Tag Archives | Dogfish Head

How To Perfect The Pour

What’s important to keep in mind when you’re trying to do a perfect pour?

Watch as Dogfish Head explains how to get the most out of a tap, and a bottle:

Randall Jr. From Dogfish Head Infuses Flavor

Randall Jr.

If you’re looking to add a little something extra to your next brew, then check out the Randall Jr. from Dogfish Head. This portable version of the Randall 3.0 is basically a combination of a travel mug and french press, and allows you to infuse your favorite beer with whatever ingredients you can think up.

Want to add some espresso beans to your next stout to kick the coffee flavor up a notch? Go ahead. Some citrus in your next hefe? Sure, why not.

Just place your ingredients in the Randall Jr., pour the beer in, place the concoction in a cold climate (like a fridge) for 10 minutes, and enjoy.

Still not sold?

Then check out the informercial:

The Randall Jr. is just $19.99, and can be purchased on the Dogfish Head website.

[Dogfish Head – Randall Jr.]

American Microbrewery Tour

Dogfish Head Factory

Forbes.com has assembled a list of the ‘Ten Top American Microbreweries Worth A Visit’, and I’d say it’s a pretty good start for anyone looking to create a beer-related bucket list.

The list is as follows:

  • Samuel Adams, Boston
  • Dogfish Head Craft Brewed Ales, Milton, Deleware
  • Brooklyn Brewery, New York City
  • Stone Brewing Co., Escondido, California
  • Deschutes Brewery, Bend, Oregon
  • Rogue Ales Brewery, Newport, Oregon
  • New Belgium Brewing Company, Fort Collins, Colorado
  • Road Dog’s Brewery Tour, Seattle
  • Allagash Brewing Company, Portland, Maine
  • Live Oak Brewing Company, Austin, Texas

If you’re interested in visiting any of these breweries, the article gives a good description of what makes each one unique and why it’s worth a visit, so I recommend you take a look.

[Forbes – Ten Top American Microbreweries Worth A Visit]

Dogfish Head Noble Rot

Dogfish Head Noble Rot

Dogfish Head’s latest experiment is a beer/wine hybrid called Noble Rot, where 49.5% of the fermentable sugars come from grapes, and 50.5% come from grains.

The wine grapes are sourced form Alexandria Nicole Cellars out of Prosser, Washington, and the first addition to the beer is unfermented juice, known as must, from viognier grapes that have been infected with a benevolent fungus called botrytis. This fungus, or “noble rot”, reduces the water content in the grapes, which magnifies their sweetness and complexity. The second addition is pinot gris must that has been intensified by a process called “dropping fruit,” where large clusters of grapes are clipped off the vine to intensify the quality of the remaining grapes.

On the traditional side of things, Noble Rot is brewed with pils and wheat malts, and fermented with a distinct Belgian yeast strain.

The resulting beer is a saison-esque science project with a spicy white wine body and a dry, tart finish that pushes the bounds of commercially available beer.

Learn more about Noble Rot in the following video:

[Dogfish Head – Noble Rot]