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).