DNA 2011 | Dogfish Head Craft Brewery
ABV: 5.4%
IBU: 20
Style: Pale Ale - American
Out of Production
Description: Frustrated by the global economic doldrums and political gridlock, Dogfish Head President & Founder Sam Calagione rallied the Delaware community to show what can happen when creative people pool their talents. Sam worked with the Delaware Economic Development Office and Department of Agriculture to assemble a team of entrepreneurs, farmers, educators, historians and public servants. Together, they not only made a Delaware-centric ale, but a bit of history, too. Abbott's Mill: For the first time in nearly 50 years, this 18th-century mill near Milford rattled to life to produce a consumable product. Manager Jason Beale and his team milled more than 400 pounds of barley for DNA. Fifer Orchards: Armed with petri dishes, technicians from Dogfish's quality control lab worked with fourth-generation farmer Bobby Fifer to capture wild yeast to ferment DNA. University of Delaware: Professor Thomas Evans and plant diagnostician Nancy Gregory helped Dogfish Head sequence the DNA of the yeasts, allowing us to choose the best strain to ferment and flavor the beer. Dogfish Head Purchasing Manager Chad Collier added hops from his homegrown batch, and Fifer provided fresh peaches and pears to help flavor the beer. In another first for the First State, Gov. Jack Markell declared the strain the Honorary State Yeast. Brewed and served at our Rehoboth Beach pub, DNA is Main Street in motion. It is lightly colored but highly complex and reflects the terroir from which it was made.
IBU: 20
Style: Pale Ale - American
Out of Production
Description: Frustrated by the global economic doldrums and political gridlock, Dogfish Head President & Founder Sam Calagione rallied the Delaware community to show what can happen when creative people pool their talents. Sam worked with the Delaware Economic Development Office and Department of Agriculture to assemble a team of entrepreneurs, farmers, educators, historians and public servants. Together, they not only made a Delaware-centric ale, but a bit of history, too. Abbott's Mill: For the first time in nearly 50 years, this 18th-century mill near Milford rattled to life to produce a consumable product. Manager Jason Beale and his team milled more than 400 pounds of barley for DNA. Fifer Orchards: Armed with petri dishes, technicians from Dogfish's quality control lab worked with fourth-generation farmer Bobby Fifer to capture wild yeast to ferment DNA. University of Delaware: Professor Thomas Evans and plant diagnostician Nancy Gregory helped Dogfish Head sequence the DNA of the yeasts, allowing us to choose the best strain to ferment and flavor the beer. Dogfish Head Purchasing Manager Chad Collier added hops from his homegrown batch, and Fifer provided fresh peaches and pears to help flavor the beer. In another first for the First State, Gov. Jack Markell declared the strain the Honorary State Yeast. Brewed and served at our Rehoboth Beach pub, DNA is Main Street in motion. It is lightly colored but highly complex and reflects the terroir from which it was made.
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