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Inside Dogfish Head Brewery
One of the brains behind the famed Delaware brewery talks about what goes into producing one of their beers. (2:02)
Produced by:: Brendan McCabe and Ryan R. Reed
Related:
The Beer Archaeologist
By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization
August 2011 |
By Abigail Tucker
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Comments (8)
I found the article in the Smithsonian mag and wondered if you mail your products or if they might be available in the L.A. Area on the west coast?
Posted by Steve Castle on August 28,2011 | 04:35 PM
I truly enjoy the entrepreneurial spirit involved in all the micro-breweries around (like Stone Brewery in San Diego) and the rewards for supporting such efforts are intoxicating! Thank you Smithsonian for the reminder that such efforts and rewards are timeless.
Posted by Bowen G. on August 15,2011 | 09:33 PM
It's great to see any enterprise that is booming in the State od Delaware today. Dog Fish is a long way forward from Wilmington's old Diamond State and Stoeckle breweries!
Posted by Bob Wilson Jr on August 2,2011 | 12:01 PM
I've liked Dogfish Head brews for years now, they're one of the companies that got me into drinking craft beer years and years ago. I like that they don't make typical beers like a lot of other companies do, and they're always willing to experiment with different things. Without them, I don't think there would be as many craft breweries as there are today.
Posted by Brian on July 30,2011 | 08:58 PM
I really enjoyed the 'beer' article. My wife and I recently published a book that pushed some of the ideas in the article to exploring the many historical impacts resulting from people's desire/need to consume fermented grains, i.e. beer. The origin of writing and mathematics, the construction of the pyrmaids in Egypt and central America, the building of the Great Wall, the fall of the Greek and Roman empires, the spread of the Black Plaque, and the origin of the Industrial Revolution can all be traced to the production and distribution of grains for bread and beer. We carry the story forward to modern times and examine the question of using these fermentable grains to produce biofuels.
The book is "Bread, Beer,& the Seeds of Change: Agriculture's Imprint on World History" by Thomas R. and Carol J. Sinclair,
Posted by Thomas Sinclair on July 7,2011 | 02:01 PM
Love the commitment and the inventiveness of Dogfish, and the article in Smithsonian was informative and well written; plus, it's a great brew!!
Posted by Den on July 2,2011 | 03:22 PM
How can I purchase some of your products? They sound vey good.
Posted by Paul Flaum on June 28,2011 | 05:02 PM
Finally! My two loves of craft beer & the Smithsonian have come together. Brilliant article!
Posted by Sud Savant on June 24,2011 | 01:57 PM