Déjà Vu Beer

Earlier this week I was in Washington, DC to meet with some folks from work. After the work of the day was done, I had some time to kill before we were heading out for dinner. so I stopped into the hotel bar for a beer. Sipping on a Dogfish Head 60 Minute IPA, looked at my Untappd account to confirm I had indeed "ticked" off that ubiquitous beer. Indeed I had. In fact, I saw that in December, 2013, within just a couple days of the date, I was in that very same bar, drinking that very same beer.

Either these business meetings are too regular, or the hotel's beer menu is very static. Or both.

An Afternoon of Beer & Food

On Saturday, we hosted the Beer and Food Tasting Event we had donated to our school's fundraising auction. Even though we've now put on this event for six years, the days leading up to it are filled with both anxiety and excited anticipation. Choosing just eight beers from the hundreds available is tough enough, but planning the accompanying food menu is a challenge too. The hardest part isn't picking what we're going to serve, it's narrowing it down! Even though planning, and beer shopping, starts weeks in advance, changes happen right up to the day of the event. But the work and stress all pays off when folks arrive and the fun begins.

Table ready for people, food and beer

We had eight people in for the tasting. Over the course of 4 hours we enjoyed eight different beers accompanied by eight different plates of food. I picked beers that showed the wide range of flavors available in craft beer, and purposefully selected beers that are easily found in the area. Colleen did an excellent job with the food. After deciding the type of food we wanted with each beer, she searched for recipes. One of the things that makes this exciting, is that she also uses this as an opportunity to try new recipes, so most of the recipes we've not had before. The menu pairings are based on our prior experiences with beer and food. With few exceptions, we don't repeat things we done previously. If I do say so myself, this menu was one of the best we've put together. All the combinations worked very well, and a few of the pairings were especially notable.

Vienna Lager

Devils Backbone Brewery, Roseland, Virginia

Vienna Lager (4.9% ABV)

Paired with Artichoke Dip and Tortilla Chips

Schwartz Bier

Devils Backbone Brewery, Roseland, Virginia

Schwartzbier  (4.9% ABV)

Paired with Antipasto Platter

Port City Optimal Wit 

Port City Brewing, Alexandria, Virginia

Belgian White Ale (5.0% ABV)

Paired with Peaches and Cream French Toast Casserole

Festina Pêche

Dogfish Head Brewery, Milton, Delaware

Berliner Weissbier (4.5% ABV)

Paired with Goat Cheese and Salmon Bites

Grateful Pale Ale

Star Hill Brewery, Crozet, Virginia

American Pale Ale (4.7% ABV)

Paired with Pork BBQ and Cornbread

Hercules Double IPA

Great Divide Brewing Company, Denver, Colorado

American Double/Imperial IPA (10% ABV)

Paired with Salty-Sweet Bacon Panini

Morning Glory Espresso Stout 

Old Dominion Brewing Company, Dover, Delaware

American Double / Imperial Stout (9.0% ABV)

Paired with Chocolate Lava Cake

Horn Dog Barley Wine

Flying Dog Brewery, Frederick, Maryland

Barley Wine Style Ale (10.2% ABV)

Paired with Blue Cheese, Sugared Walnuts and Pears

The two opening beers were chosen with a specific purpose in mind. Both beers are lagers, from the same brewery, both are equal in alcohol content, but the beers could hardly be more different. I wanted to address the false adage that dark beers are "heavy" and/or high in alcohol. Devils Backbone Schwartzbier is light bodied and very flavorful beer. One guest even commented before I made my pitch how she was expecting the beer to be heavy, and that she didn't usually like dark beer.

The Dogfish Head Fêstina Peche with Goat Cheese and Salmon Bites was a very popular serving. We'd never tried this combo, and in fact it's been a couple years since I drank this beer, but my memory of it was spot on. The sour, fruity beer stood up well to the strong flavors of the goat cheese and smoked salmon.

