Tag: Dogfish Head

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Canned Hawaiian collaborations

Maui Brewing has been busy. Canning collaborations with Jolly Pumpkin and Dogfish Head before going all Mayan at the end of the year.

“Maui Lillikoi and Michigan Cherries? Saccharo-fermented in Maui while Brett-fermented and barrel-aged in Michigan – and all to get released during Savor in our nation’s capital in June? What’s that crazy name they’re calling this by? The Sobrehumano Palena’ole? Superhuman and without limits? Sounds about right…

If you think that’s not super enough, we plan to really blow some socks off with the third installment our 2012 canned seasonal series. This time, Dogfish Head superstar – Sam Calagione, will be our fearless collaborator! The result – a beer-epiphany never before innovated called Liquid Breadfruit!

To celebrate the cornucopia of a Maui-grown harvest, we will ingeniously combine local breadfruit (or ulu) & toasted papaya seeds into the recipe of an imperial golden ale fermented using Dogfish Head’s DNA ( Delaware-Native-Ale) yeast. You won’t want to wait until October to try it, but oh it will be worth the wait!

The forth and final seasonal of 2012 will be inspired by an indigenous people not so different from those of the ancestral kingdoms in Hawaii. The Mayans of Central America were civilized hunters and gathers who used a long count calender that measures the increments of time according to celestial movements they observed in the sky – the longest period indicated by the passage of a B’ak’tun (or approximately 394 Gregorian years). On December 20th, 2012 – the 12th such B’ak’tun will end and on the 21st, the 13th will begin.

To honor such an enduring occasion, MBC will release a Brussels-style Stout brewed with Mayan chocolate, cinnamon, and cayenne – to be called the Aloha B’ak’tun, with aloha carrying both the meaning of farewell and greeting. It’ll be a beer that you’ll want at your side no matter what happens…”

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We Must

It is not shocking that Dogfish Head has created a beer with grape must. Which, and I had to look this up, is the unfermented juice pressed from grapes. It is not a stretch from their Red & White and Blue & White beers that they previously created.

Now I have to somehow find the Pearl Jam beer AND this one.

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Tweason’ale


Looks like Dogfish Head is heading into unconventional territory even for them…..

“What’s the No. 1 thing Dogfish lovers ask for at our pub, in our brewery and on our website? Gluten-free beer. But not just any gluten-free beer — they want gluten-free with gusto.

“It seems as if lots of folks who have gluten-tolerance issues are pining for an interesting beer,” says Dogfish founder and president Sam Calagione. “While there are a few well-made examples that mirror traditional beer styles, there aren’t any off-centered offerings.”

Enter Dogfish’s fruit-forward Tweason’ale.

For our first new 12-ounce 4-packs in nearly half a decade, we replaced the classic barley foundation of beer with a mild, high-maltose sorghum base. The hints of molasses and pit-fruit are balanced by vibrant strawberry notes and a unique complexity that comes with the addition of a malty buckwheat honey. We believe health-conscious beer drinkers and the millions of Americans who suffer from Celiac disease can cut back on gluten while relishing the distinction and drinkability of this very special brew.

Tweason’ale has been among the fastest-selling pub batches in our 16-year history. Thanks to the off-the-charts excitement, we are dedicating significant resources to the wide release of this beer. The 6 percent abv Tweason’ale will be distributed quarterly throughout our national network.”

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Repoterroir

Repoterroir is a mega-collaboration between:


“A distinct 5.5% ABV session-lager brewed with elemental, native terroir from the following collective of brewers: Sierra Nevada (wild rice, beets, cucumber, mint and carrots), Avery (Colorado alfalfa honey), Allagash (Maine purple potatoes), Dogfish Head (free-range Atlantic Ocean beach wood), and Lost Abbey (cage-free Pacific Ocean beach wood).

