Chicagoist's "Beer of the Week:" Three Floyds/Dogfish Head's "Poppaskull"
By Chuck Sudo in Food on Jan 21, 2011 10:20PM
The first time Three Floyds and Dogfish Head collaborated to create "Popskull" was a bit underwhelming. There was so much to like about an "Old School, German Brown Ale with Palo Santo Wood and Botanicals" on paper that didn't translate to the actual product, even after aging. But then NIck Floyd and Sam Calagione aren't afraid to fail, which is what makes them two of the more respected brewery owners in the country.
The first beer was brewed at Three Floyds. Dogfish Head returns the favor with "Poppaskull," which is another beer that is intended as a nice sipper, with a solid alcohol by volume content and wood-aged. But this is an entirely different beast altogether. Poppaskull is blended golden ale, using what Calagione says is a robust Belgian ale yeast and spiced with cardamom. One third of the yield was then aged in oak brandy barrels.
You get some of that light brandy aroma on the nose and the palate, complemented by caramel and vanilla, with some bright spiciness. This finishes dry. Very dry. Again, a completely different beast than Popskull. We only wish we had a bottle of the first collaboration to compare the two together.
According to Beer Menus Chicago, bars that carry Poppaskull include Maria's in Bridgeport (960 W. 31st St.), Rocking Horse Bar & Grill (2535 N. Milwaukee) and Fiddlehead Café (4600 N. Lincoln).