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Lewes, Delaware
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June 9, 1995     Cape Gazette
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June 9, 1995

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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 INCOME TAXES Advice Planning TaxProblems 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. THE RIGHT PEOPLE TO FIND YOU THE RIGHT HOME. GOOD LOCATION REHOBOTH BEACH COTTAGE THE CREST Sandy Brae custom built 3 BR, 2 BA ranch with screened porch and 1 car garage. Brick and vinyl exterior with paneled interior. Asking $110,OO0. #290 3 BR, 1 BA downstairs and 1 BR, 1 BA upstairs. Excellent rental history. Both units year round. Screened porches on both levels. Second block from the beach. $242,000. #15 1 BR, 1 BA condo with great views of the ocean. On the top floor. Possible owner financing. Beautifully maintained and completely furnished. $139,000. #494