Normal beers aren’t really Dogfish Head’s thing — but, if there is one old-world style Dogfish Head has embraced, tweaked and reinvented, it is the India Pale Ale. After watching a TV chef pepper a soup in continuous intervals, Sam Calagione, Dogfish Head’s founding brewmaster, developed his innovative continual-hopping method. Instead of employing the typical 3 stage (flavoring, bittering and aroma) hop addition process that most brewers use, Sam decided to hop his IPAs by the minute. Every minute for a total of 60, 75, 90 and 120 minutes — Dogfish Head continuously adds its hops to the boiling wort. The result? More hop isomerization takes place, which imparts more bitterness to the beer.

This February and March, Dogfish Head invites its friends and fans to celebrate its iconic line of India Pale Ales. They will be hosting dozens of hopalicious beer dinners across the country (but not in Norcal – grrr!). Dogfish heads will also be unveiling two brand-new IPAs (and they better be available near me – ahem) as well as a redesigned Randall the Enamel Animal and a special new glass.

A hop eclipse when? A Hop Eclipse Now!

Dinners and Promotions

• Feb. 7: American Sardine Bar, Philadelphia, Pa.
• Feb. 8: Dogfish Head Brewings & Eats, Rehoboth Beach, Del.
• Feb. 12: Two Stones Pub, both Newark and Wilmington, Del.
• Feb. 18: Restaurant 55, Dover, Del.
• Feb. 18: Boulders on Broadway, Tempe, Ariz.
• Feb. 24: Coopers Craft Kitchen, Manhattan, N.Y.
• Feb. 25: Alewife, Queens, N.Y.
• Feb. 26: Driftwood Publick House, Plymouth, Mass.
• Feb. 27: The Pickled Pig Pub, Rehoboth Beach, Del.
• Feb. 28: Bigelow Grille, Pittsburgh, Pa.
• Feb. 28: Morris Tap & Grill, Randolph, N.J.
• March 2: The Draft House, Orange City, Fla.
• March 5: Datz, Tampa, Fla.
• March 6: Memphis Taproom, Philadelphia
• March 6: The Pub, Tampa, Fla.
• March 7: Tap 42, Fort Lauderdale, Fla.
• March 11: Birch & Barley, Washington, DC
• March 11: McK’s, Daytona Beach, Fla.
• March 12: Franklin & Co., Los Angeles, Calif.
• March 12: The Big Mansion, Melbourne, Fla.
• March 13: HopJacks, Pensacola, Fla.
• March 13: Harrys Savoy, Wilmington, Del.
• March 14: Fish Ale, Panama City, Fla.
• March 14: Bistro on Bridge, Phoenixville, Pa.
• March 14: Mt. Washington Tavern, Baltimore, Md.
• March 19: Cypress Street Pine & Plate, Atlanta, Ga.
• March 20: Trappeze Pub, Athens, Ga.
• March 21: The Porter, Atlanta, Ga.
• March 21: The Pour House, Westmont, N.J.
• March 21: Cibo, Pittsburgh, Pa.
• March 24: Oblivion, Orlando, Fla.
• March 25: Barleys, Greenville, S.C.
• March 25: The Ginger Man, Norwalk, Conn.
• March 26: Alla Spinna, Philadelphia, Pa.
• March 27: High Spot, Cambridge, Md.

Stay tuned for more information and innovation from Dogfish Head!

There is no denying that every brewer is both a scientist and an artist. Whereas engineering, biology and chemistry are all essential to brewing, so are imagination, vision and creativity.

After all, craft brewers are not robots. Many brewers, whether they know it or not, express themselves artistically through brewing. Each beer, like a paint stroke, is a personal reflection of the brewer.

“Painting is self-discovery. Every good artist paints what he is.” — Jackson Pollock

Painting of Stout and Cigars by Cara and Louie. More information: http://beerpaintings.blogspot.com/

Great beers, like great artwork, can visually, emotionally and psychologically stimulate the brain and the senses. Beer, much like art, can lead to inspiration, insight and self-reflection. One could argue that the greatest differentiation between craft beer and its macro counterpart is the intimacy and artistry of its creation.

When you think about it, beer and art belong together – in one place, at one time. And this is precisely what the brilliant minds at Victory and Dogfish Head have teamed up to do. Aptly named Amber Waves, the nation’s first art & beer pairing exhibit will premiere during the 2013 Craft Brewers Conference in Washington D.C.

“Amber Waves is an art exhibit pairing “art” in its standard forms (painting, sculptures, etc.) with art as we brewers know it — in the form of craft beer. But that’s not all!,” exclaims Karen Noonan, Communications Manager at Victory. “As attendees are being visually stimulated by commissioned artwork, their palates will be wowed by the flavor spectrum that can be achieved by beers that all look the same. That’s right, every beer in the exhibit will be amber in color. “

To give credit where credit is due, the Amber Waves exhibit is the brainchild of Bill Covaleski, Brewmaster & President of Victory Brewing Company.  Whereas many brewers have a background in engineering, biology, or something to do with science – Bill is an artist, specifically a graphic designer, by trade. And don’t let the word “President” fool you, Bill wears many hats at Victory, including the title of Creative Director.

