Surly Furious

Surly·American IPA·6.2% ABV

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Tasting Notes

Furious leads with an aggressive wave of citrus and pine resin on the nose, backed by a faint caramel sweetness from the malt bill. The flavor follows through with grapefruit pith, bitter orange, and a firm, drying hop bitterness that dominates from mid-palate to finish. The body sits in the medium range, substantial enough to carry the hop load without feeling heavy. The finish is long and resinous, with the bitterness lingering well past the last sip.

About the Brewery

Surly Brewing is based in Minneapolis, Minnesota, and was founded in 2006 by Omar Ansari. The brewery is widely credited with helping catalyze Minnesota's craft beer scene, in part by successfully lobbying to change state law so breweries could sell pints on-site. Furious was their flagship from the start and remains one of the most recognized IPAs in the Upper Midwest. Their taproom in Minneapolis is a substantial destination operation.

Food Pairings

The beer's assertive bitterness and citrus character cut through fat well, making it a natural match with a burger or bratwurst where the hops scrub the grease between bites. Spicy Thai or Indian dishes work because the resinous hop profile mirrors and complements the heat without surrendering to it. Sharp aged cheddar provides enough intensity to hold its own against the bitterness, and the contrast is satisfying. Fish tacos with a lime-forward slaw echo the citrus notes already present in the glass.

Style Guide

American IPA is defined by prominent hop character — bitterness, aroma, and flavor — derived primarily from American hop varieties like Cascade, Centennial, and Simcoe, which tend toward citrus, pine, and resin over the floral or earthy notes common in British counterparts. Malt presence is intentional but subordinate, usually providing just enough caramel backbone to keep the beer from feeling hollow. ABVs typically run from about 6% to 7.5%. The style diverged from its English ancestor in the 1980s and 90s as American craft brewers pushed hop rates higher, making bitterness and hop aroma the centerpiece rather than a supporting element.