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Beer 101

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Dogfish Head Craft Brewery

on 10 March 2015

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Transcript of Beer 101

So, what is beer anyways?

Malted barley



Malted barley is milled to expose the starchy interior of the kernel.

Barley kernels are mixed with water in the mash tun.

The water and grain are separated by a process called lautering.

Sweet water mixture called “wort” is transferred to a kettle to be boiled. Hops are added to balance flavor.

Mixture is cooled through a “heat exchanger."

Cooled liquid is moved to a “fermenter” where yeast is added. Yeast converts sugars into CO2 and alcohol.

Conditioning occurs as a beer matures and flavors develop and intensify.
Year-Round Brews
The heart of our portfolio
The most abundant ingredient
Traditional beer styles evolved as a result of local water sources
Regional water characteristics effect flavor
Modern breweries can adjust local water to mimic water qualities for a particular style.

Pilsen (Czech), soft water: responsible for the crisp but delicate malt profile, clean hop flavor
Burton on Trent (England), hard water: accentuates hop bitterness.
Barley is steeped in water to begin germination
Germination is stopped after starch is formed in the kernal
Kilning the barley fixes the starch content and adds color
Contributes flavor and aroma to beer.
Flavor in the form of bitterness, spicy character, citrusy notes.
Aroma can be floral, citrus, herbal.
Bitterness from the hops is contributed by Alpha Acids, and is measured in IBU’s (International Bittering Units)
Added during fermentation to impart a floral, pungent aroma quality
Dry-hopped beers include 60/90/120 min, Hellhound, Aprihop, IBA (and more)
Sofa King Hoppy – Our Hopping machine
Randall – Examples of hop influence
Single celled organism that turns wort into beer
Added to the fermenter to convert sugar to alcohol and CO2
Adds flavor and aromas unique to the specific yeast strain used
Two main types for brewing: Ale & Lager (Top and Bottom Fermenting)
Fruit – blueberry, raspberry, grapes, raisins, apples, pumpkin, orange peels
Honey, Molasses, Sugar (Belgian, Muscovado)
Chocolate, Coffee, Chili peppers, etc.
5.0% ABV, 30 IBU

Medium body, slightly malty, low hop bitterness, mild hop aroma.

Food Pairings:
Dog Pile, Mac and Cheese, Fish and Chips

Pint glass
6.0% ABV, 60 IBU

Our continually hopped IPA, loaded with citrusy hops, a session beer for hardcore enthusiasts

Food Pairings:
Pizza, Spicy foods, Fish and Chips, Grilled Meats

IPA Glass

8.0% ABV, 25 IBU

Deep mahogany ale brewed with beet sugar, green raisins and Belgian ale yeast, complex as a fine red wine. Translates from French to English as "Reason to be", Originally made as a beer to pair with a steak.

Food Pairings:
Steak & Fries, Shortrib Entrée, Pulled Pork, Grilled Portobello, Dessert

9.0% ABV, 12 IBU

An Ancient ale that fits somewhere between a wine and mead, sweet yet dry, made with ingredients found in 2,700 year old drinking vessels from the tomb of King Midas.

Food Pairings:
Salads, Hummus Platter, Pizza, Crab Cakes

7.2% ABV, 50 IBU

Cross between a Scotch ale, an IPA and an American Brown, well-hopped and malty ale, brewed with brown sugar

Food Pairings:
Cobb Salad, Fried Pickles, Pizza, Indulgence Burger & Grilled Food.

IPA Glass
10.0% ABV, 70 IBU

Marriage of an imperial IPA and English Strong Ale, a high gravity hop monster is tamed by oak and vanilla undercurrents, oak aged in 10,000 gallon oak tanks

Food Pairings:
Wings, Fish and Chips, Fish Tacos, Burgers, Roast Beef Sandwich, Steak

Half Pint
12.0% ABV, 50 IBU

Unfiltered, unprecedented, unfettered Brown Ale, this roasty beer picks up caramel and vanilla complexities from the wooden tanks made from Paraguayan hardwood

Food Pairings:
Steak and Fries, Short Rib, Burgers, Dessert

7.0% ABV, 50 IBU

A fruit beer for hopheads - Serious IPA has velvety apricot undertones and a bitterness tempered by just the right amount of malt sweetness

Food Pairings:
Salads, Rockfish, Fish Tacos, Wings, Warm Turkey Sandwich

IPA Glass
4.5% ABV, 8 IBU

A refreshing Neo-Berliner Weisse fermented with peach juice and a delightful sour finish.

Food Pairings:
Salads, Grilled Chicken or Salmon Sandwich, Hummus Plate, Rockfish

Pint Glass
6.5% ABV 60 IBU

A continually hopped India Pale Ale with Syrah grape must added during fermentation.

