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11.01.2013

The menu for the second dinner in our off-season series is out now, and it's shaping up to be another tasty night. The theme is Vintage Beers, so with each delicious dish, you'll be sampling something from the stash of Dogfish Head founder and president Sam Calagione. Check it out!

10.28.2013

Have you ever heard a pear sing?

Here at Dogfish Head, we've been playing around with off-centered hybrids since the mid-90s. We do beer-wine hybrids like Noble Rot and Sixty-One using grapes as fermentable sugars, and we do a beer-cider hybrid called Positive Contact using apples.

For Piercing Pils, our new winter seasonal, we've brewed a beer/perry hybrid with pear juice. And although we usually prefer the spicy, robust possibilities of ales, this one is a Czech-style pilsner.

Hmmm. A winter seasonal that’s not dark and roasty? That’s right. Once again, Dogfish Head is zigging when everyone else is zagging, and we think you’ll love it.

10.16.2013

We're entering the home stretch of our year-long Province Ale Company, but we're not slowing down yet. This month, we're brewing Scurvy Grass Ale. it's a tonic ale brewed with molasses, Czech malt and hops. Brewer Ragged Jordan (aka Ben Potts) has spiced things up with scurvy grass, senna leaf and horseradish. What's scurvy grass, you ask? It's a peppery perennial from the cabbage family that's rich in vitamin C. Sailors of yore used to eat it after returning from long voyages. It was a life-saver!

In the kitchen, Chef Joseph Arsenault (aka Dennis Marcoux), has whipped up a Roasted Pumpkin and Israeli Cous-Cous Salad with Homemade Duck Pastrami. Mmm, three cheers for Chef Joseph!

This throwback combo will be tapped and served 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.

Just two more months to go! Remember, at the end of the year, investors will receive their completed journal, as well as a turn-of-the-century Province Ale baseball cap and a retro T-shirt. Also, anyone who can guess which two of the 12 recipes were invented by the Province team – and not real 19th-century beer recipes discovered on the dusty shelves of a local library – will enjoy a private dinner with the Ragged, Chef Joseph and Nicolo Mastroianni (aka Sam Calagione).

10.15.2013

You know we love beer, right? Well, there are three other things hot on beer's heels around here: the arts, community and the environment.

If your Sussex County nonprofit works in any of those three spaces, we're throwing down a challenge for you: Tell us your mission and how you do what you, and we just might give you $4,000 to work with.

"There are so many good people doing so many good things here in Sussex," says Mark Carter, Dogfish Head's Beer & Benevolence guru. "Most of our co-workers live and play here, and the local community has been super supportive of our brewery, so it makes sense to return the favor."

We'll be giving out three awards – one for each category – for $3,000 each. The three beneficiaries also will receive a "Benevolence Night" at Dogfish Head Brewings & Eats in Rehoboth Beach, Del., and the nonprofit with the best turnout will receive an additional $1,000.

10.14.2013

Over the next few weeks, the tart and complex Ancient Ale Kvasir will be hitting taps and shelves.

The recipe for Kvasir (say va-SEER) was developed with the help of chemical, botanical and pollen evidence taken from a 3,500-year-old Danish drinking vessel. The vessel, made of birch bark, was found in the tomb of a leather-clad dancer or priestess.

"Last year, we brewed an Ancient Ale from southern Europe," says Dogfish Head Founder and President Sam Calagione, "so it's been interesting to see the differences driven by the Scandinavian climate and terroir."

10.11.2013

Our beer-dinner series is back, and with a new chef, new dishes and new beers, this promises to be our tastiest run yet.

"People come here to have fun, so I like to take them out of their comfort zone," says Dogfish Head's new Chef de Cuisine Brenton Wallace, a kitchen veteran and graduate of Johnson & Wales Culinary Arts School. "I also believe you should appreciate every single ingredient, and I try to encourage that by interacting and explaining how and why each dish is composed the way it is."

From October's Farm-to-Table Dinner to April's Small-Batch Special, the dinners are $65 per person, including gratuity. Seating starts at 6:30, and tickets and the food and beer selections will be available online three weeks before each event. Of course, the menu is subject to change based on availability and Chef Brenton's never-ending pursuit of awesomeness.

 
 
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