Painting by Karen Eland using only beer & water. More information: http://www.beerpainter.com

Bill’s passion for art, design and well-crafted beer led him to develop the concept of Amber Waves. It took little to no convincing to get the like-minded, art-loving friends at Dogfish Head to jump on board with idea!

The Amber Waves art and beer show will take place on March 28^th at the District Architecture Center during the 2013 Craft Brewers Conference. The exhibit will feature 25 original amber-colored beer recipes paired with 25 pieces of art. All of the art will be auctioned off for charity during the exhibit (the beer is, of course, for consumption).

The only requirement for entry is that each beer must be amber in color and strike between 16 and 24 SRM. Other than that, there are no restrictions. Any yeast, malt combination, hop blend and other additives can be used – as long as it’s an amber hued beer! Old recipes, new recipes – it doesn’t make a difference.

Painting of Michael Jackson by Cara & Louie. More information: http://beerpaintings.blogspot.com/

Instead of hand selecting the “best” recipes themselves, Victory and Dogfish Head have commissioned the help of seven esteemed beer writers, who will assume the role of jurors for the art exhibit. In a juried art exhibit, art curators consider and evaluate works of art before accepting them in to the exhibit.

Karen explains, “For the purposes of Amber Waves, we are asking breweries to submit written beer recipes to be juried by a group of beer writers. The beer writers will evaluate piles of recipes and ultimately choose 25 recipes that will get the honor of exhibiting at Amber Waves.”

The brave panel of jurors includes Greg Kitsock, Todd Alstrom, Jason Alstrom, Chris Furnari, John Holl, Lew Bryson and, wait for it, myself. Like you, I’m quite surprised and very honored to see my name alongside all of these well-known and prestigious members of the beer press. If anything, my presence will break up the monotony of a virtually all-male panel of judges (chromosome Y, represent!).

The aforementioned jurors will vote on the recipes based solely on descriptions provided by the breweries – not on a physical tasting. Essentially, the jurors will be challenged to use their imagination to chose the best beers based upon concept, rather than final execution. This odd judging process should make the final unveiling of the beers that more interesting.

Painting of PBR Break During the Tour de France by Karen Eland. More information: http://www.beerpainter.com/

Judging stops after the beers have been selected, and the focus turns to the art show and auction. The art itself is not a part of the judging process – it comes after the fact. Each of the 25 breweries that make the “cut” will be required to bring some sort of artwork to the exhibit. The type of artwork (sculpture, photograph, painting etc.) does not matter, but it is suggested that each brewery provide something enticing enough to auction off for charity.

The deadline for recipe submission is December 20^th. If you are interested in submitting a recipe, check out the submission form on the event website: http://amberwavesevent.com/.

Stay tuned for more news on this exciting concept, including the list of finalists and ticket information for the art show.

Lastly, please don’t approach me for advice on recipe development. I’m easy to bribe in most situations, but this is an exception. I prefer to remain untainted. Thanks in advance. Cheers and Good Luck to those that enter!

Ken, Me & Sam at the Life & Limb Release Party

Although Sierra Nevada has collaborated with a few other outstanding craft breweries, one can never forget one’s first. They have paired up yet again, further forging the bond between them with an East-meets-West Imperial IPA called Rhizing Bines.

“We had a lot of fun brewing the original dark and roasty Life & Limb in Chico with the Grossmans and Sierra Nevada’s extended family,” says Dogfish Head President and Founder Sam Calagione. “We are very proud of the way that beer turned out. Now it’s our turn to repay that hospitality and brew a very hop-centric IPA in Milton with our pals from Chico, incorporating innovative ingredients and techniques from both breweries.”

“Sam and his family and the entire Dogfish crew have been friends of ours for a long time,” says Sierra Nevada Founder Ken Grossman. “When we started talking about doing another collaboration we jumped at the chance, especially since this version will be the hoppy counterpoint to the last brews. We couldn’t say no! We’re looking forward to joining forces again. We’ve got one of our Hop Torpedos on a truck right now on its way to Delaware via North Carolina, and we’re eager to taste the finished product.”

ABOUT THE BEER

On the hot side, Rhizing Bines will go through Dogfish’s signature continual-hopping process with floral and citrusy Bravo hops. On the cold side, it will be dry-hopped with an experimental varietal so new it doesn’t yet have a name, just a number: Hop 644. A component of Sierra Nevada’s aroma-boosting Torpedo system will make a pit-stop in Delaware for dry-hopping duty before it heads to Sierra’s new North Carolina brewery.

To celebrate Sierra Nevada planting East Coast roots, Dogfish Head tracked down a Carolina heirloom wheat grown and milled at Anson Mills. The soft red winter wheat contributes subtle sweet and nutty notes to this hop-forward ale.

“It gives my wife and myself great comfort to know that although we’re leaving our home and friends on the West Coast, we’re joining our craft brewing friends on the East Coast,” says Sierra Nevada General Manager Brian Grossman. “Here’s to great beer!”

Rhizing Bines will be brewed at Dogfish Head’s coastal Delaware brewery. It’s expected to hit taps and shelves throughout Dogfish’s 27-state distribution network in February 2013.

