Brewing is an artform, both inside the bottle and out. Each year Dogfish Head Brewery releases screen prints of their bottle artwork. The first of the 2011 prints are now available. The Aprihop print – conciding closely with the Continue Reading →
No one is immune to Twitter oopsies. Yesterday, a Red Cross employee accidentally sent the tweet seen at the left out on the RedCross account. Oh the perils of multiple accounts on HootSuite.
Dogfish Brewing is experimenting with lemons. A test batch of “Dry 90 Minute IPA” was sold recently at the brewpub. Seems like it was a success, and more experiments like this are on the way. Looks like DFH hopes to Continue Reading →
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.
Dogfish Head is doing a little beer experimentation. No rest for the weary. Two beers with intriguing brew processes, and equally interesting are the beers of note – “Noble Rot” & “Hard Tack”. Hard Tack was just transferred into a port barrel with sour cherries. Noble Rot is starting to sound like a science experiment meets grapes meets beer. In an awesome way. Read on for Sam’s post on this –
I have no earthly idea when this actually occured – but Discovery Channel’s “Brew Masters” is now available on Itunes. The initial run of the show entails 6 episodes – 5 of which are now available on Itunes for $1.99 Continue Reading →
2010 was big year for Dogfish Head Brewing (Milton, DE). 2011 looks to be too. Amid the internal struggle to find a balance between side project beers, seasonals and year round lineups – what the brewery really needs is Continue Reading →
Brewing is an artform, both inside the bottle and out. Each year Dogfish Head Brewery releases screen prints of their bottle artwork. The first of the 2011 prints are now available. The Aprihop print – conciding closely with the 2011 release is available from the Dogfish website.
Dave Plunkert is an artist with an impression portfolio from Baltimore, Maryland. Plunkert will be doing 3 other prints in 2011, including Festina Peche, Punkin, & Chicory Stout.
Prints are available for $50 online, and at the Milton brewpub.
No one is immune to Twitter oopsies. Yesterday, a Red Cross employee accidentally sent the tweet seen at the left out on the RedCross account. Oh the perils of multiple accounts on HootSuite.
What is pretty cool about the whole thing is that Red Cross owned up to it, and laughed it off. As you can see the beers in question Dogfish Head beers, and if check out @DogfishBeer’s Twitter feed too they thought it was funny..
Dogfish Brewing is experimenting with lemons. A test batch of “Dry 90 Minute IPA” was sold recently at the brewpub. Seems like it was a success, and more experiments like this are on the way. Looks like DFH hopes to launch a new beer based on the experiments soon.
A few months back we did an experimental batch of a big hoppy dry IPA we called DFH Ale. We’ve sold it in and around our immediate home turf and we’ve all loved that beer (and so did many of you judging from the emails). Drier than 90 Minute IPA and with explosive hop aromas. We’ve also recently been playing around with whole dried orange slices in our Namaste. Usually wheat whites are brewed with just the peel but these chunks of dried actual fruit flesh really turns us on. So, we found out the company we get the oranges from also does supernatural chunks of lemons. We like the way the lemon flesh compliments the citrus notes of centennial hops and we have a very special music-related project for which we think the lemons, centennial hops and the DFH Ale dna will create the perfect crossroad of awesomeness – so we’re putting all three together. Today we do the test batch here at the Rehoboth brewpub and in May we hope to launch big bottles in full distribution.
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.
Dogfish Head is doing a little beer experimentation. No rest for the weary. Two beers with intriguing brew processes, and equally interesting are the beers of note – “Noble Rot” & “Hard Tack”. Hard Tack was just transferred into a port barrel with sour cherries. Noble Rot is starting to sound like a science experiment meets grapes meets beer. In an awesome way. Read on for Sam’s post on this –
From Dogfish’s “Blogfish”:
Bryan, Floris and I are having a busy-fun day on the R & D brewery in our Rehoboth Brewpub today. We are brewing NOBLE ROT and we are transferring a beer called HARDTACK (the earlier name for this beer was DRINK ME). It’s going into a port barrel stuffed with pureed sour cherrries.
NOBLE ROT is a sort of saison brewed with Red Winter Wheat that is matlter by our friends at Valley Malsters in Hadley, MA right down the road from where I grew up. I think it’s cool that we were able to get this from a micro-maltster as it’s made in small volumes from grains harvested in New England with unique regional terroir. NOBLE ROT gains complexity and fermentable sugars from the additions of two unique grapes that come from the vineyards of of Jarrod and Nicole Boyle of Alexandria Nicole Cellars in Prosser, Washington.
The first addition is the must of Voigner grapes that have been transformed by the fungal growth of Botrytis (YUM!). This “Noble Rot” reduces the grapes water content while magnifying its sweetness and complexity. The second addition is a pinot gris grape with an intensified complexity gained through the process of “dropping fruit” – clipping away at large clusters of grapes to magnafy the quality anbd distinction of the smaller clusters harvested.
Both NOBLE ROT and HARDTACK will be on tap at our Rehoboth pub in about a month. We hope to serve NOBLE ROT at The Extreme Beer Fest in Boston and HARDTACK at GABF.
I have no earthly idea when this actually occured – but Discovery Channel’s “Brew Masters” is now available on Itunes. The initial run of the show entails 6 episodes – 5 of which are now available on Itunes for $1.99 an episode. All 6 episodes will set you back a whopping $9.95.
The 6th episode of Brew Masters is still currently in the works, with a few setbacks due to weather in New York City. Episode 6 features a segment about Sam Calgione of Dogfish Head’s newest collaboration Eataly, an 8,000 square foot brewery and restaurant in NYC, opening in the spring.
A simple Itunes search will yield the episodes you seek… Happy watching!
2010 was big year for Dogfish Head Brewing (Milton, DE). 2011 looks to be too. Amid the internal struggle to find a balance between side project beers, seasonals and year round lineups – what the brewery really needs is more capacity to meet the demand. It looks like they are well on their way.
Here is a snowy pic from the Dogfish Head Facebook page. 2 tanks getting ready to go up.
Brewing is an artform, both inside the bottle and out. Each year Dogfish Head Brewery releases screen prints of their bottle artwork. The first of the 2011 prints are now available. The Aprihop print – conciding closely with the 2011 release is available from the Dogfish website.
