Featured Brewery: Dogfish Head

Since 1995 Dogfish Head has remained an independent, family-controlled company. Founded by Sam and Mariah Calagione, Dogfish has been brewing, cooking, selling and talking everything beer for 25 years. Started in downtown Rehoboth, Delaware as a small commercial brewery, their production and distribution has grown and they have expanded the venture to include a larger brewery, spirit distillery, restaurants, food truck and inn. They have several locations along the Delaware Coast.

Brew of the Month: American Beauty Hazy Ripple
7% ABV, 35 IBU

An unfiltered IPA bursting with juicy, citrus notes. Lightly sweet with mild bitterness and tropical flavors.

Together with the Grateful Dead, Dogfish Head is proud to introduce their latest collaborative iteration – American Beauty Hazy Ripple IPA. American Beauty has been around for 6 years and this year’s release is a little different. Inspired by the Grateful Dead’s “American Beauty” album, American Beauty Hazy Ripple IPA is an unfiltered India Pale Ale brewed with spelt – an ancient heirloom grain that contributes a natural haze. It’s then dosed with a special yeast variety to accentuate hop aromatics.

The result is a psychedelic ale that’s bursting with notes of tropical fruit and juicy citrus, while the style callout lovingly references the fan-favorite track “Ripple.” The color is pale straw with a noticeable haze. Expect aromas of creamy orange, tropical citrus, mango, pineapple and lemon with flavors of tropical fruit, lemon, grainy sweetness and mild bitterness.

Food Pairings for Unfiltered IPA

Citrus Salad, Sharp Cheddar Cheese, Chicken, Shellfish, Coconut Rice

Sautéed Shrimp with Lime Pesto

2 dozen jumbo shrimp, peeled and deveined
4 limes
1 cup packed fresh basil leaves
3 tablespoons pine nuts or walnuts
2 large garlic cloves, smashed
1/4 cup parmesan cheese, grated
1/2 cup extra-virgin olive oil
3 tablespoons canola oil

Remove tails from shrimp and set aside. Zest one of the limes and save for garnish. In a blender or food processor, add the juice from 2 of the limes. Add the basil, nuts and garlic. Pulse to puree. Add the cheese and olive oil and process until blended. Transfer to a small bowl.

Heat a large skillet over high heat. Add the oil and the shrimp. Cut the remaining limes in half and add to the pan. Sauté for 1 to 2 minutes until tails begin to curl and shrimp starts to turn pink. Add the pesto and stir to coat. Continue to sauté until shrimp is cooked through. Remove from pan and serve on its own or over cooked rice or pasta. Garnish with lime zest. Use the cooked limes as garnish and squeeze over the top before serving.

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