Fiddlehead Second Fiddle

Second Fiddle is a Double IPA from Fiddlehead in Vermont, listed at 8.2% ABV and 80 IBU. That bitterness figure sits at the firm end of the style, but beers from the Vermont double IPA tradition usually pair a high IBU with a soft, full-bodied mouthfeel, so expect the hop bite to feel rounded rather than sharp. The producer describes the beer as hop-forward with tropical and citrus character over a balanced malt backbone, which is the profile to look for: ripe tropical fruit and citrus peel on the nose, then a malt base that is present enough to hold the hops without turning sweet. At 8.2%, the alcohol is noticeable but sits inside the normal range for a double IPA, and it gives the beer weight on the palate. Styles like this typically finish with a lingering resinous or citrusy bitterness, so a first sip can be the most assertive and the following ones settle in. The malt here is described as balanced, which suggests the bitterness is meant to be the lead note without being the only one. Serve it cold but not ice-cold, around 7 to 10°C (45 to 50°F). Straight from a very cold fridge, the hop aromatics stay muted and the bitterness reads harsher; letting the bottle or can sit out for a few minutes opens up the fruit. A tulip glass or a shaped IPA glass is the best choice, since the narrowing top concentrates the hop aroma and supports the head. A standard pint glass works if that is what you have, though it releases the aroma more quickly. For food, the bitterness and body suit dishes with fat, heat, or char. Spicy fried chicken, carnitas tacos, jerk-seasoned meats, and curries with some heat all stand up to it, and the citrus notes complement lime, cilantro, and mango-based salsas. Sharp cheddar, aged Gouda, and blue cheese work on the cheese board, and a burger with caramelized onions is a straightforward match. Very delicate dishes, like plain white fish or light salads, tend to be overwhelmed by a beer at this strength and bitterness.