We served another grilled sandwich, this time a hearty, Salty-sweet Bacon Panini, with Great Divide Hercules Double IPA. I selected Hercules specifically for the shocking, strong flavor of the beer. One participant took a sip and immediately let out a "eeww"exclamation, so it worked. We all had a good laugh. The flavor of the beer held up well to the strong brie and bacon fillings.

The wrap up course of Flying Dog Horn Dog Barley Wine with Blue Cheese, Sugared Walnuts and Asian Brown-skinned Pears was a fitting, and surprisingly refreshing pairing. I selected a barley wine style ale specifically as a digestif. By this point in the feast everyone is quite full. Even though the beer is high in alcohol, it's a refreshing sipper especially in combination with the sugar-coated walnuts and fresh, juicy pears.

At the end of the afternoon even the more experienced craft beer drinkers in the crowd had a new appreciation and awareness of the variety available. And the one person who noted she really wasn't a beer drinker at the start, concluded that she actually does like it. It's just a matter of finding the right beer!

As good as the beers were, I have to admit that it's the tasty foods prepared by Colleen which make the event special. It's not just the beers that folks talk about, the tasty delights that Colleen prepares always impress. As one participant noted, "I liked the beer, but it was even better when I had the food with it." And that's why we do it.

All done but the cleanup

Do We Need Another Glass Style?

Interesting glassware adds to the fun of this craft beer hobby. We own a wide selection of glassware, logo-ed and otherwise that we use frequently. (As an aside, the post about the Sam Adams glasses is one of the all-time most popular posts on these Musings. I don't hold prejudices against any glassware style, as long as the serving is not frosted.

I came across news of a new glass style that is the result of a collaboration between Dogfish Head, Sierra Nevada, and Spiegelau. The glass is designed specifically for drinking India Pale Ale (IPA). The Dogfish Head web site lists the specific features they say will bring out the best in hop-forward beers:

• Thin, round walls to maintain proper temperature longer.
• A slender, bowed shape to amplify hop aromas.
• Wave-like ridges to aerate beer on its way in and out of the glass.
• A wide mouth, allowing drinkers to comfortably nose the beer.
• A laser-etched logo on the bottom of the bowl to sustain carbonation and head.

Both breweries are offering the glassware on their online stores, with the respective brewery's logo for $9.00. Here are Sierra Nevada's Ken Grossman and Dogfish Head's Sam Calagione discussing the new glass.

Do we need another beer glass style? It's got nothing to do with need. It's about enjoyment. Given my fondness for IPA, I'm looking forward to putting these to the test.

Bacon, and More Bacon

Earlier this week, Colleen decided to try out a couple of new bacon recipes she had recently come across. While a late night bacon taste test is not a regular occurrence around here, it was looked forward to with much anticipation.

The first recipe was called "Millionaire's Bacon." Thick cut bacon is coated with a rub of sugar, cayenne and black pepper. The coated bacon strips are baked until they are crisp and crunchy. In this test batch the bacon was cooked until "almost burnt." All the tasters decided the extra charred bits were the most tasty. The peppery rub was applied heavily and the flavor was intense. It hit the palate strongly, but, interestingly enough, quickly faded to not burn out the taste buds.

Millionaire's Bacon

The second recipe was for "Beer Candied Bacon." In this case the bacon is brushed with a brown sugar and stout glaze. As the meat is baked, it is repeatedly brushed with more glaze. After cooking, the bacon strips are allowed to cool and the glaze hardens into a candy-like coating. Colleen used a Dogfish Head Chicory Stout in the glaze. The recipe called for just 1/4 cup of the beer, so I enjoyed sipping on the rest of the bottle while the bacon treats cooked.

Bacon Candy

Of the two, the taste testers were unanimous in their selection of Millionaire's Bacon as the best of the two. The spicy strips provided an intense flavor treat in a crunchy, fun form. Both bacons were also tasted as condiments for a molten chocolate cake. We dipped pieces of the bacon in the hot, gooey chocolate. Again, the Millionaire's Bacon reigned supreme. The combination brought out the bacon flavor, and reined in the warm spiciness a tad.