Dogfish Head / Victory / Stone Saison du BUFF was born out of an ad hoc group formed way back in 2003. Sam Calagione (Dogfish Head), Bill Covaleski (Victory), and Greg Koch (Stone) got together to drum up some press for the little guys in the craft brewing world.

“We called it BUFF, an acronym for Brewers United for Freedom of Flavor,” explains Greg Koch, CEO Stone Brewing Co. “We wanted to protest the flavorless, mass-produced, fizzy yellow lagers that dominated the marketplace, and we thought if these three brewers from different parts of the country banded together, we could really get the media to notice the incredible revolution that was going on in the craft beer world.”

Just like the last time, each brewery will brew variations on the same beer, using the same base recipe with the same herb blend, with slight recipe tweeks distinctive to each brewery. Stone’s will be the last version to be released and will feature herbs organically grown around the brewery and from nearby Stone Farms.

FYI: this refreshing, herbaceous, and peppery meeting of the minds is here just in time for the hot summer, but it won’t last very long — so once you see in on the shelves, make sure to grab it cause who knows how long it will be out there.

For more information on the collaboration, check out the video here:

The reason I first connected with Dogfish Head (and continue to do so) is because I completely identify with the brand. Like its owners, its employees and its beer, I am off-centered. More often than not, people use adjectives like weird, eccentric, quirky and crazy to describe me. But, like Dogfish Head, I’ve never been one to assimilate to the cultural norm. Dogfish Head’s uncanny ability to understand and embrace the weird and the unusual has made it stand out from any other craft beer brand in the world.

Case and point: Positive Contact — Dogfish Head’s latest super collaboration project.

What is Positive Contact? According to the official press release, “It’s a house party in a box. Start with a carefully crafted hybrid of beer and cider, add a helping of hip-hop dub remixes and serve with an inspired multi-course meal.”

Foodies and beer geeks beware, for this party in a box is not for the faint of heart. Even Esquire has already named it one of the best beers of 2012. And here is why:

The beer

The beer was born one festive night at Eataly New York’s rooftop brewpub Birreria. Hip-hop producer Dan the Automator – the mind behind supergroup Deltron 3030 – and Dogfish Head founder Sam Calagione sat at a table full of fresh ingredients and picked out their favorites.

They settled on wood-pressed Fuji apples, roasted farro from Anson Mills in South Carolina, cayenne peppers and fresh cilantro. The result is a sweet-and-sour Belgian-ish brew with cider-like notes, 9% ABV and a warming finish.

The music

While Dogfish did its thing at the brewery, Dan did his in the studio. Taking tracks from the long-awaited followup to Deltron 3030’s cult classic debut, Dan fashioned four dub remixes and pressed them onto 10-inch white vinyl.

The food

What’s a party without food? Dogfish recruited acclaimed chef and TV personality Mario Batali, loud and fast Joe Beef chefs Frederic Morin and David McMillan, Momofuku‘s influential David Chang, super-creative Homebrew Chef Sean Paxton and West Coast luminary James Syhabout. Each contributed a Deltron 3030-inspired recipe that’s printed on the record sleeve.

Positive Contact will be released in a dynamic box set of six 750-ml champagne bottles, with the 10-inch vinyl EP and the recipes. The box set will be sold for $60-$70 throughout Dogfish Head’s distribution network, in accordance with local and state laws.

For more information, check out the following video with Sam Calagione of Dogfish Head:

Please note that this list is based on my personal opinions and relationships with these women, and is therefore extremely biased. Nonetheless, these are all very important women who have already and continue to make a huge impact on the beautiful world of craft beer. Also note that the order of the women on the list does not signify ranking, it is merely a listing. Cheers!

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Photo: CraftBeer.com

1. Julia Herz

Craft Beer Program Director, Brewer’s Association

Biographical Snapshot: Julia Herz is orchestrator of Craft Beer Muses, CraftBeer.com’s outlet for furthering the craft beer conversation. As the Craft Beer Program Director Brewers Association (BA) and Publisher of CraftBeer.com, Julia serves as an advocate for and educator about U.S. craft brewers, and is a key spokesperson for the BA.

Julia is a BJCP beer judge, award-winning homebrewer, a Certified Cicerone® and leader of American Craft Beer Week. Her areas of expertise include: resources and education on craft beer, general statistics on the craft brewer segment, beer styles and trends plus craft beer and food pairing. She has been featured by the Food Network ‘Unwrapped’ Series, interviewed on Public Radio, Sirius/XM, CNBC Squawk Box, Fox News and hundreds of other media outlets. Julia is a graduate of University of South Florida and previously worked at CNN in Washington D.C.

Why Julia is a Rockstar: Julia is the epiphany of the term “craft beer advocate” — regardless of gender. Julia is arguably the strongest voice of the craft beer industry. Her passion, drive and knowledge is extremely inspiring. She has, hands down, one of the best palates I’ve ever seen in my life. If there is one person in the craft beer community that I aspire to be like the most, man or woman, it is Julia.

