Sunday, December 18, 2011

Keep America working this holiday season.......(And beyond)

Our friend, CS, has recently brought this to my attention. I feel it should be brought to yours. Thanks CS, and have some DNA on me.........

It’s a true quaff for a locavore: a beer made mere yards from the table where it’s served, using ingredients sourced within a 45-mile radius.
Brewed at Dogfish Head’s brew pub in Rehoboth Beach, DNA (Delaware Native Ale) contains barley milled at an 18th-century mill in Milford, peaches and pears from Fifer Orchards near Dover and hops grown by the brewery’s purchasing manager, Chad Collier. Dogfish President Sam Calagione fermented the beer with a wild yeast he cultured from the orchard with help from University of Delaware microbiologists. He even persuaded Delaware Gov. Jack Markell (D) to declare the strain, Kloeckera apiculata, the official state yeast. “Everyone has a state flower, but I’m pretty sure that’s a first,” Calagione says.

(Flying Dog Brewery/FLYING DOG BREWERY)
State-centric brews such as DNA are setting standards for what it means to be a “local” beer. In Grandy, N.C., brew master Nick Williams of the Weeping Radish Farm Brewery brewed his annual Christmas Beer, a German-style doppelbock, with barley and hops grown in-state.
AC Golden Brewing, a specialty division of MillerCoors, is marketing Colorado Native, an amber lager that’s brewed (so AC Golden’s president, Glenn Knippenberg, asserts) “99.89 percent” from Colorado-grown ingredients.
Local Acre, an imperial pilsner from Lakefront Brewery in Milwaukee, one-ups that: It’s made 100 percent from Wisconsin barley and hops. Brewery President Russ Klisch says he’ll offer Local Acre to Washington-area distributors who already carry his gluten-free beer, New Grist.
Meanwhile, a few breweries in the Free State are approaching the goal of an all-Maryland beer.
In August, Flying Dog Brewery in Frederick released a harvest ale called Secret Stash, using Cascade and Chinook hops sourced from Stillpoint Farm in Mount Airy and Black Locust Hops in northern Baltimore County. “It was difficult finding malted barley, but we did use local corn, wheat and potatoes,” recalled brew master Matt Brophy. He says he will release a new version of Secret Stash in 2012: “Our goal is to increase the proportion of local ingredients every year.”
For more than a decade, Tom Flores, brew master for the Brewer’s Alley in Frederick, has been working with dairy farmer Greg Clabaugh to establish a local pipeline for malted barley. Clabaugh said he harvested about 14,000 pounds this year from five or six acres of his SC Willow Lane Farm in Detour. Clabaugh has improvised a malt house using milk tanks and parts from a hay elevator. “It looks like one of those junkyard wars you see on TV, but by gosh, it does the trick,” he laughs.
So far, Brewer’s Alley has crafted three Amber Fields beers using the local barley, including an English-style mild now on tap.
In Berlin, Md., a recent start-up called Burley Oak Brewing plans to begin distributing kegs throughout Maryland by early 2012. They will include an IPA spiked with rye grown on Maryland’s Eastern Shore. The farmer, Brooks Clayville of Snow Hill, is experimenting with a new variety of winter barley that he hopes will be suitable for brewing.


  1. My Uncle brews his own. A friend gave me a six pack of "Fat Tire", it tasted a lot like my uncle's. When I later saw the price at the grocery store, I was shocked.

    My dad told me when I reached the legal age, "If you're going to drink lots of beer, and you probably are, you need to develop a taste for the cheap shit." Dad and I used to knock back a lot of Milwaukee's Best(poorly named). When we were in Chicago, he drank Bergermeister. Is that still around?

  2. TGP- I have never seen Bergermeister. As far as cheap beer goes, Busch is where the money's at. You can still buy 30 packs for $9.99 in Chicago. I don't think the taste is all that different compared to Budweiser.

  3. Johnny,

    I downgraded to Busch awhile ago. I don't mind it at all. I have been forced to downgrade to Milwaukee's Best Premium ($6/case) and most recently I have climbed back on the wagon. The worst thing about Obamanomics is I can't even afford cheap beer.

  4. TGP- I hear ya brother, but stay strong. My first trip after a lay-off is to the liquor store for some 30 packs. I stop at the local market on the way home, for some beef flavored Ramen noodles.

  5. Tenth and Johnny,

    After returning from Korea where we had a limited beer choice on the base or on the local economy - I went into a "Total Beverage" store and thought I was in beer heaven.

    I brewed my own for a number of years - but found that Sam Adams, Saranac, New Castle, Red Hook, and the like never made a bad batch. I do accompany my beer from time-to-time with a fine Single Barrel Bourbon - neat.

    I don't get to drink as much as I would like - so I make each one count.

  6. CS- Maker's Mark! Now we are talking

  7. Johnny,

    Marine Corps Base Quantico took advantage of a deal that Jack Daniels does. You can buy a single barrel and they will bottle it for you ( complete with a little medallion around the neck of the bottle. I bought a number of bottles when they offered them.

    That's the house bourbon at my place but I have a bottle of Maker's Mark too if you show up.