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Dogfish Head founder speaks about American Beauty Ale

Not too long ago, I published a post about Dogfish Head’s collaboration with the Grateful Dead to produce a beer. Well, here as a short video with Dogfish Head owner Sam Calgione talking about how fans can get involved in the process.

 
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Posted by on December 1, 2012 in Beer, Beer Styles

 

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European Street to give away servings of Dogfish Head 120 Minute IPA for free

Every once in a while a brew attains legendary status. Beers such as Westvleteren 12, Three Floyds Dark Lord, and Russian River Pliney the Younger are all legends in their own rights. These beers take the art of brewing to unimaginable heights and, when they make their rare appearances, send beer aficionados into absolute spasms of joy.

So, when I received a private Tweet yesterday from my friend, and the owner of the European Street restaurants locally, that he had a special beer tasting coming up on November 13 my ears perked up. Especially since he said he is going to give the brew away free to 65 lucky ticket-holders.  This, my friends, is big.

What beer will be tapped and served to those lucky few on that Tuesday night in November? None other than the devilishly hard to find Dogfish Head 120 Minute IPA. But that is not the end of the story. Not only will European Street on Park be pouring tis legendary brew, they will be pouring it through a Randall full of hops!

Perhaps a bit of back story is needed here. Dogfish Head founder Sam Calgione, set out to create the world’s hoppiest beer and succeeded with 120 Minute IPA.  The brew is boiled for two full hours while being continuously hopped to bring out the bitterness and then dry-hopped daily for a month. Finally, the brew is aged for another month on whole-leaf hops to provide a staggering 120 IBUs. The additional step of running the beer through a Randall (essentially a device that allows the finished beer to run through even more hops) will amp the IBUs up even more to unknown levels. By comparison, the popular macro lagers or the world clock in at about 7 IBUs.

This is a tasting you do not want to miss.

In order to learn more about how you can get one of the 65 available tickets, simply log in to Twitter and follow European Street’s feed at @estreetcafe. More information will be released – a little bit at a time – over the next few weeks.

Keep up to date on all the beer happenings and news going on in town at the ALL NEW http://www.JaxBeerGuy.com.

 
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Posted by on October 26, 2012 in Beer, Beer Styles, Beer Tasting

 

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Dogfish Head set to collaborate with Grateful Dead on new brew

Continuing with their line of music-inspired brews, a new collaboration was announced yesterday, Oct. 18, by Dogfish Head and the free-spirited band, The Grateful Dead. Along with the collaboration, Dogfish Head is giving fans of both the band and the brewery the opportunity to choose the final ingredient in the brew.

The beer will be a strong pale ale that will use all-American hops and barley along with the final ingredient chosen through a fan contest. Suggestions for the final ingredient in the brew, called American Beauty, will be taken online in December. The winning ingredient will be chosen by a panel from the brewery and the Grateful Dead team. The person whose ingredient is chosen is expected to be invited to the brewery in spring 2013 to brew a test batch. Along with the suggestion of an ingredient the brewery and Grateful Dean production team want to hear the story behind why you chose it. Particularly if it has to do with a Grateful Dead concert you attended, a notable event that happened while listening to a Grateful Dead song, or anything connected with the band.

David Lemieux, producer and archivist for the Grateful Dead said, “Grateful dead Productions is extremely pleased to be partnering with Dogfish Head Craft Brewery on the American Beauty pale ale. We’ve looked for a long while for the perfect brewery to team up with for a Grateful Dead-inspired brew, and feel we’ve finally found the right fit.”

“Me wife, Mariah, and I went to our first Dead show in the summer of ’91.” says Sam Galgione, owner of Dogfish Head. “It’s amazing how timeless those albums are.”

Dogfish Head’s American Beauty is expected to hit distribution in October 2013.

 
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Posted by on October 19, 2012 in Beer, Beer Styles

 

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Dahlia’s Pour House to Open Today at Post and King

English: Belgium beer (Leffe) Français : Leffe...

English: Belgium beer (Leffe) Français : Leffe blonde (bière belge) (Photo credit: Wikipedia)

It has been a long, difficult road fraught with hurdles of every imaginable variety for Dahlia’s Pour House. But, after multiple format changes the owners finally reached an agreement with the neighborhood and city that allowed them to move forward with opening their establishment. They pared down their desire to open a full-liquor bar with a restaurant component to opening just a beer bar. But, what a beer bar it is!