Follow Julia on Twitter: @HerzMuses

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Photo: TeriFahrendorf.com

2. Teri Fahrendorf

Brewmaster, Road Brewer, Founder of Pink Boots Society

Biographical Snapshot: Teri is the second woman brewmaster in the history of American craft beer. She was the first woman brewmaster at both a California craft brewery and at an Oregon craft brewery. Her extensive brewing experience includes Sieben’s River North Brewpub in Chicago; Golden Gate Brewing Company in Berkeley, California; Triple Rock Brewing Company in Berkeley, California; and Steelhead Brewing Company‘s five locations in Oregon and California. Teri has won a total of eights medals in the Great American Beer Festival competition.

Teri is currently the President of the Pink Boots Society, an international charitable trade organization created to inspire, encourage, and empower women to become professionals in the Beer Industry. Teri also boasts experience as a technical speaker at many beer industry conferences, and has written technical articles for brewing trade magazines and books. Teri is a graduate of the Siebel Institute of Brewing Technology in Chicago, where she was voted Class President; the first woman class president in Siebel’s history. Teri also has a Bachelors of Business Administration from the University of Wisconsin.

Why Teri is a Rockstar: When Teri first started brewing professionally in 1989, there were virtually no women working in breweries. Now, as a result of her efforts with the Pink Boots Society, every major and most of the smaller craft breweries in the country have at least one woman on the team. I have yet to meet her in person, but I look forward to that day!

Follow Pink Boots on Twitter: @PinkBootsBeer

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Photo: Facebook

3. Lucy Saunders

Owner, F&B Communications LLC

Biographical Snapshot: Lucy is a writer (newspapers, magazines and books) and educator primarily focused on food & beer pairings, cooking with beer, and environmentalism in the beer industry. She is the author of five cookbooks including Cooking with Beer,Grilling with Beer,and The Best of American Beer & Food. Lucy was one of three women who contributed to Beer Hunter, Whisky Chaser — an international collection of essays honoring the famous beer & whiskey writer, Michael Jackson. Lucy is also an instructor at the Siebel Institute on Beer & Food.

In addition to her writings, Lucy is the organizer of the Great Lakes Water Conservation Conference for craft brewers and policy makers as well as a speaker on sustainability topics in brewing. Lucy is a graduate of the Siebel Institute’s Sensory Evaluation course, and trained in baking and pastry at the Cooking and Hospitality Institute of Chicago. She also graduated from Hamilton University with a Bachelors degree in English Literature.

Why Lucy is a Rockstar: Not only is Lucy a pioneer in the world of food & beer, but I also consider her to be a beloved mentor, trusted friend and respected colleague. Ever since I met her (roughly 4 years ago), Lucy has taken me under her wing and has been one of my greatest supporters. She is one of the most intelligent, passionate and kindest people I have ever met. I have learned so much and have so much more to learn from Lucy.

Follow Lucy on Twitter: @lucybeercook & @GLWater

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Photo: Facebook

4. Wendy Littlefield

Co-Founder, Vanberg & DeWulf

Biographical Snapshot: Founded in 1982 by Wendy Littlefield and her husband Don, Vanberg & DeWulf pioneered the importation of artisan ales from Belgium. From 1997 to 2003, Wendy and her husband Don co-founded and ran Brewery Ommegang, the first brewery to produce cork-finished, bottle conditioned Belgian style beers in America. Wendy was the first American woman inducted into the Belgian Brewers Guild in its more than 500 year history.

Wendy is also the founder of Pi Group, a marketing consulting firm with special interest in women’s issues, girls’ education, widening participation for minorities, sustainable dining on campus – and how non-profits can use social networking to advance their causes. She graduated magna cum laude from Yale University with a Bachelors degree in Architectural History.

Why Wendy is a Rockstar: As fate would have it, I met Wendy the very same day I met Lucy (above) — a pinnacle moment in my life as a female beer blogger and aspiring beer professional. Wendy’s resume is quite possibly the most impressive of all the women in the craft beer industry. If anyone should be deemed the first woman pioneer of craft beer in the U.S., Wendy gets my vote. I’m proud to call her a friend and mentor. I look forward to the day when I can join in on one her adventures in Belgium.

Follow Wendy on Twitter: @belgianexpert

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Photo: Discovery.com

5. Mariah Calagione

Vice President/ Marketing, Dogfish Head Brewery

Biographical Snapshot: Considered the right-side of the brain inside the workings of Dogfish Head, Mariah is not just Sam’s wife, but an integral part of the Dogfish Head team. After supporting her husband with an actual paycheck for the first few years, Mariah joined the Dogfish Head team full-time in 1997. As Vice President, Mariah works with the marketing, web, merchandise, tour and community teams. She also oversees all the social media marketing done by Dogfish.

Prior to and during the beginning of Dogfish Head’s development, she was Director at WBOC-TV, a CBS affiliate based in Maryland. Mariah graduated with a Bachelors in Public Policy from Brown University.

Why Mariah is a Rockstar: Mariah is living proof that behind every great man is an even greater woman (no offense Sam). In my eyes, Mariah is the glue that holds Dogfish Head’s core together. She is one of the brilliant minds behind Dogfish Head’s creative and innovative marketing. Under Mariah’s leadership, Dogfish Head has emerged as one of the, if not the, most influential craft beer brands on social media. She is also one of the biggest supporters of beer bloggers, and I am honored to call her a friend!

