A large window between the restaurant bar and the small brewhouse was covered with newspaper. The restaurant was packed with craft-beer devotees, many of whom had traveled from out of state. Calagione at his pub, a few blocks from the beach. He was confident that his team would be able to process the 20 pounds of corn his recipe required in about an hour. Calagione hoped to make about 10 kegs of chicha, which would be available only in his Rehoboth Beach pub, Dogfish Head Brewings and Eats. (Its slogan: “Off-centered stuff for off-centered people.”) But since its brewery opened in 1995, Dogfish has made a name for itself with storied, unknown brews. That’s when the enzymes are doing their work of converting the starches in that purple corn.”ĭogfish’s best selling beer is 60-Minute IPA, an India pale ale. “You kind of chew it in your mouth with your saliva, then push with your tongue to the front of your teeth so that you make these small cakes out of it, then lay them on flat pans and let them sit for 12 hours in the sun or room temperature. “We’re going to have an archaeologist and historians and brewers sitting around and chewing 20 pounds of this purple Peruvian corn,” he said. Won’t it take an awful lot of people to create a commercial beer? “The fact is that this step happens before you brew the beer, so it’s completely sterile,” he continued. But another way there are natural enzymes in human saliva and by chewing on corn, whether they understood the science of it, ancient brewers through trial and error learned that the natural enzymes in saliva would convert the starch in corn into sugar, so it would ferment. Calagione said by phone from his headquarters in Rehoboth Beach. “You need to convert the starches in the corn into fermentable sugars,” the always entertaining Mr. He planned on making a batch of chicha, a traditional Latin American corn beer.Īnd in order to follow an authentic Peruvian method as closely as possible, the corn would be milled and moistened in the chicha maker’s mouth. There is Midas Touch, created from sediment found on drinking vessels in the tomb of King Midas in Turkey, and Chateau Jiahu, inspired by trace ingredients from a 9,000-year-old dig in China.īut his latest seemed extreme, even for an extreme brewer. SAM CALAGIONE, the founder of Dogfish Head Craft Brewed Ales, has a taste for exotic brews.
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