Russian River

Posted in Beer News, Russian River, Russian River Brewing

400 Deep Just to Get a Taste?

This week marks the launch of Pliny the Younger and as expected the crowds are out in full force hoping to get a taste of this highly sought-after beer. Pliny the Younger is considered to be one of the best beers in the world scoring highly not just on Beer Advocate and Rate Beer, but amongst those who have had the opportunity to enjoy a glass or two. Reports of the line at Russian River Brewing being around 400 people deep started popping up on social media around noon today. There’s no guarantee that each person will get a glass as Russian River plans to ration their supply to ensure it stays on tap through the weekend. Would you wait in a line of 400 people just for a beer?

Style: 2x IPA
Availability: on tap in extremely limited quantities

Posted in Beer News, Dogfish Head, Russian River


Eataly is a new collaboration between 4 brewers – Teo Musso of Birrificio Le Baladin, Leonardo Di Vincenzo of Birra del Borgo, Sam Calagione of Dogfish Head, and Vinnie Cilurzo of Russian River.   Currently in progress, this brewery-pub also collaborates with well known chefs Mario Batali & Joe Bastianich.  This soon to be very popular establishment will have rooftop views of the Empire State Building, and The Flat Iron Building.   Eataly is also the subject of the 6th episode of Discovery Channel’s Brew Masters.

Today, Sam of Dogfish Head updated the foodies & beer peeps alike on his blog. There have been a few delays in the project, which Sam addresses –

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).

Yes, the project is a bit behind schedule but its really starting to come to life which is really exciting to see. The construction crew is up there every day , the rooftop deck is in place, and the retractable roof that will go over it is part way done. Most exciting from this brewers perspective is the copper-clad brewing equipment will arrive and be put into place eight days from today. Then we will have a lot of work up there between equipment arriving and the opening. Floris, Jon, Bryan and I will spend a lot of time up there brewing and casking with Brooks and we are all hopeful for an early April opening. The firkins are on site. Stamped with the Eataly logo. The three beer engines we will serve every ounce of beer we make on that rooftop from are on route across the pound from the UK. Teo and Leo are getting reved up for some brew together during the grand opening. Mario and Joe are tweaking the menu and wine list.

Im very stoked for this project. Especially when I stand on that roof top deck and envision myself standing and roating in that very spot in a few months sipping a cask-conditioned pale ale brewed with Italian Thyme while reaching out with me free hand to hi-five the flat iron building in the foreground and the empire state building in the background.

But right now it is beer-thrity at Dogfish. At 4.30 on Fridays my co-workers & I stop what we are doing and meet in the Milton Tasting Room to have a beer together and chat about our week.

Its a tough job but somebody has to do it.

Happy weekend yall!

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