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Dogfish News
09.11.2013

When we started selling beer-infused brats this spring at our coastal Delaware brewery, visitors gobbled them up and asked for more.

Light bulb! Let's get these brats in stores, we thought. And here we are.

Our four brats – Spicy Espresso, Greek Feta, Heirloom Italian and the classic Bratwurst – are now available at more than 50 Northeast retailers, including Kings Food Markets, Balducci's, Food Bazaar and Murphys Markets.

08.09.2013

They're friends now, but Alison Schrader remembers years ago when she and a visiting brewer got off on the wrong foot.

"We were chatting in the brewhouse," says Alison, Dogfish Head's one-woman distilling team, "and as we were wrapping things up, he says, 'Alright, sweetie.' I raised my eyebrows and shot him this look that said, 'Did you really just call me that?' His demeanor changed pretty quickly."

Run-ins like that are rare these days, Alison says, and although men still outnumber women on the production side of most breweries, more and more women are staking a claim in brewhouses, distilleries and laboratories.

"The gender bias from the '70s and '80s doesn't exist anymore," says Dogfish Head Quality Control Manager Rebecca Newman. "There are more women in brewing school than previous years, and women are coming from other fields like biotech and manufacturing and bringing some really incredible favors to the party."

07.19.2013

A heat wave has rolled in and parked itself over the East Coast. It's sticky, it's stagnant, and there's no end in …Wait a minute. We've got an idea!

07.16.2013

We're past the midway point in the year-long Province Ale Company project, and we're celebrating with a hearty combination.

First up, the beer. Brewer Ragged Jordan (aka Ben Potts) has made a Brown Stout. Brewed with a large percentage of Brown Malt, Ragged's Brown Stout clocks in at a modest 4.5% ABV and a hoppy 70 IBUs. It's deep brown, with big toasty notes of espresso and hazelnut.

In the kitchen, Chef Joseph Arsenault (aka Dennis Marcoux) has whipped up a traditional Oysters Rockefeller, first served at Antoine's in New Orleans around the turn of the century. They'll be stuffed with parsley, celery, green onion, Parmesan cheese and – in place of absinthe – Noble Rot. Wood-grilled, of course.

07.10.2013

Over the next few months, we're celebrating our liquid time capsules and the foods that pair best with them.Since 1999, Dogfish Head has worked closely with biomolecular archaeologist Dr. Patrick McGovern to bring ancient brewing history ...

07.02.2013

This one's for the locals and the lucky travelers.From 4:30 to 6:30 p.m. every Thursday at Dogfish Head Craft Brewery in Milton, founder Sam Calagione will dig into his stash and offer a few of our rarest ageable ales. Along with the ...

06.26.2013

In 2011, we made the difficult decision to scale back Dogfish Head's distribution. With a heavy heart, we stopped sending beer to Tennessee, Indiana, Wisconsin and Rhode Island.It wasn't our goal to upset Dogfish Head fans and distributors, ...

06.18.2013

It ain't easy being a growler.Handled with care, a growler will reward you with fresh, cold, ready-to-drink craft beer. But mistreat a growler and you might as well pour your money down the drain."Beer in a growler is like milk from ...

06.14.2013

"Authenticity and transparency is an issue," Dogfish Head Founder and President Sam Calagione said this morning on CBS. "Consumers want to know who makes their beer."

06.11.2013

Reading Beer, the latest installment in the year-long Province Ale Company project, will be tapped this Saturday at Dogfish Head Brewings & Eats in Rehoboth Beach.Reading is a hoppy pale ale brewed with coriander and grains of paradise, ...

 
 
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