Hello and happy almost Spring fellow off-centered beer enthusiasts.
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.
We hope folks enjoyed tonight's episode of 'Brewmasters.' Theres no use crying over spilt 120 Minute IPA. The last production batch had to be dumped because it wasnt up to our high standards so we knew it wouldnt be up to the standards of many hardcore beer lovers.
So, the good news is that the tests we have been running to dial in the 120 Minute IPA recipe are showing great progress! A couple weeks ago we sat down over three different vintages of 120 to gauge the way the beer is aging.