Yesterday we brewed our second batch of Positive Contact. Our Cider-Beer hybrid that has a bit of farro, cayenne, and cilantro as well.
On Friday I hosted a tour of 40 Delaware homebrewers.As a holiday gift we gave each of them a 5 gallon batch size prop of our DNA yeast which our QC team lovingly tended to. Its A yeast that is unique to DE which we isolated on a peach farm near here.
Last night our new pub brewer Ben heated the water for todays brew while I attended the first ever meeting of Dogfish book club.Mike in sales put this together and lead a discussion on our first book,
Wow did anyone see that? I think it was the Fall season flying by! Halloween snuck up on us and before we knew it, we were all sitting down somewhere to a Thanksgiving feast! But it didnt fly by without us having a good time at Dogfish, thats for sure!
I recently had a sweet male bonding experience taking my 12 year old son Sammy to his weekend soccer tournament in Lancaster, PA. While the Amish folk in horse-drawn carts were probably underwhelmed by
looking at the big ole heap of leftover halloween candy collecting in the kitchenette i'm reminded of what a super halloween season we had at dogfish again this year. our second annual hops, props, ghouls
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