Mid Atlantic Brewing News August/September 2015 : Page 4

4 Mid-Atlantic Brewing News Bestiary continued from cover August/September 2015 no animal products in craft beer. That’s not necessarily the case now. In 2010, Boston beer Co. chairman Jim Koch teamed up with celebrity chef David Burke (known for appearances on Iron Chef America and Top Chef Masters) to brew a unique libation for Burke’s restaurants. The brew crew whipped up a recipe for a brown ale incorporating rosemary, molasses and 40 lb of beef hearts, grilled and sliced. “The beef hearts were added at the end of the boil, which imparted a savory and Celebrity chef David Burke (left) and Jim Koch (right), salty finish,” Koch says of this very limited-edition brew, dubbed chairman of Boston Beer Co., teamed up in 2010 to brew a brown ale with 40 pounds of grilled beef hearts. Burke in the Bottle Beef Heart PHOTO COURTESY OF BOSTON BEER CO. Ale. The beer prompted one repeated the recipe, serving it at the Great angry vegan to post a petition American Beer Festival. At the 2014 GABF, on change.org asking Boston Beer to “have Choc Lobster received a silver medal in the a heart, and take the cow hearts out of their Indigenous/Regional Beer category. beer.” (It got 804 supporters.) According Five to brewmaster years later, Tim Hawn, the Koch is still current version defending contains 25 lb the beer. “I of Maine lobster didn’t kill the plus “hundreds cows! They of pounds” of were already heads and shells. dead when “Since our boil we grilled is so efficient, all the hearts.” the ingredients Asked are added to the about his whirlpools to own eating prevent the loss preferences, The claws that refresh us: Dogfish Head Craft Brewery of those volatile he comments, owner Sam Calagione shows off some of the crustaceans components, “I prefer vegetarian, but that go into his Choc Lobster, a robust porter that also while providing enough time to I will eat most contains chocolate and basil. PHOTO COURTESY OF DOGFISH HEAD cook and sterilize anything. I’ve the ingredients.” never met a The live lobsters were “dispatched” prior beer I wouldn’t try and this recipe was pretty to immersion in the wort, he adds. After the exciting to brew, so I was eager to try it.” brew they were fished out and put on ice in preparation for a weekend feast. “I mean, who wants to wreck the lobster and make the Sam Calagione, president of Dogfish lobstermen cry in Maine?” laughs Hawn. Head Craft Brewery, will try almost any What do the lobsters contribute to the beer? ingredient—animal, vegetable or mineral. In “There is a subtle sweetness, some would say 2013 he released Saxony-Anhalt Ale, a spiced buttery, not in the diacetyl sort of way, from amber ale with hartshorn—powdered deer the lobster and a certain briny characteristic antler—added to the boil. Last winter, the that comes out with this unique combination of Dogfish brewpub in Rehoboth Beach made ingredients,” answers Hawn. headlines with a breakfast stout incorporating In early August, the brewery plans to 25 pounds of “super-lean” scrapple along release kegs of its Choc Lobster through World with applewood-smoked barley, coffee and of Beer locations in states where Dogfish beers milk sugar. (An encore was planned for this are sold. Allocation is tight—each site will summer.) only get a keg or two, says Dogfish Head’s More successful—so much so that Dogfish Justin Williams. The Dogfish Head Alehouses was brewing a 100-bbl batch at its production in the DC suburbs will also get an allotment. brewery in Milton—is Choc Lobster. A robust “We're going to recommend the WOBs use porter with cocoa powder, basil and live lobster bibs,” adds Williams. “They’re a fun lobsters added to the boil, Choc Lobster was bunch and I’m sure they’ll get a kick out of first brewed, in a tiny batch, for a beer dinner the idea, but I can’t guarantee it.” back in 2012.The next two years, Dogfish Sam’s Catch of the Day Corrections A photo caption in our June/July issue misspelled the name of Richard O’Keefe, president of the Peabody Heights Brewing Co. in Baltimore, Md. We apologize for the error. Also, in our April/May issue, in the article “A Fine Nip: Distilling Beer Into Schnapps,” we stated that Cooper Rivers Distillers was “possibly the first distillery ever to operate legally in the Garden State.” Reader Daniel Betz pointed out that Laird & Company in Scobeyville, NJ was awarded the country’s first commercial distilling license back in 1780 and makes applejack to this day. He also cited Jersey Artisan Distilling in Fairfield, which received its license in 2013 ahead of Cooper Rivers. We thank Mr. Betz for the information and give credit where credit is due.

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