Booth: Dogfish Head Craft Brewery

Sam, thank you for putting Barleywine in a 12 oz bottle at a time when almost all Barleywines were only found in Bombers (I got a 2012). You kept me out of trouble

 

How do you tell which year your Olde school is from?

 

I really enjoyed the beer Liquid Breadfruit you made years earlier. Would you ever use breadfruit again in a beer?

 

Why does the "OLDE SCHOOL' barleywine cap have a triangle vs the ordinary oval?

 

2011 Vintage of Olde School here! We love aging our Dogfish Head beers to break out at milestones (like our wedding). Sam, what are some of your beers that you have aging right now?

 

What are some of the ways the beer will be different from 2012 until now?

 

Sam,

Would you please release the Ta Henket again. Loved it so much!

 

What happened to Aprihop? I loved that beer!

 

Hey Sam! Hello from PA and the Pocono Beer fest, good times! What's your favorite underrated beerfest?

 

Finally checked mine, bottled 01/17

 

I feel like this beer deserves a fresh palate. I'm calling it an early night, and saving this one for tomorrow. Sam, you're crazy to give away your cellar stash to a bunch of fellas, already too deep to properly appreciate it.

PS: I got 2012

 

I drank the 120 minute ipa from December and I rated it 2.63. It was not good. I’m returning to 90 minute ipa!

 

Which year does Sam have?

 

What is the range in years for Olde School that were sent out for this fest?

 

How do you compete or integrate with untappd?

 

Sam my favorite beer of the festival! Barleywine is my favorite style. I love your 120 - it is even better at 5 years. Curious to see what it is like at 10 years! The only IPA I know that ages well!

 

Do you ever consider port making techniques when you create barley wines meant to be aged?

 

Olde School... Yummy. So much going on here.

I have aged beers and had bad luck. What beers do you definitely try to age and what would you absolutely avoid?

 

Talking about horizons: where do you guys stand on the "inevitable decline of craft beer?" True? Or, staying stronger than ever?

 

@SamCalagione , how many of your beers do you hold back to cellar (like the thousands of beers of Olde School for this event)? And how do you release those cellared beers or is it just for your own curiosity? Also, any plans to bring back Chicory Stout or Theobroma, two of my faves?