Here’s a little insight from Sam Calagione as he is off to Rome to work on the Eataly-Rome Store…that’s Sam with Leo (Birra del Borgo) & Teo (La Baladin) next to the new building. Sam is also working with Dr Pat on a new ancient ale to be based on a grape & grain based 800BC Etruscan recipe. Details HERE form the DFH Blog….
I'm in Rome, Italy this week (but back by the end of the week for the Weekend of Compelling Ales & Whatnot!) with Dr. Pat and our Birreria Brothers partners.
Before heading over, Dr. Pat and I had a pre-flight dinner at the Philly airport. Dr. Pat is the molecular archeologist weve partnered with on some of our Anicent Ales. We are off to work with our pals Leo (of Birra del Borgo) and Teo (of Baladin brewery) to bring a 800 BC Etruscan recipe back to life.We know it had grapes and grains in it and we believe there were at least a couple other unique local ingredients as well.
Dr. Pat readies for travel at the airport.
Here's Dr. Pat marrying the two key ingredients before we even get on the plane.It's like that scene with Belushi in Animal House but a different kind of angel and devil on each shoulder.
Once in Rome, I had the chance to check out the new Eataly store under construction. Here I am with my brewing brethren Leo (Birra del Borgo) and Teo (La Baladin) next to the building. Safety first.
Making plans for the brewery at Eataly Rome.
Today we toured and tech-talked the Birreria floorspace which will be on the second floor of Eataly Rome. The brewery floorspace and tanks will be slightly larger than Eataly NYC with three 10 hectoliter unitanks.This Eataly store is breathtaking and I'm pretty sure it will be the largest retail store in the world. Itll be abutting the train station, so foodies and beer enthusiasts from as far away as Paris and London can make it from home, shop, back to home in less then a day (if they absolutely had to!).
Tonight we with have our beer dinner at Open Baladin and a pre-meeting to start digging deeper into technical decisions for tomorrow's test brew of the ancient Etruscan beer.
Ciao for now....
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We were all skeptical of El Diablo Verde. The buzz in the tasting room gave it away.
"A pepper beer? With cilantro?"
"Hmmm, I don't know."
But the skepticism faded with each sample handed out, and El Diablo Verde ended up with the highest score of 2011 in Dogfish's Small-Batch Brewing Program.
"It's fun to play around and try stuff out," says Lou Carrazzone, one of the brewers behind El Diablo Verde. "It's the Dogfish way, right?"
Small-Batch Brewing gives Dogfish co-workers a chance to step away from the day-to-day, and if they're not brewers, learn a little more about beer. Each team's 10-gallon batch ends up being judged at one of Dogfish's Friday beer:30 gatherings.
For El Diablo Verde, Lou and lead brewer Ryan Harvey started with an imperial IPA, then headed to the local supermarket to pick up some produce. They brewed teas with different herbs and infused 60 Minute IPA with peppers to test their ideas and settle on a recipe.
"We ended up adding a little bit of jalapeno in the last five minutes of the boil," says Ryan. "The majority of the jalapeno and the cilantro went in with the dry hops, post-fermentation."
Ryan and Lou's experimentation paid off. Brewmaster Tim Hawn is a fan.
"It's a really nice IPA with a jalapeno twist," he says. "The flavors are very identifiable. It got my highest score of all the small-batch beers."
One word kept showing up on the score sheets: balance.
"We've all had pepper beers that are too hot," says Ryan. "That wasn't the intention. The intention was to have more flavor and a little bit of heat. With the hops, it's a nice balance.
Besides winning a trip to New York, Lou and Ryan also got to brew a 10-barrel batch for Dogfish Head Brewing & Eats. El Diablo Verde goes on tap at noon Monday, March 5, and will be available until it's not.
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