We’re going back, waaaaaaay back with our latest dinner series. To where exactly? Well, Rome, Finland, Honduras, China—heck, just jump in our time machine and come along for the ride!
Since 1999, Dogfish Head has worked closely with molecular archaeologist Dr. Patrick McGovern to bring ancient brewing history back to life. The resulting Ancient Ales transport modern beer connoisseurs to a time when brewers were unencumbered by purity laws, style rules and bottom lines.
Juniper berries, chai, cocoa nibs, ancho chilies, muscat grapes, saffron and honey are just some of the unique ingredients that flavor these Ancient Ales and make them perfect for food pairings.
Through August and September, we’re stepping back in time with our Ancient Ales dinner series—won’t you (re)make history with us?
We're still crating the menu, but we do know what we're pouring...
Crudo of bronzino
Sixty-One gelee, fleur de sel, compressed cranberry, ginger
Shrimp and grits
White cheddar grits, florida rock shrimp, house cured jalapeno bacon, red eye gravy
Paired with—Palo Santo Marron
Confit chicken leg
House made chicken sausage, roasted Brussels sprouts, daikon radish
Paired with—Burton Baton
Cockles, mussels, scallop, prawns, Midas-saffron broth
Paired with—Midas Touch
Coffee rubbed Pork chop
Sweet potato mash, salsify, Theobroma reduction
Radicchio, pomegranate, Jerusalem Artichoke
Paired with—Red & White
2350 Railroad St