The off-season at our coastal Delaware brewpub gives our kitchen a chance to get a little reckless. Case in point: the new lineup of monthly beer dinners.
When Dogfish founder Sam Calagione's little nephew Luke was asked to help name the family puppy, he pulled inspiration from his favorite food. "Let's name it Hot Thoup!" he said.
Step one is choosing craft beer. Step two is getting that beer into your glass to get the most out of it.
It's the little things.
Tough call at our Rehoboth Beach brewpub these days.
We set up a booth at the local farmers market last week and offered free samples of Festina Peche and a little something special from our brewpub kitchen: Festina peach gazpacho.
Check out the installation of our 10 new 600-barrel fermenters. The tanks – each 47 feet tall and 11.5 feet around – join 12 already in place.
Bill Wehr is always a little uneasy until he gets a couple of steel supports around the huge wood tanks he builds.
Did you know that some of our brews actually get better with time? Much like a fine wine, many of our strongest beers reach their peak after a little cellar time.
Dogfish Head has been an ale-focused brewery since our doors opened in 1995.