Spring and fall are always nuts for beer events and travel and this spring is no different. Believe me, I'm not complaining.Thursday Bryan and I are brewing a Saison with Garam Masala, Tamarind, and Elachi,
I got to see the firkin cleaning frankenstein-esque contraption Bryan designed (called cask-que-c'est) live and in effect. He filled the last few firkins of 75 Minute IPA today that will be released
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Even in a recession, it’s not necessarily all about price. It’s about value. Our distributors have asked for a 12 pack and we have finally delivered.
Dogfish Head’s family of IPAs are the fastest
I remember the first time we brewed Immort Ale in late 1995 - back then it was called Boothbay barleywine but it was basically the same recipe - juniper berries, peat smoked barley, vanilla beans, oak,
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