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08.09.2013

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."

08.07.2013

We had a small, contained spill of a cleaning chemical at the Milton brewery today.

The good news is that there were no injuries, the situation is under control, and we’ve already begun cleanup.

07.23.2013

Today Milton brewer Liz, Brewmaster Tim, Ben (our Brewpub brewer) and I are brewing Piercing Pils. We don't do many lagers at Dogfish. And we don't do too many straightforward Reinheitsgebot brews. 

Don't worry, this is a lager, but it ain't so traditional ...  or is it?

07.19.2013

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!

07.16.2013

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.

07.10.2013

Over the next few months, we're celebrating our liquid time capsules and the foods that pair best with them.Since 1999, Dogfish Head has worked closely with biomolecular archaeologist Dr. Patrick McGovern to bring ancient brewing history ...

 
 
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