Dogfish Head is working on a new breakfast stout called Beer for Breakfast, and as a vegetarian I can’t say I’m excited about it. This new 7.4% ABV stout is brewed with Maple Syrup, Applewood smoked Barley, Roasted Chicory, Lactose, Cold Press Coffee, and Scrapple from Rapa’s Scrapple. Yes, scrapple, a mush of pork scraps and trimmings combined with cornmeal and wheat flour. The release date is TBA, but it sounds like a winter beer to me.
Dogfish Head is currently bottle their new IPA, Flesh & Blood. Distro begins next week on this 8.5% ABV IPA brewed with orange peel, lemon flesh & blood orange juice. #DogfishHead #Flesh&Blood
Dogfish Head will be bring distribution of their new Saison, Bière de Provence. This Saison is inspired by the fields in Southern France and is brewed with lavender, marjoram and bay leaves. #DogfishHead #BièredeProvence
Dogfish Head will begin shipping their new seasonal IPA, Romantic Chemistry, on Feb. 15th. This Spring seasonal will check in at 7.25% ABV and is brewed with apricot, mango, and ginger. #RomanticChemistry #DogfishHead #Spring
Dogfish Head has released a new batch of Fort, their 17% Belgian-Style Ale brewed with raspberry juice. It is billed as the world’s strongest fruit beer. Check out a classic clip from 2009 of Dogfish Head founder Sam Calagione explaining the beer and the process. #dogfish #fort #fruitbeer
Dogfish Head released three beers this week including the sort after 75 Minute IPA, a bottle-conditioned blend of 60 Minute and 90 Minute IPA with a touch of maple syrup.
The second beer to drop is a brand new golden strong ale called Higher Math. The big beer is fermented with sour cherry juice and cocoa nibs and clocks in at 17% ABV. Below is a “Quick Sip Clip” courtesy of Dogfish Head.
The brewery also rereleased Pennsylvania Tuxedo, an 8.5% ABV 50 IBU Pale Ale built for winter.