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Beer & Benevolence: Protecting our most precious ingredient

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Here at Dogfish head, we’re known for brewing with nontraditional ingredients like figs, pears, brown sugar and grapes.

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Here at Dogfish head, we’re known for brewing with nontraditional ingredients like figs, pears, brown sugar and grapes. Since we opened in 1995, we’ve mined the entire culinary landscape for beers, but there’s one ingredient that anchors everything we do: water.

Tennessee, here we come!

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Since last summer, when we announced that Dogfish was headed back to the four states we pulled out of in 2011, we’ve been grateful for all of the anticipation, kind words and patience from the craf

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Since last summer, when we announced that Dogfish was headed back to the four states we pulled out of in 2011, we’ve been grateful for all of the anticipation, kind words and patience from the craft beer community. 

Tickets and menu now available for Small-Batch Dinner

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We’ve got some great eats and exclusive brews, cooked up by us just for you.

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The grand finale of our seasonal Beer Dinner Series promises to be one of the best yet. This time around, the theme is Small-Batch. That’s what we call the experimental beers we brew on our pilot system in the Rehoboth brewpub. 

The Lonely Island joins Alamo Drafthouse and Dogfish Head for the 7th annual 'Off-Centered Film Festival'

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The Alamo Drafthouse Cinema and Dogfish Head Craft Brewery have teamed up for the 7th annual "Off-Centered Film Fest," an epic multi-day celebration of craft beer, delicious food and "off-centered

Enjoy Aprihop with a few of our favorite spring songs

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It's Aprihop season, and to celebrate the old in-like-a-lion, we've compile

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It's Aprihop season, and to celebrate the old in-like-a-lion, we've compiled some tracks to accompany the days when the sun finally comes out to stay. When it brings on the warmth, makes everything feel right and tempts us to just be out in it.

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More hop geekery: Behind the scenes with Me So Hoppy

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While a good amount of hop flavor and aroma comes from additions in the brewhouse, no other method rivals dry-hopping in its ability to deliver high levels of fresh hoppiness. Dry-hopping is adding hops to beer after it’s been fermented. This allows the very volatile essential oils of the hop to be absorbed into the beer without subjecting them to the violent environments of boiling wort or vigorous fermentation, both of which drive the most delicate and desirable compounds out of town. Listen in as our brewer Shane pulls back the curtain and dishes the nitty-gritty on Me So Hoppy:

 
 
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