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pFriem Family Brewers Brewmaster and Co-Founder Josh Pfriem Talks Dank IPA
January 3, 2018
BC: Who came up with this beer’s recipe?
Like a lot of our beers at pFriem, this beer has been a group effort and has evolved over time.
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The huge dank hop character, balanced by the ripe fruit notes.
BC: Where does this beer’s name come from?
Just like most of our beers, we just call them what they are.
BC: Is this your “desert island beer?”
This beer is a little too strong and intensely hoppy to be my desert island beer.
BC: Can you describe this beer in 10 words or less?
Dank aromas and flavors of tropical fruit, grapefruit, and pine.
BC: Do you know a story – or have a personal story – that revolves around this beer?
We were inspired to brew this beer for the first time after we installed our centrifuge. We wanted to push the amount of dry hops we use and add a third dry hopping. We used big fruity new school hops with a touch of Columbus in order to make the beer “dank”. The centrifuge allowed us to remove the hop solids, making it fairly bright, but super hoppy on the flavor and aroma.
BC: What's a good food pairing for this beer?
An amazing cheeseburger with farm fresh meat, home-made pimento cheese, ciabatta bun, butter pickles, tomato, lettuce, onion, garlic aioli, served with hot frites and aioli.