Food Pairings:
Grilled pork tenderloin, sushi, fresh vegetables, summer berries and cream, apple pie, gruyere cheese, young gouda cheese.

IPA glass
Adding more sugar to the beer to create a second fermentation in the bottle. This will create natural carbonation, slightly more alcohol. Adds to flavor profile and different mouth-feel (smooth).
4.8% ABV, 20 IBU

A Witbier bursting with good karma. Made with dried organic orange slices, fresh-cut lemongrass and a bit of coriander, this Belgian-style white beer is a great thirst quencher.

Food Pairings:
Roasted turkey, Caesar salad, pasta with cream sauce, goat cheese

Pint Glass
7.5% ABV, 75 IBU

Animated blend of 60 and 90 Minute, dry-hopped with whole leaf Cascade hops, Cask conditioned with maple syrup

Food Pairings:
Burgers, Steak and Fries, Fish and Chips, BLT

Cask pint
10.0% ABV, 10 IBU

The oldest known fermented beverage in the world, the ingredient list was unearthed from a 9,000 year old tomb in China. Made with Hawthorne fruit, sake, rice, barley and honey.

Food Pairings:
Fried Calamari, Fish Tacos, Caesar Salad, Mushroom Mac and Cheese

9.0% ABV, 6 IBU

A modern take on a 9th Century Finnish beer, boiled over white hot river rocks, flavored with rye, juniper, and black chai tea.

Food Pairings:
Rosemary Parm fries, Fish Tacos, Pulled Pork sandwich

9.0% ABV, 8 IBU

A celebration of Chocolate. Based on the chemical analysis of 3,000 year old pottery fragments found in Honduras, brewed with artisanal Askinosie Cocoa, honey, chilies and annatto.

Food Pairings:
Wood-grilled wings, Hummus Platter, Rockfish entrée, Bread pudding, Chicory Choco Cheesecake Cheese Pairings

8.5% ABV, *0 IBU

Centuries-old proof that ancient Italians had a taste for ale. Based on residue from vessels found in 2,800 year old Etruscan tombs, Birra Etrusca Bronze is a subtly complex mix of hazelnut flour, pomegranates, Ethiopian myrrh, honey, and gentian root.

Food Pairings:
Rockfish, pork chops, roasted vegetables, Steak and fries

9.0% ABV, 38 IBU

An analog companion to the Miles Davis masterpiece. A bold, dark beer that fuses three threads of Imperial Stout and one thread of honey beer called Tej, brewed with Ethiopian Gesho.

Food Pairings:
Buffalo Wings, Antelope Sliders, Burgers, Raison Short rib entrée, Mushroom Mac and Cheese

10.0% ABV, 58 IBU

A super hoppy shout out to blues legend Robert Johnson. For this IPA We added heaps of Centennial hops and several guitar cases full of dried lemons.

Food Pairings:
Steak and Fries, Fish Tacos, BLTA

IPA Glass
9% ABV, 26 IBU

An adventurous fusion of beer and cider, a sweet-and-sourish Belgian-ish brew made with fuji apple cider, roasted farro, cayenne pepper, and cilantro.

Food Pairings:
Crab chowder, Crab Cakes, Rockfish, Fish Tacos,
Revolutionist Pizza

15-20% ABV, 120 IBU

Clocking in at 15-20% ABV and 120 IBUs, it's easy to see why we call this beer THE HOLY GRAIL for hopheads! 120 Minute IPA is boiled for a full two hours while being continuously hopped with high-alpha American hops, then dry-hopped daily in the fermenter for a month and aged for another month on whole-leaf hops.

Food Pairings:
Wood-grilled Wings, Fish and Chips, Steak and Fries, Brownie/Raison sundae

IPA Glass
13-16% ABV, 85 IBU

A bone crushing barley wine. Aging brings out the flavors of the figs and dates that help ferment this brew. The concept for this beer came from an old cellarman's manual Sam came across

Food Pairings:
Rosemary Parm fries, Steak & Fries, Raison Short Rib entrée, Indulgence/burgers

11.0% ABV, 50 IBU

A big earthy beer built on maple syrup, peat smoked barley, juniper berries, and vanilla. Immort Ale is fermented with a blend of English and Belgian yeasts, then aged in the big oak tanks at the brewery.

Food Pairings:
Wood-grilled wings, Raison Short Rib entrée, Woodgrilled Portabello Sandwich

15-20% ABV, 70 IBU

Brewed with a ridiculous amount of barley, World Wide Stout is dark, roasty, and complex. This Ageable Ale clocks in at 15-20% ABV and has a depth more in line with a fine port like complexity that makes it great with (or as) dessert.

Food Pairings:
Chickpea falafel, lamb sliders, Midnight Moon goat cheese, short ribs, bacon chocolate cheesecake

10.0% ABV, 25 IBU

A Belgian style, berry packed golden ale, blackberries and blueberries balance the big malty body.

