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Punkin party!

In the fall of 1994, Dogfish Head was just a twinkle in the eye of an ambitious homebrewer named Sam Calagione.

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In the fall of 1994, Dogfish Head was just a twinkle in the eye of an ambitious homebrewer named Sam Calagione. Sam caught wind of a local cooking contest at Punkin Chunkin, at the time a tiny and raucous pumpkin-tossing contest for a handful of southern Delaware good ol' boys, and now a huge and raucus pumpkin-tossing contest with its own TV show.

Sam showed up with a full-bodied brown ale brewed with pumpkin meat and spices and entered alongside all the pies and cupcakes.

"The judges were all, 'Pumpkin in beer?'," says Sam. "And we were all 'Yup!', and they were all 'We love it. First place!' "

A legend was born, and we've been brewing Punkin every fall since.

Limber up ... the Dogfish Dash is right around the corner

You've been training for the Dogfish Dash, right? We hope so, because the last Sunday in September is right around the corner.

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You've been training for the Dogfish Dash, right? We hope so, because the last Sunday in September is right around the corner. This year's Dash sold out in minutes, and we're looking forward to hosting 1,850 runners at our ...

It's a meaty month for Province Ale Co.

Is it a sandwich or is it a beer?

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Is it a sandwich or is it a beer? Stewed Beer, this month's installment in the year-long Province Ale Company project, was brewed with pale and wheat malts, English hops, English yeast, crushed mustard seed and … lean beef.

Yup, beef was added to the kettle during the boil. Stewed Beer is malty, it's hoppy, and it's got a tinge of something unique. This isn't your everyday, average beer.

This month's dish is a bit different, too: tacos de lengua. That's braised beef tongue with pickled cabbage, avocado, tomatoes and cilantro gastrique. Come and get it!

This strange brew will be tapped this Saturday at Dogfish Head Brewings & Eats in Rehoboth Beach. And don't worry if you missed last month's beer. We held back a keg so members and newcomers can catch up and join the run of antique ales.

Brewing is a man's world, right? Not so fast ...

They're friends now, but Alison Schrader remembers years ago when she and a visiting brewer got off on the wrong foot.

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They're friends now, but Alison Schrader remembers years ago when she and a visiting brewer got off on the wrong foot.

"We were chatting in the brewhouse," says Alison, Dogfish Head's one-woman distilling team, "and as we were wrapping things up, he says, 'Alright, sweetie.' I raised my eyebrows and shot him this look that said, 'Did you really just call me that?' His demeanor changed pretty quickly."

Run-ins like that are rare these days, Alison says, and although men still outnumber women on the production side of most breweries, more and more women are staking a claim in brewhouses, distilleries and laboratories.

"The gender bias from the '70s and '80s doesn't exist anymore," says Dogfish Head Quality Control Manager Rebecca Newman. "There are more women in brewing school than previous years, and women are coming from other fields like biotech and manufacturing and bringing some really incredible favors to the party."

Keep cool with a Midas-jito

A heat wave has rolled in and parked itself over the East Coast. It's sticky, it's stagnant, and there's no end in …

Wait a minute. We've got an idea!

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A heat wave has rolled in and parked itself over the East Coast. It's sticky, it's stagnant, and there's no end in …Wait a minute. We've got an idea!

Oysters and Stout: A hearty month for Province Ale Company

We're past the midway point in the year-long Province Ale Company project, and we're celebrating with a hearty combination.

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We're past the midway point in the year-long Province Ale Company project, and we're celebrating with a hearty combination.

First up, the beer. Brewer Ragged Jordan (aka Ben Potts) has made a Brown Stout. Brewed with a large percentage of Brown Malt, Ragged's Brown Stout clocks in at a modest 4.5% ABV and a hoppy 70 IBUs. It's deep brown, with big toasty notes of espresso and hazelnut.

In the kitchen, Chef Joseph Arsenault (aka Dennis Marcoux) has whipped up a traditional Oysters Rockefeller, first served at Antoine's in New Orleans around the turn of the century. They'll be stuffed with parsley, celery, green onion, Parmesan cheese and – in place of absinthe – Noble Rot. Wood-grilled, of course.

 
 
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