After experiencing rapid growth with kettle sours, Dogfish Head is investing in the category at large by collaborating with sour-focused breweries and ramping up production from its sour and wild ale cellar.
In a roundup of beer news, Delaware increases beer excise tax; North Carolina passes “Brunch Bill;” Brooklyn Brewery and Carlsberg expand international ventures; and breweries adopt the Brewers Association’s “Independent” seal.
A far cry from the hokey corporate bars that market themselves with surfboards and beach themes, authentic surf culture has shaped a growing number of breweries across the country—from the company ethos to the beers themselves.
These days, many breweries produce gluten-free beers, and still more offer sour ales, but very rarely has a brewery offered a single beer that qualifies as both.
For 20 years, Sam Calagione steered Dogfish Head according to his gut, addicted to the buzz that comes with risk and uncertainty. In this book, he explains why he’s changing his ways.
While connoisseurs have long traveled to countries like Belgium to try monastic brews and farmhouse ales, the phenomenon of beer tourism in the United States is still relatively new.
After helping his friend Mike Stiglitz launch a restaurant, Ben Muse and Stiglitz decided they wanted their own business and opened the first Two Stones Pub in Newark, Del., in 2011. Locations have since sprung up in Wilmington, Del., and Kennett Square, Pa.
The end of cardboard beer coasters?; Atlantic Brewing acquires Bar Harbor Brewing; Kirin seeks to acquire Lion Nathan’s; Maine’s changing growler laws; A beery economic stimulus; Dogfish Head begins expansion process; and Red Stripe to can.