Food Pairings:
Cobb Salad, Short Rib entrée, pulled pork sandwich, Mushroom Mac & Cheese

10.0% ABV, 35 IBU

A marriage of witbier and wine, Belgian style white brewed with coriander and orange peel, fermented with Pinot Noir juice and aged in giant oak tanks.

Food Pairings:
Antelope sliders/burgers, Steak and Fries, BLTA, bread pudding

9.0% ABV, 18 IBU

A saison science project, complexity and fermentable sugars for this funky ale come from Pinot Gris grapes that have been infected by the benevolent fungus called Botrytis

Food Pairings:
Fried calamari, Rosemary Parm fries, Crab chowder/cakes, Rockfish, fish tacos

Our draft system delivers beer at 38 degrees, Served at 42 degrees

Cask beers served at 55 Degrees

Vintage beers served in snifters at 55 Degrees

Glasses must be clean – sticking bubbles indicate unclean glass
The bartender is the first line of defense for glass cleanliness!! Last line is the server (ask bartender to clean if not served properly)
Look for: lipstick, smudges, cracks, chips
Better to re-pour than return
There is a perfect pairing for every food
Personal preference determines the best pairing
Lighter (Pale, Midas, Noble, Jiahu) beers pair well with delicate dishes
Flavorful beers (60, 90, Palo, Raison, Worldwide) pair well with flavorful foods
Complimentary and Contrasting Flavors
Hoppy beers with spicy foods
Hoppy beers with high fat foods
Big sweet beers (120, WWS) pair with desserts and cheeses
Sweet beers with sweet/BBQ foods
6.0% ABV, 35 IBU

A Perry-Pils hybrid, Piercing Pils is a Czech Style Pilsner brewed with a White Pear Tea and Pear juice. The Pear fruit complexity pierces right through the spicy Czech Saaz hops beautifully, adding a gentle acidity to this pale lager that makes for a crisp refreshing sipper.

Food Pairings:
Pasta primavera, barbecue ribs, fish tacos, soft pretzel

Pint Glass
75 Minute IPA
10% ABV, 13 IBU

The recipe for Kvasir was developed with the help of chemical, botanical and pollen evidence taken from a 3,500‐year‐old Danish drinking vessel. The vessel, made of birch bark, was found in the tomb of a leather‐clad woman Dr. Pat says was probably an upper-class dancer or priestess. The analysis pointed to the ingredients used in this unique brew: wheat, lingonberries, cranberries, myrica gale, yarrow, honey and birch syrup.

Food Pairings:
Sweet-­‐and-­‐sour pork, beef tacos with pickled vegetables, smoked salmon, root vegetables, fresh gingerbread

9% ABV, 55 IBU

An Imperial Pale Ale inspired by the Grateful Dead, captures the spirits of the band's 30 years of touring and recording. Dogfish Head and the Dead both built their followings by connecting directly with beer lovers and music lovers, so we asked those loyal fans to help drive the recipe. For more than 1,500 ingredient suggestions, organic granola was tops.

Food Pairings:
Thai, Jambalaya, Frites

1/2 Pint
Noble Rot
IPA Glass
Cask conditioned beer is known as real ale. Unfiltered ,unpasteurized, & naturally fermented beer served directly from the cask without CO2 or Nitrogen; instead served from a hand pump. Think drinking directly from a barrel & served at 55 degrees


we replaced the classic barley foundation of beer with a mild sorghum base. The hints of molasses and pit-fruit are balanced by vibrant strawberry notes and a unique complexity that comes with the addition of a malty buckwheat honey. We believe health-conscious beer drinkers and the millions of Americans who suffer from Celiac disease can cut back on gluten while relishing the distinction and drinkability of this very special brew.

Food Pairings:
Fatty fish, dried fruit, salted nuts

Half Pint
Chicory Stout
5.2 % ABV 21 IBU

Chicory was one of the first beers we started brewing at our pub back when it opened in 1995. It's a dark beer made with a bunch of roasted chicory, organic Mexican coffee, St. John's Wort and licorice root. We use whole-leaf Cascade and Fuggle hops, as well as pale, roasted and oatmeal grains.

Food Pairings:
Grilled chicken, BBQ, shellfish, sushi, smoked fish and yes ... chocolate!

Pint Glass
-Promotes the head of the beer
-Promotes the hop aromas of our IPA's

-Nucleation Point
-Ribs on the glass
Hops Hops Hops
5.0% ABV, 30 IBU

Bocce Beer is brewed with Marris Otter barley and English heritage hops and fermented with a neutral British ale yeast. It's perfectly balanced by the malt-forward aromas and pleasing mid-palate of the Marris Otter. A dry-hopping addition of Galaxy gives Bocce a melony, but not sweet, hop character with a crisp and moderately bitter fruitlike finish.