Born out of a backroom conversation in a Boulder restaurant and blooming into a full-blown cornucopia of a collaboration, Repoterroir is a coming together of like-minded craft beer compatriots. Brewed at Sierra Nevadas brewery in Chico, CA this sessionable lager beer reclaims the earthbound mantle of terroir from the grape-soaked, buttoned-down world of wine and repurposes it in a new sudsy sense. Featuring natural ingredients contributed by each of the five breweries, this unique and earthy beer is complex and layered but ultimately drinkable. Using the full repertoire of skills from more than 86 combined years of brewing knowledge and skill, this lager combines traditional (and not so traditional) ingredients into an ideal summertime brew.”

As with the first post of the day, I like the idea but it seems two ingredients too much just for the sake of equal representation. I can do without the carrots and beets. Color is the least of my beer judging worries.

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Bruery (Faster, Bigger) + Dogfish (Better, Bolder)

Today, I will feature two posts on beers that may very well be excellent but, to me, make me long for a simple pale ale.

“Faster, Bigger, Better, Bolder (Gradually, Quietly, Steadily) is an homage to the contrasting lifestyle views of American excess set against the more humble and traditional ways of Japan. Brewed with kumquats and our own seven spice schichimi togarashi blend along with sake yeast, this is an excessive beer brewed with tradition in mind. $1 from each bottle sale will go towards rebuilding Japanese breweries and households that were destroyed during the recent earthquake.”

I can live with kumquats. Spice is fine. I love sage in beer so it is no problem. But then combine with sake yeast. That is where I start to wonder.

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Two events for the short week – Los Angeles

at Far Bar in Little Tokyo:
“We welcome our friends from the beautiful Agoura Hills of North LA County for a eclectic Five Course and Beer Dinner and Meet the Brewer night.Ladyface is currently brewing some of the finest Craft and Belgian-Inspired style ales in Southern Ca and they’re still in their infancy mind you! (Under 2 years old). Come out and meet Co Founder/Brewmaster Dave Griffith and Co-Founder Cyrena Nouzelle for a night of great company, delicious food and outstanding beer!”

at the Library Alehouse in Santa Monica
“Put down your pencils and put on your drinking hats! Over here at the Library Alehouse we’ve been quietly building up a serious archive of Dogfish Head beer and with our recent receipt of a certain continuously-hopped, extremely high-ABV IPA, we thought we’d throw a party and put them all on at once!”

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Surly Goat + Dogfish Head + The Bruery =

…the kick-off to the latest announced collaboration between Dogfish Head and The Bruery.

I started off my Surly Goat night with The Wanderer from The Bruery. This is another semi-rare Bruery offering. This one was brewed for the excellent City Beer Store of San Francisco (that if you haven’t visited, shame on you).

The Wanderer

It was tart but not puckery with great raspberry/cherry notes. I could see this paired with ice cream.

After a somewhat desultory tasting of Red & White. (just didn’t work for me), the night was concluded with 90 Minute put through a “randall” with Intelligentsia coffee. Wow! The aromatics were amazing. And it carried through into the flavor. Tasted like a coffee amber. Delicious.

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Hellhound

The beastly beers reign supreme today!

Here is the latest on the Dogfish Head beer….
“Hellhound is a super-hoppy ale that hits 100 IBUs in the brewhouse, Alc. 10% by vol., 10 SRM in color, and dry-hopped with 100% centennial hops at a rate of 100 kilos per 100 barrel brew-length. To accentuate and magnify the citrusy notes of the centennial hops (and as a shout out to Robert Johnson’s mentor Blind Lemon Jefferson) we add dried lemon peel and flesh to the whirlpool.”

It is the second music related beer from the Dogfish Head brewers. The first being Bitches Brew.

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poppaskull

What do you get when you combine the crazy of Dogfish Head and the crazy of Three Floyds?

You get Poppaskull which the label describes as “a collaborative brew between Dogfish Head and Three Floyds. It’s a kinda-sorta Belgian-esque style golden ale fermented with a touch of green cardamom and 35% aged in oak brand barrels.”