I have yet to have the Dogfish Head beer-brined pickles but I have tried their bratwurst as the Delaware brewery begins their take-over of all the aisles in the grocery store.
And I have to say that the variety I picked up (“Bratwurst, the classic, is made with white pepper, coriander, mace (a cousin of nutmeg) and mustard. It wouldn’t be Dogfish without an off-centered twist, so the Bratwurst is dosed with Belgian dark ale Raison D’Etre.”) is …….
You can also get the following three brats for your next BBQ and craft beer event:
- Spicy Espresso Brats are made with espresso powder, minced habanero and cumin. A touch of Chicory Stout is a smooth, chocolatey foil to the mild heat.
- The Greek Feta Brat is made with feta cheese, mint, spinach, cumin, lemon and a dose of Midas Touch.
- The Heirloom Italian Brat is based on a recipe from Dogfish founder Sam Calagione’s family. Sam’s great-grandmother used pork, fennel and red pepper in her classic Italian brat. If it was good enough for her, it’s good enough for us. (Well, the Italian gets a helping of beer/wine/mead hybrid Midas Touch for good measure!)