Cask & Vine’s What’s On Tap: Alex James of Dogfish Head Brewed Ales!
The story of Dogfish Head began in June of 1995 when we opened Dogfish Head Brewings & Eats, the first state’s first brewpub opened in the resort beach community of Rehoboth Beach, Delaware. The plan was to bring original beer, original food, and original music to the area.
Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Our very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, we brewed three times a day, five days a week! The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. We quickly got bored brewing the same things over and over – that’s when we started adding all sorts of weird ingredients and getting kind of crazy with the beers!
The beer wasn’t the brewpub’s only draw. The pub’s menu centered on a wood-burning grill. We soon became known as the place to enjoy fresh grilled seafood, burgers, pizzas and sandwiches. The wood–burning grill imparts a unique flavor to everything on the menu, whether it’s a hearty sandwich, a delicate piece of fish or our signature pizza dough.
With the popularity of the pub growing, it was quickly apparent that the 12–gallon brewery would not keep up with demand. We built a new brewery and underwent a thirty-fold expansion of the brew house!
Bert’s Better Beers’ Draft Pick of the Week:
1. Dogfish Head’s Punkin
2. Dogfish Head’s Namaste
3. Dogfish Head’s 61
4. Dogfish head’s Midas Touch
Listen to hear our reviews!
Kettle to Keg’s In the Kettle: Dry Hopping
Craft Beer Brewers Team Up to Improve Water Standards
It’s not easy to get people’s attention when talking about legislation to clean up water pollution. But pour them a glass of beer and suddenly they’re all ears, said Ian Hughes, assistant brewery manager of Chicago-based Goose Island Co.
Hughes’s company is one of 40 craft beer brewers that have teamed up with the Natural Resources Defense Council (NRDC), a New York–based environmental group, to support stricter regulations on water pollution.
The campaign “is a beautiful thing because it allows something so simple as a glass of beer to be a speaking point for the importance of clean water,” Hughes said. The campaign is also a way to leverage the popularity of Goose Island’s products, like 312 Urban Pale Ale, to get people talk and care about policies that affect water quality, he said during the SXSW Eco meeting this week in Austin, Texas.
BrewProf: How to buy craft beer like a pro
It’s not hard to walk into your favorite bottle shop, grocery store, or gas station to pick up some beer. But, what shape is that beer in? Is it fresh or has it been sitting there for six months, two years, or since before prohibition?
Does the age make a significant difference? Here are some tips on how to buy beer like a pro — with some advice from the pros.
What Are You Buying?
I won’t go into a long diatribe about various styles of beers and how they may age.
A basic rule of thumb is that the more hop forward the taste and aroma, the fresher it should be consumed before those delicate hop oils break down.
Man’s arm severed in beer keg explosion
A young bar worker is struggling to comprehend losing part of his arm after a beer keg exploded at a NSW bowls club.
Jye Parker was releasing air from a keg in a cool room at the Bar Beach Bowling Club in Newcastle on Friday night.
It may have been a familiar task for the experienced hospitality worker but one that would leave him with horrific injuries.
The keg exploded and 23-year-old Jye was rushed to the John Hunter Hospital.
He woke up from an induced coma with his father by his hospital bedside on Saturday.
Jye’s uncle Neil Parker said his nephew was coming to terms with losing the lower part of his left arm.
“The support is there but it’s very hard to deal with something like this,” he said.
Mr Parker said Jye, who has worked in hospitality since he his teens, had also worked at the Hotel Delaney in Newcastle.
He said the family was shocked.
“He is only a young bloke, just 23,” he said.
“The fact his left arm is gone … it’s going to be a long road ahead.”
Witnesses have told police the explosion was quite loud and rocked the club.
Friends have flooded social media with get well messages for the popular local.
“Laying wide awake most of the night trying to work out if there was any way I could have been mistaken,” Casandra Screen wrote.
“Sending so much love, support and positive thoughts your way kiddo.”
In a statement on Facebook, the Bar Beach Bowls Club said its thoughts and love went out to Jye and his family.
“As well as staff and customers that experienced the event,” the club wrote.
The club closed on Friday night but reopened on Saturday morning.
Workcover is investigating.