The tour started with some history of the company including some of the actual equpment that Sam used in the earlier days of the company.  Followed by a visit to the mash room and an education about how beer is made (I totally knew all the answers… ).  Then off to the aging tanks.  Shown above is the tour guide resting his hand on the tank they age the Palo Santo Marron.  The other tank to the left is an oak where I believe they age the 120 Minute IPA.  I found out too that this year the 120 has a slightly different recipe than last years.  Previously they didn’t age in oak as they do now too.

I’ve been a big fan of Dogfish for quite some time (such as my Chicory Stout and Chocolate Bread Pairing seen here).  They have an Ale House in Maryland right near where I travel often for work – and I visit frequently… twice this week in fact!  (though I found out on my tour that the alehouses aren’t actually owned by Dogfish but the name is licenesed out… whatever – it’s still really really really really good!)

If you haven’t tried any of the Dogfish Brews for yourself – I suggest you go out and get yourself a 4 or 6 pack, or one of their speciality bottles tonight.

Oh, and if you really want a treat – try this: Get a 4 pack of the 120.  Chill 2 of them and enjoy now.  Put the other two in the back of a relatively cool closet (like if your closet is air conditioned with your house) or down in your basement.  Wait one year (or more!) before enjoying.  Trust me – I did that with some last year and the two I drank this spring were out of this world.  It was really amazing the difference that it made!!!!  And haven’t you always wanted to be able to say “I’ve been saving this bottle for a very special occasion” and actually mean it!!?!?!?!