From Dogfish Head:
Dogfish Head raft Brewery, well-known for mining the culinary landscape for beer ingredients, is unveiling a line of foods inspired by its off-centered ales.
Dogfish has carefully selected like-minded food partners to join this journey. They include small, artisanal companies like Brooklyn Brine and larger companies like Sea Watch who share strong roots on the Delmarva Peninsula. The foods will be available at select retailers and at Dogfish Head’s new food truck – dubbed Bunyan’s Lunchbox – parked at its Milton, Del., brewery starting Friday, May 31.
Bunyan's Lunchbox, at Dogfish Head's Milton brewery, is open 5 days a week.
Beer Brats
With Hans All-Natural, Dogfish is producing a line of brats cooked with off-centered ingredients and infused with beers like Midas Touch, Chicory Stout and Raison D’Etre. The brats are the perfect culinary counterpoint to Dogfish Head’s off-centered ales.
The founder of Hans had a passion for exotic flavors, and he traveled the world to come up with unique brat recipes. Sound familiar? Here’s the lineup:
- Spicy Espresso Brats are made with espresso powder, minced habanero and cumin. A touch of Chicory Stout is a smooth, chocolatey foil to the mild heat.
- The Greek Feta Brat is made with feta cheese, mint, spinach, cumin, lemon and a dose of Midas Touch.
- The Heirloom Italian Brat is based on a recipe from Dogfish founder Sam Calagione’s family. Sam’s great-grandmother used pork, fennel and red pepper in her classic Italian brat. If it was good enough for her, it’s good enough for Dogfish. (Well, the Italian gets a helping of beer/wine/mead hybrid Midas Touch for good measure!)
- Bratwurst, the classic, is made with white pepper, coriander, mace (a cousin of nutmeg) and mustard. It wouldn’t be Dogfish without an off-centered twist, so the Bratwurst is dosed with Belgian dark ale Raison D’Etre.
Hans, a division of Coleman Natural, is committed to natural and organic animal-raising practices. The meat used to make Dogfish brats is raised with no antibiotics, hormones or preservatives. They’re super, they’re natural, they’re supernatural.
Hard-Tack Chowder
Thanks to the help of Delmarva neighbors Sea Watch International – a family-owned clam harvester based in Easton, Md. – Dogfish is deepening its connection to the sea with Dogfish Head Hard-Tack Chowder.
The chowder, infused with 60 Minute IPA, is brought to life with 8 ounces of half-and-half and 3 ounces of Palo Santo Marron and pairs best with a dark, roasty ale. Think Indian Brown.
Based on a recipe from Herman Melville’s classic American novel “Moby Dick,” the chowder is “made of small juicy clams, scarcely bigger than hazelnuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.” Ishmael would be proud.
The Hop-Pickle
Distribution of the Hop-Pickle, a first-of-its-kind culinary leap of taste, is expanding to cover most of the United States. The all-natural, medium-spicy Hop-Pickle is made with Dogfish Head 60 Minute IPA, caramelized onions and Cascade hops and is packaged by hand in Brooklyn Brine’s small artisanal kitchen.
Availability
Dogfish Head’s beer-centric brats and chowder will be distributed at select retailers between New York City and Northern Virginia, and the Hop-Pickle will be available nationwide.
At Dogfish Head’s Milton, Del., brewery, a menu of prepared items will be available 11-6:30 p.m. Tuesday through Saturday from Bunyan’s Lunchbox. In the coming weeks, all food products will be available to-go from both the brewery and nearby brewpub, Dogfish Head Brewings & Eats in Rehoboth Beach, Del. Chowder and pickles also will be available at dogfish.com.
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