The ever popular Sam Calgione speaks at TedX this week. It’s a story you may have heard before,
but Sam chats about his school background, and how Dogfish was realized. Quick history lesson anyone?
Another entry into Stone Brewing’s Quingenti Series – Stone/Victory/Dogfish Head Saison Du Buff, aged in red wine barrels. Du Buff was/is a collaboration saison, brewed with parsley, sage, rosemary, and thyme.
It’s a saison of sorts; hellaciously herbaceous and hopefully contagious. Continue Reading →
Dogfish Head’s Pearl Jam tribute Faithfull Ale has started shipping. Sam Calagione gives you a taste of what you’re in for…
Delaware now has an honorary yeast strain. As you can probably imagine, it has something to do with Sam Calagione and Dogfish Head.
Calagione wanted to create a true Delaware state collaboration.
“Wouldn’t it be neat if in Delaware, we put Continue Reading →
Dogfish Head Brewing has plans on bottling Noble Rot, a beer they have been developing over the last year. Rot uses a few wine making techniques. Those that are winos, here’s the breakdown. Grape Must. Must is fresh pressed grape Continue Reading →
This recipe via Modern Domestic. Have some Weyerbacher Imperial Pumpkin, Southern Tier Pumking, or Dogfish Head Punkin lying around? Save a bit for this ice cream. MD amended the recipe to use beer instead of bourbon. (hell, use both!)
Pumpkin Continue Reading →
Bottles of Bitches Brew and Hellhound On My Ale will be available from the Dogfish Head Brewery Tasting Room and the Rehoboth Brewpub Kiosk beginning tomorrow. Limit 2 bottles (of each style) per person. Faithfull Ale is also still available Continue Reading →
The ever popular Sam Calgione speaks at TedX this week. It’s a story you may have heard before,
but Sam chats about his school background, and how Dogfish was realized. Quick history lesson anyone?
Another entry into Stone Brewing’s Quingenti Series – Stone/Victory/Dogfish Head Saison Du Buff, aged in red wine barrels. Du Buff was/is a collaboration saison, brewed with parsley, sage, rosemary, and thyme.
It’s a saison of sorts; hellaciously herbaceous and hopefully contagious. This was not a ready made ale. Buff is how we think, how we act, and who we are… Brewers united for freedom of flavor! Herbs in our brew? Impossible where I trained in Germany! But America has granted our breweries the amazing opportunity with gusto in making this collaborative ale. Other than the times we’ve seen each other at conferences and fests since we formed BUFF in 2003, this is the first chance we’ve had to get together over a brew (as in making it) and later, a brew (as in drinking it.) I hope you’re able to enjoy this collaborative effort with your old friends! – Sam, Bill, Greg
Style: Saison (wine barrel aged)
Availability: 500ml bottles, corked & caged
Release: TBA. Stone will tie the sales of bottles to a lottery, (or a book to buy first, lol) No distribution, if it follows previous releases.
7.9% ABV
More Quingenti Releases – https://beerstreetjournal.com/tag/quingenti-millilitre/
Recap On Saison Du Buff Collab – http://www.stonebrew.com/news/100225pr/
Dogfish Head’s Pearl Jam tribute Faithfull Ale has started shipping. Sam Calagione gives you a taste of what you’re in for…
Delaware now has an honorary yeast strain. As you can probably imagine, it has something to do with Sam Calagione and Dogfish Head.
Calagione wanted to create a true Delaware state collaboration.
“Wouldn’t it be neat if in Delaware, we put together a project that celebrates how well all these different communities do work together here in Delaware,” he said he thought at the time. “Maybe in some small symbolic way, we can show that the communities can work well together, even at a time in D.C. when that really wasn’t happening.
So, he went to work. The beer is called Delaware Native Ale. It is a collaboration between Dogfish Head, Abbott’s Mill in Milford, Fifer Orchards in Wyoming (Delaware), the University Of Delaware (GO BLUE HENS!) and the Delaware State government.
