Dogfish Head Carnivore Beer Dinner

Dogfish Head Carnivore Beer Dinner

First Beer: Black & Blue is a Belgian-style golden ale fermented with black raspberries and blueberries. Because Black & Blue is dosed with real berries — rather than artificial flavoring — the fruit comes through in the flavor, not just the aroma.
The pureed berries are added as the beer leaves the brewhouse. In fermentation, the yeast — the same one we use in Red & White and Pangaea — feeds on sugars from the barley and the berries, giving Black & Blue a unique complexity.
First Course: Blueberry chipotle BBQ hog wings

Second Beer: A cross between a Scotch Ale, an India Pale Ale and an American Brown, Indian Brown Ale is well-hopped and malty at the same time (It’s magical!).
The beer has characteristics of each style that inspired it: the color of an American Brown, the caramel notes of a Scotch Ale, and the hopping regimen of an India Pale Ale. We dry-hop the Indian Brown Ale in a similar fashion to our 60 Minute IPA and 90 Minute IPA. This beer is brewed with Aromatic barley and organic brown sugar.

Second Course: Sriracha smoked pork belly

Third Beer: Deepening the bond with Sierra Nevada Brewing Co., forged with the 2009 collaboration Life & Limb, Dogfish Head brewed 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.”
On the hot side, Rhizing Bines went through Dogfish’s signature continual-hopping process with floral and citrusy Bravo hops. On the cold side, it was 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 made a pit-stop in Delaware for dry-hopping duty before it headed 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.
Third Course: “The Fireball”-Ghost chile spiced meatball stuffed with cheese and spinach topped with Arrabiata sauce

Fourth Beer: Brewed with a ridiculous amount of barley, World Wide Stout is dark, roasty and complex. This Ageable Ale clocks in at 15-20% ABV and has a depth more in line with a fine port than with a can of cheap, mass-marketed beer.
Fourth Course: Coffee Crusted Beef Tenderloin

Fifth Beer: Theobroma is a celebration of chocolate, the food of the gods.
This Ancient Ale is based on chemical analysis of pottery fragments found in Honduras that revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions.
The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1,200 B.C. As per the analysis, Dogfish Head’s Theobroma (translated into “food of the gods”) is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies and annatto (fragrant tree seeds).
It’s light in color, not what you expect from your typical chocolate beer (not that you’d be surprised that we’d do something unexpected with this beer!).
Fifth Course: “Bacon Sundae”-Vanilla bean ice cream topped with hot fudge and candied bacon.