The Millionaire's Bacon is a keeper. We are already discussing using it in the annual beer tasting we'll do this Spring for our son's school fundraiser. Of course, we'll have to taste this treat again in order to figure out the best way to use it in a beer and food pairing.

Something From the Cellar

After returning hime from a recent range trip, I dug through some of the boxes in the basement and pulled out an older bottle of Dogfish Head Chicory Stout. The date stamp indicated the beer was bottled on October 9, 2009. Although this is a low-alcohol beer, at just 5.2% ABV, I suspected it had held up just fine. And I was right.

The beer poured very dark, but slightly translucent, brown with a large beige head. The aroma was that of dark chocolate and espresso. The flavor brings out more roasted coffee and bitterness. The chicory bitterness seems to increase in the aftertaste and lingers pleasantly in the back of the mouth. Mouthfeel is thin with a light body. This is not a heavy stout, but still one that packs significant flavor.

I've been getting itchy to break into some of the beers I've put away over the past 3-5 years. Although the beers I've managed to "cellar" are young in comparison to the collections of some craft beer enthusiasts, I am sure there are many treats to be had. Most beers set aside for aging fall into the robust, high-alcohol realm; just right for upcoming winter evenings. I suspect we'll be opening more old beer soon.

Has Brewing Jumped The Shark?

Craft beer brewers are a creative bunch. Their quest for interesting ingredients to use in brewing brings us new and tasty drinks to enjoy. But sometimes I have to stop and wonder if a quest for shock factor has usurped sensibilities. Let's look at some recent unique ingredients used in beer.

Saliva: Dogfish Head Brewery, no stranger to odd ingredients, has brewed a Chicha beer. Chicha comes from corn that is chewed and then spat out. The enzymes in the chewer's saliva convert the starch in the corn into fermentable sugar. All things considered, this method, based on ancient customs, is pretty mild in comparison to recent developments.

Beards: Rogue Ales Brewery has created a beer called New Crustacean. The beer is brewed with yeast cultured from the brewer's beard. John Maier's search for yeast in his beard started out as a joke, until they found a viable yeast within. You can expect to see the beer in the shelves next year.

Rocky Mountain Oysters: It started out as an April Fools joke by Wynkoop Brewing Company, created in response to the popularity of Oyster Stouts, made with real oysters. But now, with the release of their Rocky Mountain Oyster Stout, life is imitating art. Yep, those are real rocky mountain oysters.

The Grotesque: A while back we were treated to the news that a female brewer claims to have created a beer with a yeast culture taken from her, um, well, never mind. You can read about it yourself if you are so inclined. (Warning, possibly NSFW.)

Maybe the Reinheitsgebot law wasn't such a bad idea.

Infuse More Hops Into Your Beer

It's no secret that I am a fan of hop-intense beers. I love the "green" flavor of true fresh-hop beers. The folks at Dogfish Head Brewery often push their beers through Randall, the Enamel Animal, something I've experienced a fews times at beer festivals. Now you can get the same intensified hop flavors at home, thanks to the Randall Jr.

Admittedly, I do think this will be more of a novelty, than something for regular consumption. Randall-ized beers can have flavors that can be extreme to a fault. But, that doesn't mean I'm not seriously considering ordering one of these for my next party.

Start 'em Young

Saw this on Overheard in D.C.

Beer snobbery starts at home

In the beer aisle of the Adams Morgan Harris Teeter, 1:00 p.m. on Super Bowl Sunday:

A 30-something mother has her two-year-old son in the seat in the cart facing the fridge.

Child: (pointing towards a row of Dogfish Head 60-Minute IPAs) "Fish!"
Mom: (laughs, to self) "Haha. Fish. (To child, slowly enunciating) Dog-fish-Head!"
Child: "Dogfish Head."

Well, okay then.

Regional Beer News

Here's a trio of news articles local craft beer fans will find interesting.

‘World of Beer’ Coming to Ballston
According to this article, Florida-based World of Beer is planning to open a franchise in Arlington, VA. The business will offer a rotating lineup of 50 beers on tap and 500 beers in bottles for onsite consumption and carryout. A July opening is anticipated.