Follow Mariah on Twitter: @dogfishbeer

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Photo: Entrepreneur Magazine

6. Kim Jordan

CEO & President, New Belgium Brewing

Biographical Snapshot: As CEO and President of New Belgium Brewing, Kim is active in day-to-day sales, Branding, and Organizational Development aspects of the business with a huge focus on mid-range and long-range strategical development. She cultivated her passion for social work, the environment and community to develop one of the fastest growing craft breweries in the U.S. Under her leadership, New Belgium boasts a healthy internal culture with progressive policies such as employee-ownership, open book management and philanthropic giving. She negotiated New Belgium’s transition to wind powered electricity through an employee vote and as over seen the implementation of Colorado’s largest private solar array at the Fort Collins facility.

In her twenty years as an entrepreneur, Kim has spoken to thousands of people in the business, nonprofit and academic worlds about how to create a vibrant and rewarding work culture that enhances the bottom line. Kim graduated from Colorado State University with a Master’s Degree in Social Work. Her early work included being an advocate for women’s rights and family health at Project Self Sufficiency.

Why Kim is a Rockstar: Kim is one of the most powerful women in craft beer. As the third largest craft brewery in the U.S., New Belgium changing the way craft beer is perceived and consumed in the marketplace. Kim is also driving major change in policy and brewing operations across the world. But don’t let her success and notoriety intimidate, Kim is an extremely down to earth, very approachable woman.

Follow New Belgium on Twitter: @newbelgium

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Photo: Facebook

7. Lisa Morrison

Author, Craft Beers of the Pacific Northwest

Biographical Snapshot: Known amongst the craft beer community as The Beer Goddess, Lisa is a Portland-based freelance beer writer, published author, beer instructor, beer judge and general crusader for the craft beer movement. Her freelance writing work includes: the Brewers Association’s New Brewer, Celebrator Beer News, Northwest Brewing News and more. Lisa is also the host of Beer O’Clock, a radio program on Newsradio 101 FM KXL connecting beer lovers from around the world to the best in great beer through exclusive interviews, brews news, event listings, and tasting notes, etc.

Lisa is also the author of Craft Beers of the Pacific Northwest, the first book in more than a decade that brings beer lovers the very best insider information on the best places to source Northwest beer. Lisa graduated Colorado State University with a degree in Technical Journalism.

Why Lisa is a Rockstar: As one of the first modern-day female beer writers, Lisa has helped to forge the path for beer writer a bloggers, both male and female alike. She is a staple and a figure in her local Portland beer scene, actively supporting her local watering holes, breweries, fellow beer writers and bloggers. Lisa is one of the kindest women I have ever met, and I’m truly honored to call her a friend.

Follow Lisa on Twitter: @TheBeerGoddess

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Photo: Jon Weber, BeerObsessed.com

8. Nicole Erny

Exam Manager, Cicerone Certification Program

Biographical Snapshot: By far the youngest on this list, Nicole Erny was recently crowned the first woman Master Cicerone, and is one of four people in the world to claim the title. Her main responsibilities at the Cicerone Certification Program include planning and managing all aspects of the Certified Cicerone Exam; leading trainings for distributors, brewery sales teams, and other groups of beer industry professionals; Administering the Cicerone Exam at various locations throughout the US and beyond.

As a native Northern Californian with a special focus on Belgian beer, Nicole has created fantastic beer menus and formulated pairings that have captured the interest of beer drinkers from novice to expert. She has a Bachelor’s Degree,Interdisciplinary Humanities with emphasis in Media Studies from New College of California.

Why Nicole is a Rockstar: As someone who is lucky enough to live in Nicole’s neck of the world, I can attest to her super-human tasting powers and ridiculously vast knowledge of beer. When I first met Nicole, as she was tending bar at The Trapist in Oakalnd, I knew right away that she was destined for great things in beer. I’ve had the honor of taking the Certified Cicerone Exam under her management, and have experienced her training first hand. She is one of the most energetic women in the industry, and I’m really excited to see what she accomplishes in the coming years!!

Follow Nicole on Twitter: @Beer_Muse

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Photo: Melissa Cole

9. Melissa Cole

Author, Let Me Tell You About Beer

Biographical Snapshot: Melissa is an expert beer writer, beer event organizer, bar staff training and corporate events. Melissa Cole is also the founder and author of the popular UK beer blog, Taking the Beard Out of Beer. Melissa has been invited to judge at beer competitions from London to Italy and Amsterdam to America, having built a reputation as having a fine palate and fun approach to all things brewed. She is lead partner in London’s only dedicated beer tasting business, lovebeer@borough in Borough Market.

Melissa recently published her début book on beer, Let Me Tell You About Beer. She is also London’s leading exponent of corporate tastings and beer experiences, with everything from 10 cover high-end beer matched dinners for senior executives of blue chip companies to themed canape receptions for 300 delegates under her belt. Melissa was also named one of the Most Powerful Women in the Drinks Industry by Channel4 Food.

Why Melissa is a Rockstar: The percentage of women beer drinkers in the UK is pathetically low. So much so, that mega-corporations have targeted the alcohol loving women of the UK with horrible marketing gimmicks like clear beer. Through her writing, speaking engagements, and event planning, Melissa has made it her mission to educate women in the UK about craft beer. She is a friend that I frequently enjoy standing next to on a virtual soap box, using our blogs and Twitter voices to inspire change in the beer community.

