This Imperial IPA is actually a blend of beers with one half English-style old ale, and one half ‘90 Minute’ double IPA. After separate fermentation, the beers are combined in a large oak tank where it is then aged for approximately one month. Aromas include hops that closely resemble pineapple juice, grapefruit, pine, and flowers. Malts comes across like honey-glazed sweet bread (very much like a Barleywine), oak gives additional hints of vanilla, and the alcohol adds some nice fruity esters.
On the palate, malts immediately jump in with biscuits and dough, paired with loads of fruity sweetness that reminds me of caramel apples, fermented pineapple, and maple syrup. Grapefruit strikes the upper register where it holds steady as a constant backdrop of flavor. Herbs underscore the whole package with herbs, pine needles, and grasses. Accelerating toward the finish, fruity notes embody white grape, mango, and papaya. As things wind down, the oak is exposed, revealing woody qualities with hints of vanilla. Alcohol manages to be advantageous by adding a nice spice to the mix. Mouthfeel is smooth and creamy over a full body, which is oily, wet, and sticky.
Burton Baton is one hell of a double, one of my favorite offerings from Dogfish. It’s as if the beginning takes on some of the qualities of the old ale, while the rest opens up into a dank double IPA. Due to proper balance, the hop load doesn’t necessarily come across that bitter, allowing room for the most desirable flavors to breathe. Oak makes a thoughtful contribution without intruding too heavily, expanding on the subtle complexities. Considering the big body, bold flavors, and hefty alcohol, this drinks so deceptively easy. This would be my go-to double IPA if I had steady access. It’s available year-round, so go find you some. I recommend it!
Known Hops: Warrior, Glacier
Known Malts: Pilsner, Amber
Known Yeast: American, English strains