D.C. is fermenting a brewery culture
Greg Kitsock writes in the Washington Post about the growing brewery presence in Washington, DC. There are currently four breweries operating in the Nation's Capital. A fifth is expected to open in early 2012. Two additional DC breweries currently in the planning state would bring the total to seven.

Dogfish Head's Lead Brewer Ben Potts: A Week In The Life
Ever wonder what it's like to be a brewer for a leading craft brewery? This article tracks the activities of Ben Potts, the lead brewer at Dogfish Head Brewing & Eats in Rehoboth Beach, DE. It's not all fun and games, but Ben finds time for that too!

Truly Local Beer

There's a trend recently of brewers focusing on using local ingredients in their beer. I mused on one such effort recently when reviewing Flying Dog Secret Stash. Greg Kitsock looks into this trend in-depth in his Washington Post article "Brewers put local hops, barley, yeast and more into their beers."

Kitsock examines beers from local breweries, such as Flying Dog, Dogfish Head, and Brewer's Alley, as well as others. Besides the expected barley and hops, other local ingredients may come into play. Flying Dog uses Rappahannock River oysters in their Pearl Necklace stout. These efforts help support local farmers and local causes. Of course, helping the community is a great way to introduce craft beer to a wider audience.

See the entire article here.

Dogfish Head Midas Touch

As I started writing this post, I thought about Mike over at Another Gun Blog. Mike writes a gun blog, with the occasional post about beer. He's also a fan of Dogfish Head Brewery. (In contrast, Musings is a beer blog, with the occasional post about guns.)

On one of our visits the Dogfish Ale House in Fairfax we were intrigued by the description of Midas Touch:

This recipe is based on ancient findings. Brewed with barley, white muscat grapes, thyme honey, and saffron, it has the smooth dry body of a beer but finishes fruity like a fine white wine. 

However, noticing also the 9%ABV we opted to pass before our long drive home. This would be one of those strange DFH brews I'd have to try another time. While shopping for refrigerator stock recently, Colleen spied a four-pack of Midas Touch and remembered it sounded interesting, so we picked it up.

Dogfish Head Midas Touch pours hazy bronze-yellow color with a very thin head. It really does smell like a mix of honey and white wine. The smell was so un-beer-like I was put off a bit at first. The flavor was slightly sweet, again with notes of honey and white wine. At first I was thinking, "meh" but as the beer warmed the flavor became more enjoyable. A slight spiciness started emerging and the alcohol warmth was more perceived, which was a welcome addition to the flavor profile. The mouthfeel is thin and slightly oily.

Like some of the other off-centered ales from Dogfish, I did enjoy this one, with some reservations. The flavor was interesting, and very drinkable, if not exceptional. Would I keep it on hand as a regular beer? No. Would I order it for sipping after a meal if circumstances were right? Perhaps.

What's your take Mike?

Bad Dog(fish) !

We spent Sunday afternoon visiting a friend in Northern VA, and as we have often in the past, opted for lunch at the Dogfish Ale House in Fairfax. Before we even arrived I had my sights set on a 75 Minute IPA. In fact, this was to be the choice of all three drinking members of our party. However, our request was met with "We're out of 60 Minute." Without the 60 Minute IPA to blend with the 90 Minute, there's no 75. Well, time to peek at the chalkboard. We're here for a Sunday afternoon lunch, before a 90 minute drive home, so I'm not keen on a 9, 12, or 18% beer. It seemed our choices were limited. I decided on a Shelter Pale Ale. This is a beer that I don't recall trying in the past so I figured I'd make the most of the situation and try something new. The rest of the group opted for Iced Tea.

My beer arrived and I eagerly stuck it to my nose to check the aroma. Soap? Let's try again. Yep, the beer or the glass smells like dirty dish water. The flavor was mildly bitter but tinged by a metallic flavor. Colleen smelled the beer and wrinkled her nose, took a sip and declared it "icky." My friend neglected to taste it after taking a sniff. I drank a bit more of the beer with my food, but finally left the beer unfinished.