Follow Melissa on Twitter: @MelissaCole

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Photo: ryan tillotson

10. Gwen Conley

Quality Assurance Manager, Lost Abbey

Biographical Snapshot: Gwen got her start in the beer biz as microbiologist for Coors in Golden, Colorado. She left Coors to work for the Ball Corporation, where she went through their sensory training program and became an expert on how colors, aromas, and flavors work together to create sensory experiences. After that, Gwen took her experience to Flying Dog, where she managed their QA efforts and conducted educational programs in beer and food pairings.

Gwen is currently manages the brewing and production processes at Lost Abbey where she is “putting all that fancy science equipment in the lab to work”. She also oversees Lost Abbey’s sensory sessions and assists in production of its much sought after barrel blends. Gwen is an instructor at the American Brewers Guild, instructing aspiring brewers on the subjects of Quality and Microbiology. She graduated the University of Colorado with a Bachelor’s Degree in Biology.

Why Gwen is a Rockstar: Picture the phrase: Kicking ass and taking names — that is Gwen. Gwen is quite possibly the most badass woman in the craft beer world. Although extremely fun and sociable, Gwen is one tough and serious chick when it comes to the quality of beer. Her lab work is changing the landscape of beer, one microorganism at a time. But don’t let her geeky science background fool you, Gwen definitely knows how to have a good time

Follow Gwen on Twitter: @sensorygoddess

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 Cheers!!!

The first tasting in the series is scheduled for Tuesday, December 20 from 7 to 8 p.m. EST. In honor of the holiday season, winter ales have been chosen as the theme. All it takes to participate is a Twitter account and a seasonal winter beer in hand. To join the conversation, participants merely need to attach the hashtag #WFMBeer to all of tweets during the event.

“Whole Foods Market is one of the best brands on Twitter, and they do an amazing job connecting with and engaging their audience. Every week, they host really fun discussions about food and wine with their followers,” said Ashley Routson, beer expert and founder of DrinkWithTheWench.com. “For selfish reasons, I felt that craft beer deserved to be thrown into the mix.”
Whole Foods Market and The Beer Wench are joining forces with four craft breweries across the country, all with delicious holiday or winter beers available at various Whole Foods Market stores. Every fifteen minutes, the focus will shift to a different featured brewery as brewmasters actively answer questions and share stories about the beers and the breweries.

“Whole Foods Market’s store beer buyers are some of the most passionate people in our company, and our shoppers tend to seek us out for our adventurous selection of local and craft brews,” said Michael Bepko, Global Online Community Manager at Whole Foods Market. “Taking our experts and knowledge online with The Beer Wench to connect to some new beer connoisseurs is a natural extension of the community we work hard to create in our stores.”

The December 20 virtual craft beer Twitter Tasting schedule is as follows:

7pm EST: New Belgium (@newbelgium) Snow Day
7:15 EST: Deschutes (@DeschutesBeer) Jubelale
7:30 EST: Bison Brewing (@bisonbrew) Gingerbread Ale
7:45 EST: Dogfish Head (@dogfishbeer) Chicory Stout
8pm EST: After party (free for all!!)
Participants are encouraged to tweet along while enjoying one of the craft beers listed above. If unavailable, they can simply choose another favorite holiday or winter craft beer. Suggestions from The Beer Wench, most of which can be found at a local Whole Foods Market, include:

21st Amendment (@21stAmendment) Fireside Chat
Anderson Valley (@avbc) Winter Solstice Ale
Great Divide (@greatdividebrew) Hibernation Ale
Great Lakes (@GLBC_Cleveland) Christmas Ale
Karl Strauss (@Karl_Strauss) Dos Turtles
Ninkasi (@Ninkasi) Sleighr
Odell Brewing (@OdellBrewing) Isolation Ale
Sierra Nevada (@SierraNevada) Celebration Ale
Sweet Water (@sweetwaterbrew) Festive
Weyerbacher (@Weyerbacher) Winter Ale

For more information on the virtual tasting and the beers, check out the official EventBrite page: http://wfmwinterbeer.eventbrite.com/

# # #

About The Beer Wench


Known amongst the craft beer community as The Beer Wench, Ashley Routson is a self-proclaimed craft beer evangelist and social media maven on a mission to advance the craft beer industry through education, inspiration and advocacy. Ashley currently is the “Director of Awesomeness” at Bison Brewing in Berkeley, CA — where her responsibilities include everything from brewing to marketing, sales, PR, and being an all around ninja. Ashley is also the founder of DrinkWithTheWench.com and BeerMixology.com.

About Whole Foods Market® 


Founded in 1980 in Austin, Texas, Whole Foods Market (wholefoodsmarket.com, NASDAQ: WFM), is the leading natural and organic food retailer. As America’s first national certified organic grocer, Whole Foods Market was named “America’s Healthiest Grocery Store” by Health magazine. The company’s motto, “Whole Foods, Whole People, Whole Planet”™ captures its mission to ensure customer satisfaction and health, Team Member excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to the company’s more than 64,000 Team Members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 14 consecutive years. In fiscal year 2011, the company had sales of more than $10 billion and currently has more than 315 stores in the United States, Canada and the United Kingdom.

