Porter by Proxy

Porter by Proxy

Porter by Proxy is a celebration of the ersatz. We're talking a mocha porter made without coffee or chocolate. We used a World War II-era coffee substitute recipe of roasted grains and chicory root. Then we mixed in toasted carob pods, aka "hippie chocolate," with some Madagascar vanilla beans to provide a choco-licious kick.


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Loral

Loral

Loral is a pale IPA brewed to feature the newest named hop variety from the Pacific Northwest. Formerly known as HBC-291, this hop provides floral and citrus notes, as well as some dark fruit to the aroma and flavor of this beer. We used a very simple base beer of 2-row, malted wheat and flaked oats to complement the soft character of this brand new hop


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438 Pale Ale

438 Pale Ale

Our buddies at John I Hass hops sent us a care package of some experimental hops, so we figured we would unleash them on the fans! This beer starts with a simple pale base of 2-row, flaked barley and flaked oats.  Then, we fermented with a neutral ale yeast strain because this one is all about the hops.  HBC-438 was used in the kettle and as dry hops, lending big notes of peach, pineapple and lime to this uber tropical pale ale.

 


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Alternate Takes #2

Alternate Takes #2

In the analog age of music, artists recorded take after take, experimenting with new sounds until a great record emerged. Our Alternate Takes series offers a peek into our iterative and creative R&D process, where each batch is celebrated as its own off-centered hit.

Alternate Takes #2 began with Raison D’Etre being end-fermented in a tank with a Belgian Abbey yeast. Then we transferred it to single-use red wine barrels, where we added Syrah grape must and brettanomyces. The result is a wild sour ale with a deep, dark and complex flavor.


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Flesh & Blood IPA

Flesh & Blood IPA

Crafting delicious beer doesn’t start with ingredients. It starts with exploration. Back in the 90s, our constant need to experiment with culinary ingredients was considered heresy by some. But it was the passion and the constant trial and error that led to pure alchemy, and we began brewing with real fruit pulled from our brewpub kitchen. Made with sweet apricots, Aprihop blazed the trail as one of the first fruit-infused IPAs.

That ongoing journey continues today with Flesh & Blood IPA. We could save time and money by brewing with fruit extracts. But for us, authenticity counts. And when we say we brew with real fruit, we mean it.

“One of the first to experiment with fruit-infused IPAs… the result of 20 years of delicious R&D.” -Food & Wine

Brewed with mouth-puckering lemon flesh, sweet orange peel and blood orange juice, Flesh & Blood balances the resinous hoppy characteristics of an American IPA with the explosive zesty fruitiness and subtle drying tartness of citrus to deliver a highly quaffable ale that’s incredibly unique and lovely to down the whole year round.

Looking to find Dogfish brews in your neck of the woods? We currently sell in over 40 U.S. states plus Washington D.C., although we hope to add more someday! Select your brew of choice, enter your zip code and we will tell you where it has been delivered in the past 60 days. But wait! Before you hop in your ride and drive to pick up that elusive Dogfish you see on the screen, please, please call ahead to confirm availability. Just because a beer has been delivered doesn’t mean it is still on the shelves or that the keg has been tapped.

Here is the list of where we currently have wholesalers.

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SeaQuench Ale

SeaQuench Ale

SeaQuench Ale is a session sour mash-up of a crisp Kolsch, a salty Gose, and a tart Berliner Weiss brewed in sequence with black limes, sour lime juice and sea salt to make this the most thirst-quenching beer Dogfish Head has ever brewed.

When we opened our geographically-enamored seafood restaurant Chesapeake & Maine in 2016, we wanted to honor its coastal roots by developing this sessionable, seafood-pairing beer that takes you to a place of briny seawater on sunny beach days. Our experimentation focused on three thirst-quenching styles with German roots, but no single style quite hit the mark and mood we were going for … so we blended them and the result was the tart and refreshing beer we were looking for!

Partnering with the National Aquarium, we replicated sea salt sourced from the mouth of the Chesapeake Bay and added sea salt from the coast of Maine to honor the Atlantic coast we love so much.

See what folks are saying...

  • - “…is angling itself toward drinkers with an active lifestyle” - Sports Illustrated 
  • - “…includes specifically chosen potassium-rich barley strains, sea salt from Maine and the Chesapeake Bay, formulated with the help of the National Aquarium in Baltimore, black limes…and lime juice” - USA Today
  • - "This sour is brewed with black limes and sea salt, and it’s the perfect accompaniment to trout’s delicate flavors and flaky texture...” - Food & Wine
  • - 'A beer designed specifically to go with seafood' - Boston Globe

Looking to find Dogfish brews in your neck of the woods? We currently sell in over 40 U.S. states plus Washington D.C., although we hope to add more someday! Select your brew of choice, enter your zip code and we will tell you where it has been delivered in the past 60 days. But wait! Before you hop in your ride and drive to pick up that elusive Dogfish you see on the screen, please, please call ahead to confirm availability. Just because a beer has been delivered doesn’t mean it is still on the shelves or that the keg has been tapped.

Here is the list of where we currently have wholesalers.

Find This Beer Near You


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Sick Cider

Sick Cider

Sick Cider is an unfiltered, rustic cider made with five types of Delware-grown apples including Fuji, Roman, Stayman, Red Delicious and Golden Delicious. 100% barrel-fermented with a culture of funky and wild Brettanomyces yeast, this dry, tart and refreshing cider is aged for one year in red wine barrels. 


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