64 - CAPE GAZETTE, Friday, June 9 - June 15, 1995 =
Plans brewing for a Rehoboth Beach bl g' pub
Dogfish Head l}:rewings & Eats
gearing up to open this month
By Denise M. Marshall
Sam Calagione and John
Rishko hope to tap into a new
business venture in Rehoboth
Beach before the end of the
month.
The young entrepreneurs plan to
open Dogfish Head Brewings &
Eats, Sussex County's first brew
pub, as soon as they obtain ap-
provals from the Delaware Alco-
holic Beverage Control Commis-
sion (ABCC). On June 22, the
ABCC will consider their applica-
tions for a transfer of liquor li-
cense and a micro-brewery per-
mit.
"I just felt this would be an area
that a brew pub could thrive in,"
said Calagione, the 26-year-old
owner of Dogfish Head Brewings
& Eats.
A brew pub is an establishment
that brews beer on site for on-
premise consumption. It differs
from a micro-brewery, which
manufactures and distributes beer
in bottles and kegs.
To cut costs and extend the
shelf life of their products, larger
beer companies often add preserv-
atives and additives to their beers,
Calagione said. On the other hand,
micro-brewed beer contains just
four main ingredients. They are
water, yeast, barley and hops.
Sometimes fruit is added to mi-
cro-brewed beer.
Calagione said his brew pub
will offer three of its own beers.
Dogfish Head will always have its
own pale ale on tap, as well as a
seasonal beer such as blackberry
wheat and a dark beer such as
honey ale.
The brew pub will have 140
seats for dining patrons. The bar
and the outside deck, which will
have the capacity to seat 30 and 32
patrons respectively, have been
reduced in size.
"We've de-emphasized the bar
scene," Calagione said.
Instead, Calagione said he plans
to highlight the menu.
"We'll be grilling pizza,
seafood, burgers and steaks over
hickory wood," Calagione said.
According to chef Richard Per-
ry, the most expensive item on the
menu will be about $16. Daily
specials will be slightly higher.
The menu will feature gourmet
pizzas, grilled tuna, grilled
salmon, beer-marinated New
York strip steaks, ale-marinated
chicken breast with southwestern
spices and barbecued duck.
Salmon burgers and turkey burg-
ers will also be cooked over a
wood-burning grill.
Dogfish Head will offer three
vegetarian dishes, according to
Perry. In addition to a vegetable
appetizer and a veggie pizza, the
restaurant will have a vegetarian
entree that will change daily.
Appetizers on the menu will in-
clude grilled shrimp, a vegetable
appetizer, French fries and onion
rings.
Because Dogfish Head will use
wood to grill food, Calagione said
the brew pub will donate a nickel
per pint of its own pale ale sold to-
ward the preservation of Redden
State Forest north of Georgetown
along U.S. 113.
He projected that Dogfish Head
will pump about four kegs of its
own ale each day.
In an effort to be an environ-
mentally-friendly business, Cala-
gione said staff will separate and
recycle glass bottles.
In addition, the business is
steering away from using plastic
and paper products that are not re-
cyclable.
"It's actually a little more ex-
pensive for us to get the recy-
clable stuff," Calagione said.
Dogfish Head will be located at
320 Rehoboth Avenue, which for-
merly housed not-so-successful
tenants such as the Sand Bar, Do-
rian's, Kelly's and the Ruffled
Duck.
"We thought it really needed a
facelift," Calagione said.
Calagione and Rishko have
scrubbed the hard-wood floor and
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Planning
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ByAppo/nhnenf On/y
645-5558
Foraker & Company, P.A.
Independent Publlc Accountants
Denise Marshall photo
Dogfish Head Brewings & Eats, a new brew pub and restauran expects to open at 820 Re-
hoboth Avenue in late June. Chef Richard Perry (pictured far left) will grill pizza, seafood,
steaks, burgers and other entrees over hickory wood. The restaurant will be owned by Sam
Calag/one (pictured far right) and managed by John Rishko (pictured center).
completed extensive renovations
to the interior of the establish-
ment. They have also upgraded
the sound system and plan to offer
entertainment by regional and na-
tional folk artists on a weekly ba-
sis.
Prior t'o setting up Dogfish
Head, Calagione managed a
restaurant in New York City that
specialized in micro-brews.
In addition, he apprenticed at a
micro-brewery in Maine and
worked at the Front Page in Re-
hoboth Beach for a summer.
Originally from Massachusetts,
Calagione now resides in Bethany
Beach.
Rishko, a former bartender at
Arena's in Rehoboth Beach, will
manager the brew pub. He is 24
years old and resides in Rehoboth
Beach.
The micro-brewing process in-
volves a complex series of steps,
according to Calagione.
The first step in micro-brewing
beer is to mill the grains with a
hand mill.
To extract sugars and proteins
from the grains, they are then
transferred to a mash tun where
they steep like tea.
Next, the grains are boiled in a
kettle. Hops, a flowering plant
that counterbalances the sweet-
ness of malts, is then added.
The beer is cooled through a
heat exchanger and put into a fer-
menter. The yeast is then pitched.
After 10 to 12 days of fermenta-
tion, the beer is transferred to a
keg.
Stewart's Brewing Co. in Bear
and Brandywine Brewing Co. &
Restaurant in Greenville are also
scheduled to go before the ABCC
on June 22 to get final approval.
The Wilmington-based Rock-
ford Brewing Co., which began
brewing beer a few weeks ago,
was Delaware's first local brew-
ery in more than 40 years to open
for business.
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