Food Pairings:
Burgers, grilled chicken, mushroom pizza, frites

IPA Glass
Bocce Beer
5.0% ABV, 25 IBU

Firefly is an English-style pale ale brewed with Marris Otter barley and English heritage hops (because the Sex Pistols invented punk rock). To add a fruity and citrusy aroma, there’s a late addition of American Calypso hops (because the Ramones invented punk rock).

Food Pairings:
Wings, four-cheese pizza, spicy fish tacos, hummus plate

Firefly Ale
Black &
Red & White
9.0% ABV, 90 IBU

An imperial IPA whose powerful malt backbone stands up to the extreme hopping rate. “Perhaps the Best Beer in America”

Food Pairings:
Fried Pickles, Fish and Chips, Indulgence Burger, Steak and Fries, Shortrib

IPA Glass
90 MINUTE Imperial IPA
Draft Only Brews
You won't find these beers in bottle, they live for the draft line.
Available for a limited time only... Enjoy 'em when you find 'em, they don't last long!
7.0% ABV, 28 IBU

A full-bodied brown ale with smooth hints of pumpkin and brown sugar. We brew our Punkin Ale with pumpkin meat, brown sugar and spices. As the season cools, this is the perfect beer to warm up with.

Food Pairings:
Turkey, roasted duck, lamb, stuffing, dessert dumplings, sharp cheddar

Pint Glass
Punkin Ale
Piercing Pils
Take it all in, Relax, hit the bathrooms, We'll regroup shortly.
Bottle Conditioning
In 1999, Dogfish Head started working closely with Dr. Patrick McGovern, one of the world's leading experts in ancient beverages. He helped us uncover the traditions of ancient brewers.
Sah 'Tea
Birra Etrusca Bronze
Music Series
To say that we're a bit inspired by music here at Dogfish might be an understatement.
Bitches Brew
Hellhound On My Ale
Positive Contact
American Beauty
10.0% ABV, 58 IBU

The vivid rose hue of this imperial Pale Ale comes from a combination of Munich and Caramel malts and a touch of red rice from Louisiana, birthplace of musician and collaborator Julianna Barwick. Citrusy Simcoe and Centennial feed Julianna’s love of hops, and the star of the show is her go-to ingredient: wasabi. The Japanese root adds bittering and herbal notes similar to hops, with its subtle heat creeping in after the kick of carbonation.

Food Pairings:
Grilled pork chops, tikka masala, white pizza, summer strawberry salad with yogurt dressing, sharp aged cheddar, buttermilk blue.

IPA Glass
10% ABV, 31 IBU

To celebrate the band’s independent spirit and the 20th anniversary of the classic album Bee Thousand, Dogfish Head has brewed the bracing but highly quaffable BEER Thousand. This imperial lager includes 10 grains and 10 hop varieties and clocks in at 10% ABV. 10x10x10 = BEER Thousand. Through two decades of epic live performances, ups and downs, breakups and reunions, self-financed basement sessions and major-label releases, there’s been one constant for indie legends Guided by Voices: lots and lots of American lager.

Food Pairings:
Fish and chips, roasted chicken, korma, paella, Irish cheddar, gouda

Beer Thousand
Strong Fruit
The ingredients in our recipes come from the earth and the oven.
They come from interfering
and letting be.

We use organic and natural ingredients wherever possible
and our recipes are
blissfully inefficient.

We spend premium prices on
the finest barley, hops & herbs.
We use no extracts.

For us, brewing is not a process
of automation,
but of imagination and passion.

We wrap our hands around plastic
shovels to clean out mash tuns.
We wrap our hands around sticky
clumps of whole leaf hops
and toss them into the boil kettle.

We wrap our hands around our work
because we are proud to make
something with our own hands.

We hope you enjoy drinking
Dogfish Head Craft Brewed Ales
as much as we enjoy making them.
15 - 18% ABV, 49 IBU

An ale brewed with a ridiculous amount of raspberry juice. Fort has a Belgian-style base, then we follow a similar fermentation process to the one we use on beers like 120 Minute IPA and World Wide Stout.
Fort is an excellent candidate for cellaring. Grab a few bottles, enjoy one now and lay the others down for a few years.

Food Pairings:
Anything chocolate, or a nice piece of duck.

Ageable Ales
We have a selection of beers just dying for you to hold on to. Their higher ABV allows them to stand the test of time.
120 Minute IPA
World Wide Stout
Olde School Barleywine
Immort Ale
18% ABV, 40 IBU

Our popular Raison D'Etre, with a little extra. This immodest brew, made with an obscene amount of malt, brown sugar and raisins, takes Belgian-style browns to new heights.

Food Pairings:
Steak, Braised Meats, Grilled Meats, Rich Desserts

Raison D'Extra
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