Each year Elysian hosts the Great Pumpkin Beer Festival, where dozens of different pumpkin beers are poured, some of them from giant pumpkins. While Elysian’s brewers use a variety of unusual ingredients, they are seasonally notorious for their pumpkin beers. Known both for classic styles and for flexibility and innovation, Elysian has brewed over 350 different recipes since opening in 1996. Three-time Large Brewpub of the Year at the Great American Beer Festival, Elysian Brewing Company operates four neighborhood restaurants and a production brewery in Seattle, Washington. Dogfish Head brews are distributed across the United States. We quickly got bored brewing the same things over and over - that's when we started adding all sorts of weird ingredients and getting kind of crazy with the beers! Off-centered ales, for off-centered people - that's what they do at Dogfish Head! Whether its weird ingredients, super-strong extreme beers, or crazy, made-up styles, you can be sure that a beer from Dogfish will challenge your perceptions of what beer is supposed to be! Most of Dogfish Head beer is bottled and kegged in Milton, Delaware brewery, but they also have a small brewery in Rehoboth Beach, Delaware, which is where they do all of their experiment batches. When the doors to the pub first opened, we brewed three times a day, five days a week! The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. ![]() ![]() Brewing 12-gallon batches of beer for a whole restaurant proved to be more than a full time job. Our very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Not only was Dogfish Head Delaware's first brewpub, it was the smallest commercial brewery in America. The plan was to bring original beer, original food, and original music to the area. The story of Dogfish Head began in June of 1995 when we opened Dogfish Head Brewings & Eats, the first state’s first brewpub opened in the resort beach community of Rehoboth Beach, Delaware. The main Sotol growing regions of Mexico are found in the dry desert lands of Chihuahua, Durango, and Coahuila. One large, magnificent plant will produce but a single bottle of Sotol Coyote. The wild-grown, prickly evergreen plants can take as long as 15 years to mature, storing vast amounts of natural energy before they are ready to be harvested by the ‘jimadores’. ![]() Unlike those products, Sotol is not distilled from agave, but from the Sotol bush of the family Asparagaceae that grows wild in the desert. A relative of both tequila and mezcal, the main difference is the botanical family to which each one belongs to. Sotol is a Mexican ancestral distillate, with an identity of its own. Every bottle of Sotol Coyote contains the distilled nectar of one 15 year-old plant that provides a rich bouquet with unmatched flavor. It is a meticulous and time-consuming process. Relying on centuries of experience, it is one of the few drinks in Mexico that retains its ancestral method of preparation. Clan Coyote’s handcrafted Sotol Coyote is equal parts art and science.
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