Dogfish Head is prominently featured in the 11/24/08 Food Issue of The New Yorker in a fantastic (okay, maybe I'm a bit biased) article about craft beer. The article, "A Better Brew, The Rise Of Extreme Beer" was written by Burkhard Bilger. Bilger spent quite a bit of time with us (both here at the brewery and on the road) for the piece and we had a lot of fun working with him. In the article, Bilger chronicles our test batch of Sah-tea, goes with us on our 2008 trip to the Great American Beer Festival in Denver, Colorado, and examines the role of 'extreme beers' in the craft beer world.Click over to The New Yorker website to check out the article, click here.
Happy Reading... (and if you don't already, subscribe to The New Yorker!)
The New Yorker is an American magazine that publishes reportage, commentary, criticism, essays, fiction, satire, cartoons, and poetry. Starting as a weekly February 21, 1925, the magazine is now published 47 times per year, with five of these issues covering two-week spans. Although its reviews and events listings often focus on the cultural life of New York City, The New Yorker has a wide audience outside of New York. It is well known for its commentaries on popular culture and eccentric Americana; its attention to modern fiction by the inclusion of short stories and literary reviews; its rigorous fact checking and copyediting; its journalism on world politics and social issues; and its famous, single-panel cartoons sprinkled throughout each issue.
I Love THE NEW YORKER!! Cheers!
http://www.newyorker.com/reporting/2008/11/24/081124fa_fact_bilger
1 comment:
The depth and insight in many New Yorker articles is tremendous. This article is no exception. The extremes to which Sam Calagione goes in the cause of creating new and different craft beers are legendary. Apparently, the New Yorker author spent 9 months w/ the Dogfish crew. There was a great event last Weds (11/19) sponsored by The East Village Tavern in NYC, and Dogfish Head and BeerMenus.com. The food and beer pairings were awesome. And Elizabeth from Dogfish brought a small piece of the bullet-proof wood used to make the cask referred to in the article.
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