The newest edition to the King Street Beer District will open with 85 taps of cold, delicious brews and room for expansion to over 200. The same team that runs Northstar Substation, the popular pizza and beer joint on Bay Street downtown, has worked hard to put together a list of quality beers to keep quaffers happy. Included is an extensive collection of Florida brews for the likes of Pensacola Brewing, Florida Brewing, and locals Bold City, Intuition, and Green Room. You will also find craft beers from Victory, Sweetwater, and Dogfish Head in addition to  import selections like Leffe, Hoegaarden, and Stella.

But, bellying up to the bar is not the only thing to do at Dahlia’s. There are two pool tables, dart boards, televisions, and a rather unique drinking game that has never been seen before in this area: Beer Battleship. The premise of the game is the same as the children’s board game, but on a larger scale and instead of adding a peg to a “hit” on your ship players will have beer shots on their ships. When a player’s opponent calls the coordinates of one of his or her ships, they must drink that beer shot.

If all that is not enough, Dahlia’s will also offer package sales of canned beers, though they cannot sell growlers. There are also plans in the works for a running and cycling club based on successful models in the Tampa Bay area.

Dahlia’s hours are 11:00 a.m. to 2:00 a.m. daily and is located at 2695 Post Street in Riverside.

 

 
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Posted by on July 6, 2012 in Beer, Pubs

 

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USDA Passes Rule that will Help Organic Hops Farmers, Brewers

Labeling for products that meet the USDA-NOP s...

Labeling for products that meet the USDA-NOP standards (Photo credit: Wikipedia)

Beer made its debut at least 7,000 years ago in what is now Iran. It is believed to be the one of oldest fermented beverage known to man with the possible exception of mead. Back in those days beer was likely made from grain or bread left in a clay jar with water. Wild yeast inoculated the mash and fermentation began spontaneously. The grains used to make the brew were grown in a nearby field and the water came from a spring or river. Everything that went into the concoction was pure and natural.

Fast-forward 7,000 years and the idea of purity in beer is beginning to take root again. With a recent rule published by the U.S. Department of Agriculture’s (USDA) National Organic Program (NOP), brewers who wish to label their beers as organic must use only certified organic hops. Until the ruling made in early June, brewers that made “organic” beers were able to use an exemption if certain hops were not available as organic. The ruling goes into effect January 1st, 2013. The NOP ruling looks to act as a catalyst for growth of more organic hops that in the past was a dicey proposition.

In an article on the Environmental News Network website, Friday, June 16, Patrick Smith of Loftus Ranch in Yakima, Washington explained: “As our collective knowledge of organic hop production grows, I expect to see yields 75-80+ percent of conventional.” Brews certified as organic are made with ingredients – including hops – that are completely free of harmful pesticides, herbicides, fungicides, and fertilizers.

It seems that Smith’s expectations are shared by others as well. The organic beer market has seen a recent uptick in business. Between 2003 and 2009, U.S. organic beer sales grew from $9 million to $41 million. It seems that as consumers look for more healthy foods; they naturally look for healthier beverages, too.

But, the benefit of organic beer does not stop with a healthier brew, organic growing practices result in less pollution to our water supplies, soil, and air. One conservative estimate as to the number of fish that die from farm run-off pollution is between six and 14 million per year. Organic farms use far less energy than conventional farms, too – up to 50% less. Organic farming lends itself well to family farming with most farms using less than 100 acres. This helps to break up the monopoly of the mega-commercial farms and helps stem the out-flowing tide of over 650,000 family farms lost in the last decade.

Julie Watkins, founder of the Girls Gone Green movement in Jacksonville, Florida, says of the USDA decision and growth of organic beer brewing, “This is an important step for an industry that is growing in leaps and bounds. The proof is now in the beer, so to speak, that beer drinkers are demanding sustainable farming practices by supporting this market. I am truly excited to see what kind of creative doors this will open up to producers of organic beer which is ultimately a win for beer consumers.”

Currently there are a handful of brewers that produce only organic brews, but others are looking into the possibility of going greener all the time. Among the organic brews available in Jacksonville are: Eel River Brewing Company and Peak Organic Brewing. Eel River invites its drinkers to enjoy their brews with their motto “Be natural, drink naked.” The Scotia, California brewery was founded in 1995 and became the first American certified organic brewer in 1999.

Even the larger craft brewers like Rogue, Sierra Nevada, and Dogfish Head are looking into producing more beers using organic ingredients. Sierra Nevada occasionally produces small batches of their brews using only organic hops and Dogfish Head’s Chicory Stout is produced using organically grown coffee beans.

As the craft beer industry continues to grow, it is a given that organic brewing will grow with it. In an industry that has long been known for its attention to detail, philanthropy, and relentless drive for excellence, how could one expect anything less?

 
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Posted by on June 19, 2012 in Beer, Beer News

 

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