At the end of the spring season last year, Dogfish Head debuted “Seaquench,” which they billed as a session sour. Tart and a little salty, it was a massive hit well before its time. I first heard about it from DFH evangelist Dan Ryan at a beer tasting and book signing. In case I hadn’t mentioned in awhile, I wrote a couple books on beer and Dan joined me at Browseabout Books in Rehoboth. He was way more popular than I, but that’s because I was just talking about beer. He was actually letting people experience it.
During a lull, he told me about this new beer they had on at the ‘pub. Dogfish Head Brewings and Eats Brewpub (often shortened to “pub”) in Rehoboth often is the testing ground for new beers. Some make it and some don’t. Dan liked it. A lot. They had just put it on at Chesapeake and Maine, Dogfish’s other restaurant in town, and it was a smash hit in both places. By the end of the summer, it was in bottles and pretty widely available. The beer was a hit with avid craft beer drinkers and casual drinkers alike.
I’m not usually a sour guy, but it isn’t kill-you puckery and I think the salt makes a huge difference. Plus, at four-and-change ABV there’s nothing wrong with having a couple.
The year ahead
This is the year of canning for many of my favorite local breweries (stay tuned) so I was pretty happy to see that Dogfish has joined the fray. Dan told me they took what might be called their “friendliest” travel beers and canned them for choice and easy travel. They have, pretty famously, released the flagship 60 Minute IPA in a can, but, depending upon when you’re reading this, they also will have Seaquench and Flesh and Blood IPA in a cooler near you.
Almost certainly.
They’re adding more fermenters and more states in the coming months, so people who haven’t had access to it, will. Those of us here on the Shore certainly will have the opportunity to try some of their newest releases earliest. The release calendar is here, but I’ll give you some of the immediate highlights:
This is a Saison Du Buff year. Dogfish brews a beer they developed with Victory and Stone and each of the breweries takes a turn brewing this parsley, sage, rosemary, and thyme beer.
There also is a new Beer to Drink Music To due out any day now. The official name is Beer to Drink Music To 2017, because it’s a different beer for a new year.
Keep in Touch
Speaking of the new year, I’ve started sending out a monthly email, if you’re interested. It’s never spammy and always has some of the news stories you might have missed. You can subscribe here. We also do a weekly podcast with local and national beer news and commentary, here.
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Finally, I tweet here. Sometimes I’m mean, but only when I’m sober. That’s your trigger warning.
Drink what you like and be happy.
Author: Tony Russo
Tony Russo has worked as a print and digital journalist for the better part of the 21st century, writing for and editing regional weeklies and dailies before joining the team that produces OceanCity.com and ShoreCraftBeer.com among other destination websites. In addition to having documented everything from zoning changes to art movements on the Delmarva Peninsula, Tony has written two books on beer for the History Press. Eastern Shore Beer was published in 2014 and Delaware Beer in 2016. He lives in Delmar, Md. with his wife Kelly and the only of his four daughters who hasn't moved out. Together they keep their two dogs comfortable.
