Dank. I keep hearing that word in descriptions of beer, and I don’t like it. What the heck is it? If you go to beer geek circles, you will get everything from rotting fruit to marijuana as examples of what “dank” is in beer. Rotting fruit does not sound all that appetizing, although to be fair fermentation is a form of “rotting”.

Stop on over at urbandictionary.com and their top definition is:

beer that has skunked already. often times cheaper at the beer dock. served after everyone has been drinking so they can't tell the difference.

That doesn’t sound so good either, does it? When it comes to definitions, however, nobody outdoes Websters. They say:

Unpleasantly moist or wet e.g. a dank basement

That’s how I’ve always understood dank. Which means it’s not a particularly apt descriptor for beer. How can beer be unpleasantly moist or wet? All beer is wet, or it’s not beer. You drink it when you’re thirsty (and often even when you’re not), so, it’s pleasant that it’s wet.

Be all this as it may, Founders has a beer called Dankwood Imperial Red IPA aged in Bourbon Barrels. They say this about it on their website:

What do you get when a big, bold imperial red IPA meets an oak bourbon barrel? A palate stunner that’ll send your senses spinning or, as we like to call it, Dankwood. Rich caramel notes emerge from the depths of the IPA, highlighting strong malt character while the bourbon barrel-aging develops the complexity. A dank, sticky and slightly sweet sipper, Dankwood is the perfect alchemy of wood and hops.

Founders Dankwood Imperial Red IPA aged in Bourbon Barrels has an alcohol content of 12.2% by volume with 65 IBUs. It’s a bit pricey indeed at $15.99 for a 4-pac in bottles; I paid $7.50 for an 11-ounce draft at Taco Mac.

My glass of Founders Dankwood Imperial Red IPA aged in Bourbon Barrels arrived a murky reddish-brown color with a faint filmy head. The beer is simply bursting with stewed malt goodness in the nose, then more in the palate, with berry fruit, toasted oak, dark malt, caramel, earthy hops, and a grassy bitter and warming alcohol finish.

There’s a slight hint of booze in the nose and palate, and the beer is woodier really. Delightfully woody in fact. This one very much impressed me. I might not care for the dank descriptor, but Dankwood the beer? Now that’s a horse of a different color.

And remember, try a new beer today, and drink outside the box.

*Pricing data accurate at time of review or latest update. For reference only, based on actual price paid by reviewer.

(B)=Bottled

(D)=Draft

 



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