It is soon after dawn in the Dogfish Head brewpub in Rehoboth Beach, Delaware, where in actuality the aspiration for the early early morning would be to resurrect A egyptian ale whose recipe dates back many thousands of years.
With This Tale
Movie: Inside Dogfish Head Brewery
But will the za’atar—a potent Middle Eastern spice combination redolent of oregano—clobber the soft, flowery taste for the chamomile? And how about the dried doum-palm good fresh fruit, that has been downering off a worrisome fungusy fragrance from the time it had been fallen in a brandy snifter of warm water and sampled as a tea?
“i would like Dr. Pat to test this, ” says Sam Calagione, Dogfish Head’s creator, frowning into their cup.