Dogfish Head Chicory Stout is one of the first beers brewed by DFH when it was just a brewpub in 1995. Back then Sam Calagione (founder/brewer) was brewing on a small 10 gallon system. He had to brew constantly in Continue Reading →
I’ve been wondering which edition of this beer would reach Atlanta first. This beer is a collaboration between Victory, Stone, and Dogfish Head Brewing . Each brewery collaborated on this beer at Stone in California, and took the recipe home to brew and label under their own packaging. This Victory Brewing edition has arrived first. Still working on verifying if the Dogfish and Stone editions will hit the city. Read more for the whole story.
I know a lot of people have been excited this pumpkin beer is coming back – Dogfish Punkin.
Dogfish‘s story on this seasonal favorite:
“A full-bodied brown ale with smooth hints of pumpkin and brown sugar. We brew our Punkin Ale with pumpkin meat, organic brown sugar and spices. This is the perfect beer to warm-up with, as the season cools.”
New from Dogfish Head (Milton, DE) is Miles Davis Bitches Brew. This beer is shipped and hitting Atlanta area stores gradually this week. From Dogfish’s website-
“In honor of the 40th anniversary of the original release of Bitches Brew, Miles Davis’ 1970 paradigm-shifting landmark fusion breakthrough, we’ve created our own Bitches Brew – a bold, dark beer that’s a fusion of three threads imperial stout and one thread honey beer with gesho root, a gustatory analog to Miles’ masterpiece.Featuring the album’s iconic artwork, created by the late Mati Klarwein, on its label, Dogfish Head’s Bitches Brew will be unveiled at SAVOR, An American Craft Beer & Food Experience, June 5, National Building Museum, Washington DC.”
Immort Ale is a part of Dogfish Head’s occasional rarities collection. (Milton, DE) Immort Ale is an American Strong Ale.
Immort was first brewed at the Dogfish Brewpub in 1995, first bottled in 1997. If you recall Dogfish/Sierra Nevada’s collaboration ale contained Continue Reading →
If you are a fan of oaky IPAs, then this is your beer. Burton Baton is an occasional brew by Dogfish Head Brewery (Milton, Delaware) first brewed about 7 years ago. Burton Baton is an English Old Ale blended with Continue Reading →
Dogfish Head Brewing’s most popular seasonal is back on the shelves and drinking QUITE nicely. Aprihop is this tasty beer I speak of. Aprihop is an American IPA with a twist — Apricots.
Dogfish Head Chicory Stout is one of the first beers brewed by DFH when it was just a brewpub in 1995. Back then Sam Calagione (founder/brewer) was brewing on a small 10 gallon system. He had to brew constantly in order to keep the beer flowing at the pub. Well, Sam got bored one morning, wandered into the kitchen of the pub and grabbed ingredients.
Coffee was the first things he grabbed (it was the AM) and then chicory to compliment the coffee. Chicory is found in New Orleans coffee blends. Other ingredients include St. John’s Wort and licorice root. To quote Sam’s tasting notes — “Putting St. John’s wort in the brew makes this beer nature’s antidepressant depressant. Drink all you want it cancels itself out. “
Style: American Stout Hops: Fuggle, Cascade Malts: Pale, Roasted, Oatmeal
Taste Expectations: Touch of chocolate with coffee undertones. Slightly smoky. Sweet, burnt brown sugar. Vanilla.
Food Pairings: Grilled chicken, BBQ, shellfish, sushi, smoked fish and yes … chocolate!
Victory/Dogfish/Stone Collaboration “Saison du BUFF” Arrives!
I’ve been wondering which edition of this beer would reach Atlanta first. This beer is a collaboration between Victory, Stone, and Dogfish Head Brewing. Each brewery collaborated on this beer at Stone in California, and took the recipe home to brew and label under their own packaging. This VictoryBrewing edition has arrived first. Still working on verifying if the Dogfish and Stone editions make it south.
