One of the quirks - and indeed the perks - of being a small brewery is that you’re able to change things as you please. Case in point is Flat Rock’s Fatty Dawson IPA (named for an apparently reclusive pig farmer who lived in the area in the 1800s and whose home can still be seen in the nearby Dawson Track). This is a beer you’ll very rarely have twice because the brewers are always tweaking the recipe just a little. But it does follow a general recipe built, as good IPAs should be, on plenty of hops.
In this case they’re all from the US, specifically the Horizon, Columbus, Willamette and Centennial varieties. These provide typically up-front floral, pine and citrus aromas as well as contributing to the bitterness. But, for an IPA, it’s fairly restrained on that front in order to ensure it’s got drinkability - something which is key to all Flat Rock’s regular beers. The brewer recommends letting the beer sit for a few minutes to let it warm as this releases more of the hop aromas while also reducing any harsh bitterness you might get from a beer served at lower temperatures. In any case, the lingering taste you’ll be left with won’t just be about the hops as there’s a good deal of malty sweetness here to balance things out.
- American IPA