sam's blog

Hello fellow craft-beer-loving-type people. Things are really chugging along here at Dogfish as we install four new 600 bbl bright tanks, two new 600 hundred barrel fermenters, and a sweet new mill that takes our daily brewing capacity from 700 barrels to 900 barrels.

In Austin for the Off-Centered Film Fest. This is me in line at the amazing Waterloo records buying the new bill Callahan (smog), radiohead, and panda bear albums.

Hello and happy almost Spring fellow off-centered beer enthusiasts. As we look back on last year from atop our uni-tanks here in Milton, Delaware we have much to be proud of and much to be thankful for.

Head Brewer, pain reliavah, and all round good pal Bryan Selders will be departing from Dogfish Head in mid-March. We're sad to see him go. Bryan has brought so much passion, talent, and creativity to dogfish in the nine years he has been part of our company.

Today Bryan, Jason, Todd (as in The Alstrom Brothers of Beer Advocate fame) and I are Brewing the Extreme Beer Fest in Rehoboth. Floris whipped up a batch of house-acidified Carapils that went into the mash.

A few months back we did an experimental batch of a big hoppy dry IPA we called DFH Ale. We've sold it in and around our immediate home turf and we've all loved that beer (and so did many of you judging from the emails).

I just got back from NYC for meetings with my homies at Eataly. This photo is of me, Nicola (he runs the joint) and Riva (she is running the brewpub build-out project on the roof for Mario and Joe).

Bryan, Floris and I are having a busy-fun day on the R & D brewery in our Rehoboth Brewpub today. We are brewing NOBLE ROT and we are transferring a beer called HARDTACK (the earlier name for this beer was DRINK ME).

Happy New Year fellow beer enthusiast type people! We have so much good news to share and celebrate as we look back on 2010 here at Dogfish. Most important for us (and we hope for you as well): we produced

Yesterday Jon, Bryan, and I are brewed at the pub. The first photo shows us mashing in the organic purple prairie barley from Tibetan seed stock. This beer will also feature sour cherries and rhodiola rosea - a bitter citrusy tree root also from Tibet.