The idea for this beer germinated way back in 2003 when the three guys (Sam from Dogfish, Greg from Stone and Bill from Victory) formed the BUFF alliance (Brewers United for Freedom of Flavor) – a noble endeavor with the goal to highlight the passion and camaraderie of the American craft brew movement.
So, BUFF didn’t really do anything (beyond talk a lot of talk) until 2010 when the three brewers finally got together to jointly brew at beer at the Stone Brewery. Saison du BUFF will first be brewed at Stone and then replicated at each of the other two breweries – same recipe, same ingredients, three different breweries throughout 2010.
Are they different? The same beer is brewed at different breweries. As you will see in the video below, Sam calls this beer iterative. A dialog if you will. There will be some variations however subtle to this beer. Worth trying all.
Style: Saison
Brewed with parley, sage, rosemary, & thyme.
6% ABV
Availability: Each brewery uses the same recipe, bottled under their own artwork. Very limited.
Looking for this? 9/9 –In stock at Tower Wine & Spirits, Green’s Beverages, Hop City.
Below – Sam Calagione (Dogfish Head) speaks about Saison du Buff
I know a lot of people have been excited this pumpkin beer is coming back – Dogfish Punkin.
Dogfish‘s story on this seasonal favorite:
“A full-bodied brown ale with smooth hints of pumpkin and brown sugar. We brew our Punkin Ale with pumpkin meat, organic brown sugar and spices. This is the perfect beer to warm-up with, as the season cools.
Punkin Ale is named after a locally-famous and seriously off-centered event here in southern Delaware – Punkin Chunkin (check out some of these Discovery Channel videosof Punkin Chunkin, you gotta see it to believe it!). In fact, Punkin Ale made it’s debut as it claimed First Prize in the 1994 Punkin Chunkin Recipe Conest – yes, that was a full 6 months before we even opened our doors for business. Punkin Chunkin has grown in size and scale with pumpkins now being hurled more than 4,000 feet through the air! If you come down to see if for yourself – come by and visit us.
Since then, we’ve brewed Punkin Ale each and every fall. It is released right around September first each year. When you find it, grab some extra because it’s usually gone by Thanksgiving.”
Taste Expectations: Pumpkin flavors, light malts, & spices. Some cinnamon in the finish. Great beer for fall, Halloween, Thanksgiving, football, HOCKEY 🙂
New from Dogfish Head (Milton, DE) is Miles Davis Bitches Brew. This beer is shipped and hitting Atlanta area stores gradually this week.From Dogfish’s website-
“In honor of the 40th anniversary of the original release of Bitches Brew, Miles Davis’ 1970 paradigm-shifting landmark fusion breakthrough, we’ve created our own Bitches Brew – a bold, dark beer that’s a fusion of three threads imperial stout and one thread honey beer with gesho root, a gustatory analog to Miles’ masterpiece.Featuring the album’s iconic artwork, created by the late Mati Klarwein, on its label, Dogfish Head’s Bitches Brew will be unveiled at SAVOR, An American Craft Beer & Food Experience, June 5, National Building Museum, Washington DC.
Haven’t experienced the Bitches Brew album? Two 40th anniversary editions of Miles Davis’ Bitches Brew — a Legacy Edition and a deluxe Collector’s Edition — will be available Tuesday, August 31.
The newly created ale is designed, according to Dogfish founder and president Sam Calagione, “as the ultimate partner for chili or spicy curry chicken” and best enjoyed “sipped cool, not cold, from a snifter or red wine glass while listening to the Bitches Brew album.”
Calagione was drawn to the alchemical spirits in Bitches Brew right out of college, acquiring a copy of the album “within months of the first time I brewed a batch of homebrew in my apartment in New York City. I listened to it when I was writing my Dogfish business plan. I wanted Dogfish Head to be a maniacally inventive and creative brewery, analog beer for the digital age. You could say that my dream was to have Dogfish Head, in some small way, stand for the same thing in the beer world that Bitches Brew stands for in the jazz world. You can imagine how excited we are to be doing this project 17 years after I wrote that business plan.”
