A small-town brewery that changed the hop conversation—Toppling Goliath Brewing Co. in Decorah, Iowa, has built a worldwide reputation on expressive IPAs and meticulously crafted stouts. Flagships like King Sue and Pseudo Sue show how modern hop aroma can sing without palate fatigue, while Assassin proves that barrel-aged stouts can be bold, layered, and disciplined. This spotlight covers what makes Toppling Goliath (TG) elite, how to plan your visit, what to order first, and how to pair their beers with food for the best experience.
- Address: 1600 Prosperity Rd, Decorah, IA 52101
- Website: https://www.tgbrews.com/
Why Toppling Goliath Brewing Co. Matters
Toppling Goliath consistently ranks among the best breweries in the world because its beers meet two high bars: intensity and precision. The team extracts saturated hop aroma—citrus, tropical fruit, stone fruit—on lean malt frames, and finishes beers dry to keep them drinkable. On the dark side, bourbon-barrel stouts like Assassin balance cocoa, oak spice, vanilla, and spirit warmth with a structure that invites slow sipping rather than sugar fatigue.
What that reputation means for you:
- You can build a flight that ranges from “crisp and clean” to “barrel-aged showpiece,” and every pour will taste dialed-in.
- Limited releases are worth planning around; fresh hops and well-kept barrels are the difference between good and unforgettable.
Key takeaways you’ll learn:
- What makes King Sue and Pseudo Sue modern benchmarks for hop aroma
- How Assassin and other barrel-aged releases achieve depth without cloying sweetness
- How to build a smart tasting order so flavors pop rather than blur
- What the Decorah taproom feels like and how to pair beers with food
- Planning tips for travel, to-go beer, and catching special drops
The IPAs: King Sue, Pseudo Sue, and Hop-First Excellence
King Sue: A Hazy Double That Tastes Like Fresh Fruit and Sunshine
King Sue is a hazy double IPA that reads like a masterclass in hop saturation. Expect juicy waves of mango, pineapple, and tangerine from heavy late and dry-hop additions, set over a soft, pale malt base. Despite its intensity, King Sue finishes balanced and surprisingly nimble for the style.
What to notice:
- Aroma: lush tropical fruit and citrus peel, with minimal grassy edges
- Mouthfeel: pillowy without turning syrupy
- Finish: clean, with bitterness that supports rather than scrapes
Pair with:
- Spicy shrimp tacos with lime crema (citrus and heat love juicy hops)
- Fried chicken sandwich with pickles (hop oil cuts fat; acid lifts crunch)
- Thai basil noodles or poke bowls (herbs and umami meet tropical fruit notes)
Pseudo Sue: A Pale Ale With Signature TG Clarity
Pseudo Sue—often Citra-forward—delivers bright citrus and tropical aromatics on a lean, crackery base. It’s a “teach someone to love hops” beer: expressive nose, tidy bitterness, and a crisp landing.
What to notice:
- Aroma: grapefruit, orange zest, mango
- Body: light-to-medium, highly refreshing
- Finish: snappy and dry—perfect as a first pour
Pair with:
- Fish and chips, Caesar salad, or lemony roast chicken
- Classic pizza slices—pepperoni, margherita, or veggie with char
The IPA Bench: Variants, Rotations, and Freshness
Toppling Goliath rotates hop-centric beers—single-hop showcases, seasonal hazies, and West Coast-leaning IPAs with sharper pine and citrus. No matter the label, the house style holds: saturated aroma, restrained sweetness, clean bitterness, and a dry finish.
Pro tip:
- Ask the bar team what’s “freshest off the line.” Hop aroma peaks with freshness and cold-chain care.
The Stouts: Assassin and Barrel-Aged Depth
Assassin: Bourbon-Barrel Elegance With Teeth
Assassin is one of the most respected barrel-aged stouts in craft beer. It’s big and layered—dark chocolate, espresso, caramel, vanilla, and bourbon-oak spice—yet it stays composed. Carbonation and a firm roast edge keep it from tipping sticky.
What to notice:
- Nose: cocoa, coffee, toasted coconut, vanilla, oak spice
- Palate: rich and viscous but guided—no flabby sweetness
- Finish: warming spirit note with a drying roast that invites a slow second sip
Serving and cellaring:
- Serve slightly below room temp—around 55°F lets aromas bloom and keeps structure intact.
- Cellar upright, cool, and dark. A year or two softens spirit heat and melds chocolate and vanilla.
Pair with:
- Blue cheese, smoked brisket, or cocoa-rubbed ribs (salt, fat, and smoke meet barrel spice)
- Flourless chocolate cake or pecan pie (sweet meets roast and oak)
Dark Program Range
Expect occasional variants and special releases that layer coffee, cacao, vanilla, or specialty woods. The through-line is restraint: adjuncts accent the base and barrel, not the other way around. If an oak-forward strong ale or porter appears, it will carry the same polished finish.
How They Brew: Extraction, Balance, and Quality Control
- Fermentation discipline: Healthy yeast and tight temperature control keep lagers fault-free and hop-forward ales free of distracting esters. That’s why hops smell like fruit, not solvent.
- Hop strategy with intention: Heavy late-kettle and dry-hop schedules extract fruit-forward oils while managing bitterness so the beer stays food-friendly.
- Lean grists and attenuation: Drier finishes prevent palate fatigue, crucial for big hop bills and high-gravity stouts.
- Oxygen control and cold-chain: Protecting volatile hop compounds and delicate barrel nuance keeps cans, bottles, and draft tasting as intended.
- Blending philosophy: Barrel programs rely on tasting through sets, pulling standouts, and blending for balance. Variants follow the blend, not the other way around.
Result: beers that feel expressive in the nose, clean on the palate, and crisp at the finish—even at elevated ABV.
