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Justin Williams's blog

 

New winter seasonal Piercing Pils coming from Dogfish

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Have you ever heard a pear sing?

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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.

Ahoy, sailors! Ward off scurvy with help from the Province Ale Company

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We're entering the home stretch of our year-long Province Ale Company, but we're not slowing down yet.

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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).

Could your nonprofit use $4,000?

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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.

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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.

Dogfish Head releases new ancient Scandinavian ale Kvasir

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

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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."

Dogfish Head beer dinner series kicks off Oct. 27

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

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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.

Dogfish Head's Grateful Dead brew hitting taps, shelves

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American Beauty, the counterculture collaboration between Dogfish Head Craf

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American Beauty, the counterculture collaboration between Dogfish Head Craft Brewery and the Grateful Dead, will be hitting taps and shelves over the next few weeks.

The band took the lead on deciding the style of beer, and they opted for a bold pale ale made with 100 percent U.S.-grown ingredients. The brewery and the band, who both built followings by connecting directly with their fans, asked their supporters to help decide on one righteous, off-centered ingredient to add to the recipe that would complement the pale ale base.

More than 1,500 loyal fans suggested an ingredient idea and the Dead-inspired story behind it. There was no shortage of great suggestions – the red grenadine from “Brown-Eyed Women,” rose hips reminiscent of the motif painted on the Rosemont water tower – but there was one that stood out.

Hey! Why can't I find Dogfish Head? (or, How a beer gets from us to you)

In a perfect world, we'd package a batch of beer one day, and the next day it would appear on taps and shelves in all 27 states where our off-centered ales are sold.

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In a perfect world, we'd package a batch of beer one day, and the next day it would appear on taps and shelves in all 27 states where our off-centered ales are sold.

But if you've ever hunted for a highly sought-after beer from Dogfish Head or any other small, independent brewery, you know we don't live in that perfect world.

Take our fall seasonal, Punkin Ale. We release Punkin every year on Labor Day weekend. We're in coastal Delaware, and that's the unofficial end of summer around here, so that just feels right. Any earlier would give us that feeling you get when you start seeing Santa in September.

So if you come to our Milton brewery or Rehoboth Beach brewpub on Labor Day weekend, you'll find Punkin Ale on our taps and shelves. Easy-peasy.

The rest of our distribution footprint? Well, that's a little trickier.

Join Dogfish for grassroots bocce fundraiser in Chicago

Who says bocce can’t make the world a better place?

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Who says bocce can’t make the world a better place? What started with a few Chicago food-industry friends looking to get together and enjoy some downtime has turned into the Wicker Park Bocce Club, which has transformed an unused urban lot into two bocce courts.

To celebrate the transformation and support the club, Dogfish Head Craft Brewery is bringing its Intergalactic Bocce Tournament to the Midwest for the first time. The tournament – similar to ones Dogfish holds on the East and West coasts – is expected to raise more than $1,000 for the club.

“Bocce is in our blood – or maybe I should say beer – here at Dogfish Head,” says Founder and President Sam Calagione. “What other sport can you play with a beer in your hand? We love the grassroots work Wicker Park Bocce Club is doing and jumped at the chance to show them some love.”

The Dogfish Inn: Let's spend the night together

Here at Dogfish Head, we have places to eat, places to drink and places to play. The missing link? A place to stay.

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Here at Dogfish Head, we have places to eat, places to drink and places to play. The missing link? A place to stay.

We're fixin' to change that. In late spring of 2014, the 16-room Dogfish Inn will open in downtown Lewes, Del., at what is now the Vesuvio Motel.

Every year, hundreds of thousands of craft beer fans from around the world make a pilgrimage to Dogfish Head’s coastal Delaware brewpub and brewery. For nearly a decade, we've helped host some of these folks at the Dogfish Head Brewmaster's Suite at the lovely Inn at Canal Square. Our migration a few boat-lengths down the canal will give us a bigger home base dedicated to exploring all of the off-centered opportunities in this beautiful part of the state.

Lions and dandies and beer, oh my!

Dandelions? Yup, that scourge of many a lawn doctors is entirely edible and a worthy bittering agent for ales.

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Dandelions? Yup, that scourge of many a lawn doctors is entirely edible and a worthy bittering agent for ales.

Lion Dandy, the latest brew in our year-long Province Ale Company project, is brewed with a French biere de garde yeast, floor-malted pale malts, brown sugar, French Strisselspalt hops and a load of dandelion greens. The recipe, passed down to Nicolo from his brewing mentor, Henri Hillion (of French origin, as the story goes), is for a traditional French country ale with the addition of fresh dandelion greens to assist the hops in adding bitterness to balance the malt sweetness.

 
 
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