I opted for Dave's Border Burger for my lunch. The burger was topped with pepper jack cheese, ripe avocado, pico de gallo and fried jalapenos. Cooked to a juicy medium doneness, the burger was delicious and filling. It was very satisfying even if enjoyed with just a glass of water.

Whether a key beer was out of stock due to the snow storm this week, or just poor planning, it was a disappointment. The offensive odor given off from my glass didn't inspire a second choice. The food was good and the company excellent. Unfortunately on this trip, the beer experience just didn't make the grade.

And to top it all off, the picture at the right was taunting me throughout my visit.

New Dogfish Ale House, Fairfax, VA

After missing the Brew Ridge Festival on Saturday, I was glad for the chance to make the drive to Northern Virginia on Sunday to visit the new Dogfish Alehouse. The Alehouse opened opened last week in Fairfax (Chantilly), Virginia. After picking up a friend, our first order of business was a visit to Norm's Beer and Wine in Vienna. I wanted to find the latest installment in the new Mutiny Series from Clipper City, Prosit! - Imperial Octoberfest. Naturally, I was tempted to pick up a few other goodies while there.

That mission accomplished, we headed over to the Dogfish Head Alehouse. Arriving too late for the lunch crowd, but early for dinner, we were seated quickly. There were a few other diners present, but most of the crowd was seated at the bar. The bar is located on a sunken section in the center of the restaurant, with tables located around the perimeter. The noise from the bar is carried throughout the restaurant, making for a somewhat noisy atmosphere. It was apparent the folks at the bar where enjoying themselves.

My plan for the afternoon was to finally have a taste of Dogfish Head Theobroma. However, I noticed right away that Theobroma was not on the ale boards. Our server informed me that it had run out the day before. I was disappointed, but then opted for the Alehouse-only, 75 Minute IPA. The menu at Fairfax is the same as at the Fall Church location, and just as we did during our visit there, started with the Alehouse Wings ("Extra serving of blue cheese dressing please.") Three of our party opted for the smoky, wood-grilled burgers. My son chose a pepperoni pizza. All of our selections arrived quickly, were tasty and well prepared.

We spent a few hours eating, drinking, and talking. The crowd built up steadily as the afternoon progressed. The service was attentive at all times and we never lacked for refills or having plates removed.

Since we were on an "extended stay" we opted for couple of desserts. The brownie sundae was your typical combination of ice cream, brownie and chocolate sauce, and deliciously decadent. The other dish was the Dogfish version of bread pudding. The "pudding" was warmed, served with ice cream on the side and topped with chocolate sauce. Not your typical serving suggestion. The bread pudding was tasty, but the chocolate sauce seemed out of place. Perhaps I'm too much of a traditionalist. In any event, my son, who selected the dish, enjoyed it.

The drive home seemed all the longer due to the stuffed feeling from all the good food and drink, but we all enjoyed our visit and look forward to returning. (Maybe I'll get that Theobroma next time.)

Chantilly Dogfish Head Alehouse Opening Tuesday

The third Dogfish Head Alehouse is expected to open this Tuesday, August 18. This is the word Gregg Wiggens to sent to the DC-Beer mailing list. The new Alehouse is located in the Greenbriar Town Center on Rt. 50 in Chantilly. What's really exciting to me is that this new location is located just a few miles away from a friend who recently relocated to Chantilly. I've already let him know we'll be visiting!

I recently visited the Dogfish Alehouse in Falls Church. You can read that post is here.

Dogfish Head Alehouse

This weekend I finally had the opportunity to visit the Dogfish Head Alehouse in Falls Church, VA. Our party arrived at the restaurant mid-afternoon Sunday, and had the place almost to ourselves. We were promptly greeted, but needed some time to decide on our selections as most of the year-round, along with seasonal and special DFH releases, are available. I've previously had, or have easy access to, most of the Dogfish lineup, but had never had the 75 Minute IPA. This is said to be a blend of the 60 and 90 Minutes IPAs. I understand it is only available at the DFH restaurants or the brewpub, so it seemed my logical choice.