ENJOY!

The greatest part about cooking is that there is no science to making food taste good.

As long as you have quality ingredients and treat them with the respect they deserve – the end result is almost always pleasant. BUT then again, I take for granted the fact that I am very knowledgeable about food, ingredients, herbs, classic pairings and culinary techniques. Despite that, though, I still believe that anyone can be a wizard in the kitchen.

So on to my recipe, eh? Oh but wait. I need a disclaimer.

WARNING: This is not your mother’s shrimp scampi. In fact, it is probably unlike any shrimp scampi you have ever had in your life. Many chefs will probably “spit in my general direction” (note: Monty Python reference). This recipe is not for the faint of heart … or the faint of palate. No sir. The Wench’s Drunken Shrimp Scampi is for hopheads … and those who do not like hops should stay far, far away. The recipe is bold, bitter and insulting … yet adventurous and deliciously satisfying.

Have no fear, if you are not a hophead this recipe is PERFECT with Belgian wit beers or even a Bavarian Pils.

THE WENCH’S DRUNKEN SHRIMP SCAMPI
Featuring Dogfish Head 60 min IPA

INGREDIENTS

• 1 lb. large fresh shrimp – whatever kind you want – shelled, gutted & deveined
• 1/2 stick of unsalted BUTTER (real butter you sissies)
• 1/4 c. Extra Virgin Olive Oil
• 4 cloves garlic – minced, sliced, or chopped to preference
• 1/4 yellow onion – diced
• 3 (firm) Roma tomatoes
• Juice of one lemon
• Flat leaf parsley – finely chopped
• 2 12 oz. bottles of Dogfish Head 60 Minute IPA
• Salt and pepper to taste
• Crushed red pepper (if you are like me and need to kick EVERYTHING up a notch)
• A loaf of FRESH baked bread

INSTRUCTIONS

The first instruction is vital. It must be followed EXACTLY as written or the whole recipe is a big FAIL.

1. Open the first bottle of Dogfish Head 60 min IPA. Pour into a brandy snifer, tulip glass … oh hell … pour it into a freaking glass and take a big long sip. Ahhhh. Isn’t that nice? Thought so … but don’t get soft on me now. There is still work to do here.

1. Fill a super big pot – the bigger the better – with water. Salt the water. Put it on the stove and bring it to a boil. While you are waiting you can either:
   1. Shell, gutt and de-vein the shrimp
   2. Mince the garlic, chop the onion and dice the tomatoes
   3. Continue drinking the 60 Minute IPA as you watch family members and/or friends complete the previous tasks.
2. When the water reaches a boil – add the pasta. Cook until is is “al dente” – aka slightly undercooked, with a bit of a “bite.” Strain pasta at the point and set aside.

1. At the same time the pasta is cooking … Heat the EVOO in a large skillet heavy skillet over moderately high heat until hot but not smoking. Sauté the shrimp, until just cooked through. Takes approximately 2 minutes. This is a good time to open another beer. Once the shrimp is cooked (ie: turns PINK) … transfer those bad boys over to an adequate sized bowl with a slotted spoon (we want to retain as much oil as we can in the pan so a regular spoon esta no bueno)

1. Add the garlic to the oil remaining in skillet. Heat for a hot minute (i.e: just long enough to release some juices, yet not burn). Add the Dogfish Head 60 Minute IPA, salt, pepper, lemon juice and (optional, yet HIGHLY suggested) red pepper flakes. Cook over high heat, stirring occasionally until the mixture is reduced down to desired thickness. According to The Wench, this will take around 10ish minutes. Add butter to skillet, stirring until melted.THIS IS A CRUCIAL STEP. The fat in the butter helps to cut the intense flavor of the IPA. Stir in the shrimp. Remove skillet from heat.

Somewhere in this process, either you or your sous chef (aka – child, friend, random guy off the street) will have chopped the flat leaf parsely. This, my friend, is the opportune time to add the parsley to the garlic butter beer shrimp mixture. Toss the pasta into the skillet with all of the other ingredients and ….

VIOLA! There you have it … The Wench’s Drunken Shrimp Scampi. Don’t forget to slop it up with some fresh baked bread (garlic bread if you feel ambitious). And I would be utterly insulted if you did not pair this dish with a beer – preferablely the Dogfish Head 60 Minute IPA. But I would not be insulted if you paired it with and equally delicious IPA … or craft brew of some sort.

NOTE: If you do NOT like to drink IPAs, you will not like cooking with them either. This dish definitely has a BITE. I do not suggest using the DFH 60 minute IPA unless you love the flavor of the beer, otherwise the meal will be a disaster. Feel free to substitute the IPA with your favorite beer – I suggest a Hefeweizen or Belgian-style white ale.

Any questions? EMAIL me at – drinkwiththewench@gmail.com

Otherwise, enjoy! And, as always … CHEERS!

Dogfish Head recently released a very entertaining video on their website and YouTube channel called ‘Robot Brewery Tour’. In a tasteful yet snide way, this satirical video takes a jab at both the corporate beer industry and American dependence on technology. “There is no more analogue beer for the Digital Age, there’s only digital beer now for the Digital Age.”