Taproom Atmosphere: Decorah Warmth With Destination Energy
The Decorah facility blends modern craft design with Iowa hospitality. Expect:
- Vibe: Lively but conversational—beer travelers, locals, cyclists, and road-trippers mix easily
- Service: Fast, informed, and pairing-savvy; staff map “citrusy and dry,” “juicy but not sweet,” or “dessert-leaning” to the right pour
- Seating: Bar rails for focused tasters, communal tables for groups, and seasonal patio options when the weather’s friendly
- Events: Release days for IPAs and barrel-aged bottles, live music, and community happenings; popular drops move fast
Family and dog notes:
- Policies can vary by area and weather; check the website for current guidance on minors and pets.
Food: What to Eat With Your Pour
Toppling Goliath pairs its hop-forward catalog with food that plays to salt, char, citrus, herbs, and a touch of heat. Depending on the day, you’ll find in-house menus or food partners that align with the board.
Great matches:
- Pseudo Sue + fish tacos, Caesar salad, or garlic shrimp
- King Sue + spicy wings, jerk chicken, or a smash burger with sharp cheddar
- West Coast-leaning IPA + pepperoni pizza or Italian sub
- Fruited sour (if on) + ceviche, arugula and goat cheese salad, or cheesecake
- Assassin + blue cheese, smoked brisket, or chocolate torte
Pro tip:
- Salt amplifies bitterness. If your plate leans salty, grab a lager, pale ale, or fruited sour before your firmest-bitter IPA.
Build a Smart Flight
To appreciate TG’s range, taste clean to bold:
1) Pilsner or Kölsch-style (calibrate; note clarity, foam, and finish)
2) Pseudo Sue (aroma-first pale ale, dry landing)
3) King Sue (compare hop density, softness, and finish)
4) Rotating IPA (West Coast or hazy; contrast bitterness and aroma profile)
5) Barrel-aged stout (Assassin or variant) as a composed closer
Flight tips:
- Add water and, if possible, a small lager taster between aromatic beers to reset your palate.
- If two hop-forward beers share a base but change hop varieties, taste side-by-side to feel each hop’s impact.
Local Flavor: Make It a Decorah Day
Decorah surprises many first-time visitors. It’s a scenic driftless-area town with bluffs, rivers, and trails that pair perfectly with a brewery stop.
Itinerary ideas:
- Morning trails, afternoon hops: Hike at Palisades Park or bike nearby paths, then cool down with Pseudo Sue and a bite.
- Scenic drive and a stout: Explore river overlooks, return for King Sue, and close with a shared pour of Assassin.
- Food and beer loop: Pair TG with local eateries, coffee roasters, and dessert spots; bring cans back to your rental or campsite—keep them cold.
Travel tips:
- Weekends and release days fill quickly; arrive early for prime tables and specialty taps.
- Bring an insulated bag if you’re carrying out cans or bottles; heat mutes hop aroma and softens carbonation.
Practical Planning
- Address: 1600 Prosperity Rd, Decorah, IA 52101
- Website: https://www.tgbrews.com/
- Best times: Weekday afternoons for focused flights and staff chats; early evenings and weekends for lively energy; release days for the full buzz
- Tours: Check the website or call ahead; availability varies and may book out around special releases
- To-go beer: Expect core IPAs, seasonal variants, and periodic barrel-aged bottles; purchase limits can apply on release days
- Parking and access: On-site and nearby options; rideshare is limited—designate a driver when planning multiple stops
- Merch: Dino-forward label art, glassware tuned to hazies and stouts, and limited-release memorabilia
TG’s Impact on the Craft Beer Scene
- Hazy IPA excellence at scale: TG proved that juicy, saturated hop aroma can be consistent batch to batch when fermentation, oxygen control, and cold-chain are dialed in.
- Balanced adjunct stouts: Assassin’s success showed how to blend barrel character, roast, and sweetness without turning heavy or flabby—raising expectations for the category.
- Small-town, global reach: By winning over judges and drinkers worldwide, TG put Decorah on the map and inspired destination-worthy beer tourism in the Midwest.
- Freshness culture: Fans watch canning dates and release calendars closely, a sign that TG trained its audience to expect peak aroma and polished finishes.
Evidence on the ground:
- Flagships frequently appear on “best of” lists for hazy IPAs and barrel-aged stouts.
- Release days draw travelers across state lines, fueling vertical tastings and bottle shares that mirror top-tier wine and whiskey culture.
Sample Sessions
One-Hour “Crisp-to-Juice-to-Barrel” Sprint
- Start: Pilsner or Kölsch-style (10–12 oz)
- Middle: Pseudo Sue (pale ale baseline)
- Close: King Sue (hazy double) and a 4–6 oz pour of Assassin to finish
- To-go: Mixed 4-pack—Pseudo Sue, King Sue, and two rotating IPAs
Easy Evening (90–120 Minutes)
- Begin: Pseudo Sue + fish tacos or a citrusy salad
- Add: King Sue + spicy wings or a smash burger
- Finish: Assassin + blue cheese or chocolate dessert
- Browse: Merch and the cooler for fresh cans; keep them chilled
Conclusion: Plan Your Visit to Toppling Goliath Brewing Co.
Set your route to 1600 Prosperity Rd in Decorah and check tgbrews.com for current taps, tours, and release news. Start with a clean pour to calibrate, make Pseudo Sue your hop baseline, and move to King Sue to feel TG’s saturated aroma at full stride. If Assassin or another barrel-aged stout is on, end with a small pour and a savory or chocolate pairing. Bring a cooler for to-go cans, ask the bar team what’s freshest, and leave time to enjoy Decorah’s trails and views. If you want to taste why a Midwest brewery ranks with the best in the world, this is your stop.
