Dogfish Head Release Schedule for 2010

New for 2010?
My Antonia (the collaboration beer we did with Birra del Borgo in Rome) will be brewed in Milton and released from here for the U.S. Market. Direct link: http://www.dogfish.com/brews-spirits/the-brews/collaborations/my-antonia.htm

Squall IPA distribution will be expanded.

We also have Namaste coming out this summer which will primarily be draft sold at our brewpub, with a small bottling run available from the Milton brewery. (we brewed this last year as a Brewpub Exclusive beer: http://www.dogfish.com/brews-spirits/the-brews/namaste.htm

We will be bottling the ‘Wrath of Pecan’ beer we brewed with the Alstrom Brothers of Beer Advocate for the Extreme Beer Fest. The bottles will be available at the brewery during our Weekend Of Compelling Ales & Whatnot on March 12/13 (details coming soon!)

Plus … we have a few more projects up our sleeves – details will be Posted, Tweeted and Facebook’ed as they are finalized! Stay tuned at thefullpint.com for in depth details!

As well as some familiar faces…

Aprihop – An India Pale Ale brewed with real apricots.
Spring (March/April)

Festina Peche – Malt Beverage brewed with peach concentrate.
Summer (June July)

Punkin’ – Punkin’ Ale is a full-bodied, spiced brown ale brewed with baked pumpkins, cinnamon, nutmeg, and brown sugar.
Autumn (September/October)

Chicory Stout – Chicory Stout is a rich, dark beer made with a touch of roasted chicory, organic Mexican coffee, St. John’s Wort, and licorice root. It is brewed with roast barley, crystal malt and oats and hopped just right with Glacier hops.
Winter (December)

Occasional Availability Releases

120 Minute IPA – By far the biggest I.P.A. ever brewed! At 20% abv and 120 ibus you can see why we call this beer THE HOLY GRAIL for hopheads!
January, May, and September

Burton Baton – A blend of oak-aged English strong ale and our 90 Minute I.P.A.. Citrus notes from Northwestern hops meld with vanilla notes from the oak.
March, July, and November

Red & White – A big, belgian-style Wit brewed with coriander and orange peel and fermented with Pinot Noir juice.
February

Black & Blue – A belgian-style Strong ale fermented with blackberries and blueberries.
April

SahTea – A wonderful traditional ale made with Chai Tea.
May

Immort – Brewed with peat-smoked barley, this strong ale is brewed with organic juniper berries, vanilla & maple syrup. It’s aged on oak and fermented with a blend of English & Belgian yeasts.
May

Chateau Jiahu – Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers.
July

Theobrama – 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).
August

Pangea – Brewed with ingredients from every continet (crystallized ginger from Australia, water from Antarctica, basmati rice from Asia, etc…), this is slightly spicy ale, with a mouthful of rich flavors.
October

Olde School Barleywine – Bold, yet smooth! Fermented with dates and figs, this bone-crusher has a completely unique flavor.
November

World Wide Stout – Dark, rich, roasty and complex, World Wide Stout has more in common with a fine port than a can of cheap, mass-marketed beer. Brewed with a ridiculous amount of barley.
December

Fort – A strong ale brewed with a ridiculous amount of pureed raspberries (over a ton of em!).
December