I was very happy with my choice. I fact, I was surprised just how good was, perhaps being a bit skeptical beforehand about this blended beer. The beer poured a golden amber with a small head. The aroma was mild but the flavor was quite enjoyable. There's a bit more hoppiness than one finds in the 60 Minute IPA, but it's not as bitter as the 90 Minute, which is one of my favorite Dogfish beers. A friend who was with us is very particular (yea, that's the word) about beer and there are limited beers he enjoys. (Our running joke is that the beer has to be "seasonal and expensive".) He was enjoying a Dogfish Aprihop but tried a bit of the 75 Minute and declared "that's good." I neglected to ask if the 75 Minute is mixed from the tap or if it is kegged already blended. But that gives me a reason to go back for more research. I had a taste of Colleen's Aprihop and found the draft version to be a bit more balanced, with a milder, less sweet flavor than I recall from the bottled version.

Everyone in our party subscribes to the idea of three basic food groups; "meat", "potatoes", and of course, "meat and potatoes". As such we all opted for burger and fries for our late lunch. While we waited, we shared a plate of Alehouse Wings. Wow, these suckers were hot. Both heat hot from the cooking, and spicy hot as well. Must be a ploy to sell more beer! Our son finished off the platter asking "Anyone want the last wing?" Of course, he gave us little time to reply! My Portobello Gorgonzola Burger arrived promptly and was accompanied by a side of fries. The burgers were quite tasty, with just a hint of wood grill smokiness underneath the portobello and gorgonzola toppings. The fries were a hit as well. The thin cut fries were cooked to a crispy crunchy outside. We debated whether or not there was some sort of additional coating on the fries.

There were other stops on our agenda that afternoon, or I could have easily stayed longer and enjoyed more of the Dogfish Head draft selections. I look forward to returning the next time I am in Northern Virginia.

BTW, while in Northern Virginia, I stopped in at Norm's Beer & Wine in Vienna to pick up a few bottles of Clipper City Big DIPA. I'm told that Norm's is one of the few stores in NoVa to get this limited release. I look forward to trying it out and sharing that review with you in the near future.

Update, August 22: That Big DIPA review is here.

Dogfish Head Beer & Cheese Tasting

Capital Ale House in Fredericksburg held a Dogfish Head Beer & Cheese Tasting Wednesday evening. Devin Arloski of Dogfish Head Brewery, and Jacab Brunow, Director of Beverage Operations for Capital Ale House, were the hosts for the evening. Five Dogfish Head beers were paired with 5 cheeses.

The Menu

• Dogfish Head India Brown Ale with Smoked Gouda


• Dogfish Head Raison D'Etre with Stilton


• Dogfish Head Red and White with Maytag Blue Cheese


• Dogfish Head 90 Minute IPA and Aged Sharp Cheddar


• Dogfish Head Palo Santo Marron and Grand Crew Reserve Gruyere

During the hour long tasting, Devin shared details about the beers and their history, along with many interesting tidbits about Dogfish Head Brewery. About twelve folks attended the informative tasting. This is the second beer and cheese event at the Fredericksburg Capital Ale House. The events are not highly publicized, yet. Jacob tells me they want to be sure they have everything running smoothly before more widely publicizing them. Similar events at the Midlothian location can draw 50 or people. Of course, there is something to be said for the intimacy of the smaller audience.

Jacob says there are many more beer events in the works for the Fredericksburg location. Watch the Capital Ale House events page and this blog for more information as it becomes available.

A few pictures from the Dogfish Head Beer & Cheese Tasting here.

Dogfish Head iPhone App - AleBoards

AleBoards is a free application for the iPhone that keeps tabs on your local DogFish Head Alehouse. When launched, the app downloads the photographs of the chalkboards that are posted on the restaurant's website. The chalkboards list the current tap selections. There are two Dogfish Head Alehouse locations, one in Gaithersburg, MD and the other Falls Church, VA. You can switch between locations with the tap of a button.

This application might be of interest only to those living near the restaurants, but it's an interesting and fun way to promote the beer nonetheless.

Download AleBoards.
Thanks to FABTS member James for the pointer via the club's mailing list.