Official Announcement From Dogfish Head:

‘Robot Brewery Tour,’ a short film starring Dogfish Head’s Sam Calagione and actor/musician Will Oldham premiered at the 2010 Off-Centered Film Fest at the Alamo Drafthouse in Austin, Texas on Saturday, April 17th.

This film stars the musician and actor Will Oldham as a reporter and brewery founder Sam Calagione as a robot. It’s a brewery tour film wrapped around a dystopian vision of a near future in which robots have taken over Dogfish Head and reduced our diverse and colorful American craft brewing landscape to a monochromatic world of a single commoditized generic beer. Scary stuff!

This story almost came to life here in the U.S. during the 1970s until small, independent craft breweries, like Dogfish Head and so many others, revitalized the domestic beer scene.

Will Oldham is a Kentucky-based singer, musician and actor who has performed under a few variations of the Palace name, including Palace Brothers, Palace Songs, Palace Music, and simply Palace. He is currently touring under the Bonnie Prince Billy moniker and has performed at Dogfish Head Brewings & Eats at least twice in the past decade – most recently in April of 2010 when ‘Robot Brewery Tour’ was shot on location at Dogfish’s Milton, Delaware brewery. Want to read more about Will? Check out this article from The New Yorker.

If you have 11 spare minutes on your hands today, check out the following (scary, yet humorous) video:

Robot Brewery Tour credits:

Mr. Robot – Sam Calagione
Jonathan Smart – Will Oldham
The Amazing & Talented Dogfish Coworkers – Themselves
Director – Ryan Collerd
Director of Photography – Gabe DeLoach
Sound – Kirsten Fuoti
Editors – Gabe DeLoach & Ryan Collerd
Animation – Scott Lunny
Special Effects – David Ariew

Check out the official press release:

International Man of Mystery Floris Delée Joins Dogfish Head Craft Brewery as Brewmaster

March 2, 2010

FOR IMMEDIATE RELEASE

Dogfish Head Craft Brewery is pleased to announce that Floris Delée is coming onboard as the Delaware brewery’s Brewmaster. Floris has worked in the brewing industry across the country and around the globe. “We are really proud to have Floris joining us as Brewmaster here at Dogfish Head,” explains Dogfish Head President Sam Calagione, “like a well-balanced beer, Floris brings the perfect blend of technical prowess and passion for creativity to our off-centered world.”

Floris Delée got his degree in Biochemical Engineering at the Karel de Grote-Hogeschool (University Charlemagne) in Antwerp, Belgium. He is a Brewmaster and biochemical engineer with a minor in waste water engineering.  Floris’ brewing career spans several continents. He started working for the Alken-Maes Breweries in Waarloos, Belgium where he wrote his thesis on the design and commissioning of the pilot brewing plant in 1993.

From there he went on to the New Belgium Brewing Company in Fort Collins, Colorado where he worked his way up from entry level engineer to technical director, leading the design and engineering departments.  Floris also went back to Europe to work for the Anton Steinecker Maschinenfabrik GmbH in Freising, Germany.

In 2002 Floris started his own engineering firm, Kathinka: Brewers, Process Engineers & Consultants, (http://www.kathinka.be/3_engels/kathinka.html) based on his unique international experience building and designing sustainable brewing and soft drinks operations. His primary goal with Kathinka was to pursue his never ending passion for innovative designs that form a solid balance between environmental, economic and social parameters. Kathinka clients in the United States include Boston Beer Company, Deschutes, New Glarus and Harpoon. Outside the U.S., Floris has worked with a diverse selection of breweries in the Caribbean and Central American (including Beliken Brewery in Belize, Banks in Barbados, Carib in Grenada and Trinidad, Cerveceria Baru in Panama, Banks in Georgetown, Guyana and Florida & Farm Ice in Costa Rica, the brewers of Imperial and Pilsen).

Through Kathinka, Floris has been working with Dogfish Head since January of 2009. He has spearheaded the installation of the brewery’s new 600-barrel outside fermentation cellar, the new Handtmann CIP system, and the Braumat process control system.  He has advised on numerous technical projects as well as on-going operations.  “Floris has earned the trust, confidence, and respect of our co-workers in his work here over the past year and that will go a long way in taking the reins of brewery operations,” explains Dogfish Head Chief of Operations Nick Benz. “The leadership, technical expertise, industry contacts, and creativity Floris brings to Dogfish will ensure we always have an offering of beers that pushes the envelope of what beer is and what it can be,” continues Benz, “we’re very excited he’s now part of our team.”

Despite believing he’d never return to working at a single brewery again, Floris was drawn to Dogfish, “taking on the Brewmaster role at Dogfish is intellectually intriguing because every aspect of brewing ‘off-centered ales for off-centered people’ is energizing and exciting,” explains Delée, “even for a Belgian there seems a never ending quest for innovation and experimenting at Dogfish, that is exciting, something I look forward to being part of.”

In addition to his passion for beer and brewing, Floris is currently studying for his certificate in winemaking at the University of California, Davis.

Floris and his wife Christine have four children.