“There’s a spirit of innovation, of creativity and individuality, thats at the core of Miles’ music,” said Adam Block, Senior Vice President and General Manager, Legacy Recordings. “Sam and Dogfish Head approach their art from the same place and consequently the marriage is an easy and cool one.”
Dogfish Head and its “off-centered ales for off-centered people” were the subject of “A Better Brew,” an article in The New Yorker (Nov. 24, 2008) examining the rise of extreme beer. “Beer has lagged well behind wine and organic produce in the ongoing reinvention of American cuisine. Yet the change over the past twenty years has been startling,” wrote Burkhard Bilger. “Dogfish is something of a mascot for this unruly movement. In the thirteen years since Calagione founded the brewery, it has gone from being the smallest in the country to the thirty-eighth largest. Calagione makes more beer with at least ten per cent alcohol than any other brewer, and his odd ingredients are often drawn from ancient or obscure beer traditions. It is to Budweiser what a bouillabaisse is to fish stock.”
For more on the beer & the music, please visit the official Bitches Brew website.”
Style: Imperial Stout
Availability: 750ML capped bottles. Limited release. Now Shipping
Immort Ale is a part of Dogfish Head’s occasional rarities collection. (Milton, DE) Immort Ale is an American Strong Ale.
Immort was first brewed at the Dogfish Brewpub in 1995, first bottled in 1997. If you recall Dogfish/Sierra Nevada’s collaboration ale contained maple syrup from brewer Sam Calgione’s family farm in Massachusetts. Immort Ale also has this ingredient, along with peat smoked barley, juniper berries, and vanilla beans. It’s a unique blend of English & Belgian yeasts, aged in oak lined tanks.
Immort shows up each spring, after the maple syrup harvest. Its a heavy hitter at 11% ABV. With all these ingredients, you can imagine there is a complex palette associated with this ale.
Ingredients –
Peat smoked barley, Vanilla beans, Maple Syrup, Juniper berries.
If you are a fan of oaky IPAs, then this is your beer. Burton Baton is an occasional brew by Dogfish Head Brewery (Milton, Delaware) first brewed about 7 years ago. Burton Baton is an English Old Ale blended with an Imperial IPA (90 min??) then aged in 1 of the 4 massive 10,000 gallon oak tanks on site.
There are more than 1 lb of hops per barrel used in Burton. This hoppy IPA is full of Pacific Northwest hops adding a lot of citrus to the mix. These hops are toned down a bit by the oak, adding some nice vanilla and wood tones.
Burton Baton is brewed in limited batches about 3 times a year.
Dogfish Head Brewing’s most popular seasonal is back on the shelves and drinking QUITE nicely. Aprihop is this tasty beer I speak of. Aprihop is an American IPA with a twist — Apricots.
Some knee jerk reactions from some beer drinkers is NOT to drink fruity beers. If you want to deny your palette of this beer, fine. However, I wouldn’t recommend it. Aprihop is a unique and tasty blend of IPA meets fruit. Pilsner malts and crystal malts are used with Amarillo hops to create a tasty IPA base. Apricots are then pureed and added to the beer.
Why is this year drinking so well? Dogfish openly admits that Aprihop basically “got away” from them over the last few brewing runs. The apricots and sweetness were becoming over accentuated and for the 2010 batch the fruit and sweetness were scaled back to its original recipe quantities. With the sweetness lessened, Aprihop gets back to focusing on the hoppy, citrus vs. fruit balance. Brewer/Founder Sam Calagione called Aprihop “A fruit beer for people who hate fruit beers.” I think he accomplished it.
Ingredients —
Hops — Amarillo
Malts — Crystal, Pilsner
Adjuncts – Fresh Apricots
Availability — March — May. 12oz/4pks, Draft Offerings
Dogfish Head Chicory Stout is one of the first beers brewed by DFH when it was just a brewpub in 1995. Back then Sam Calagione (founder/brewer) was brewing on a small 10 gallon system. He had to brew constantly in order to keep the beer flowing at the pub. Well, Sam got bored one morning, wandered into the kitchen of the pub and grabbed ingredients.