Abbott’s Mill hasn’t been used for nearly 50 years, milling over 400 pounds of barley. Fifer Orchards and Calagione collected fruit flies to help carry the wild yeast strain. Yeast DNA was sequenced at U of D. The orchard also provided peaches and pears for the brew. DFH employee Chad Collier even provided some homegrown hops to DNA.
Honorary Yeast?
The yeast – dubbed DNA KA1, was made the states honorary strain by the Delaware Governor, Jack Markell in recent announcement about Delaware Native Ale.
Availability: Delaware Native Ale will be on tap solely at the Rehobeth Beach Brewpub, tapping for the first time on Halloween.
Dogfish Head Brewing has plans on bottling Noble Rot, a beer they have been developing over the last year. Rot uses a few wine making techniques. Those that are winos, here’s the breakdown. Grape Must. Must is fresh pressed grape juice, that contains the skin, juice, seeds, etc. Noble Rot- where the beer gets it’s name, come from a fungus called Botrytis cinerea. Botrytis is a good fungus, that will infect or grow on the grapes when they are ripe. (If they stay moist, grey fungus can destroy the crops.) Botrytis on dry ripe grapes that start to raisin (reduces water content) are hand picked to make very sweet wine. To make Noble Rot Ale, DFH took Botrytis infected Viognier grape must from Alexandria Nicole Cellars in Prosser, Washington. The fermentable sugars for the beer comes from the must. The brewpub edition of Noble Rot included red winter wheat, grown and malted near Sam Calagione’s home in Massachusetts.
We brew this unique, sorta-saison with a little help from our friends at Alexandria Nicole Cellars using botrytis-infected Viognier grape must. This “noble rot” magnifies its complexity and long finish.
Style: Saison
Availability: Soon to be 750ml bottles. Has been on draft at the pub.
Flavors? Yeasty. Funky, with grape flavors. Tart. Slight fruit.
Bottle Arrival: TBA
9% ABV
This recipe via Modern Domestic. Have some Weyerbacher Imperial Pumpkin, Southern Tier Pumking, or Dogfish Head Punkin lying around? Save a bit for this ice cream. MD amended the recipe to use beer instead of bourbon. (hell, use both!)
Pumpkin Beer Ice Cream
Adapted from Williams-Sonoma
Makes one quart.
Ingredients
1 1/2 cups heavy cream
3â„4 cup firmly packed dark brown sugar
5 egg yolks
1â„2 tsp. ground cinnamon
1â„2 tsp. ground ginger
1â„4 tsp. salt
1/2 cup canned unsweetened pumpkin puree
1 tsp. vanilla extract
3/4 cup pumpkin beer
In a heavy 2 quart saucepan, combine 1 cup of cream and 1/2 cup of the brown sugar. Warm over medium heat, until small bubbles form at the edges of the mixture — around 5 minutes.
In a medium bowl, combine the egg yolks, ginger, salt, and remaining 1/2 cup cream, and the remaining 1/4 cup brown sugar. Whisk until smooth.
Remove cream mixture from heat. Very slowly add about 1/2 cup of the hot cream mixture to the egg yolk mixture, whisking constantly. Pour the egg yolk mixture into the sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon (if you run your finger through the mixture on the spoon, it should leave a clean trail). Do not let the custard boil.
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours. Strain through a fine mesh sieve into a medium bowl. Cool custard mixture over an ice bath.
When cool, whisk the pumpkin, vanilla, and pumpkin beer into the custard. Cover with plastic wrap, placing the plastic directly on the custard’s surface (this will prevent a skin from forming). Refrigerate until chilled — preferably overnight.
Bottles of Bitches Brew and Hellhound On My Ale will be available from the Dogfish Head Brewery Tasting Room and the Rehoboth Brewpub Kiosk beginning tomorrow. Limit 2 bottles (of each style) per person. Faithfull Ale is also still available for sale in both spots (same limit).
