Dogfish Head Chicory Stout-

Another annual project is nearly complete! I'm sitting - yes, actually sitting - writing this long awaited (that is according to my office manager, Robbin) newsletter. I'm roasting the last 260 pounds of Fair Trade, Organic, Smithsonian Certified bird friendly, dark Mexican coffee here at the coffee shop in Lewes. Sam Calgione and his team of Brew Masters use this coffee alone, roasted exclusively by me, for Dogfish Head Craft Brewery's Chicory Stout. I have to roast over 1600 pounds of green, raw beans to yield the roasted amount they need.

One of their first yummy concoctions, Dogfish's seasonal dark stout is a combination of fabulousness that evolved when Sam began adding non-traditional brewing ingredients into his beer. Very creative and lucky for all those who love their coffee and love their beer! I love it and I'm proud to be a part of its production.  

So I'm sending out a sincere thank you to Sam for another opportunity to provide an ingredient. Thanks to Chad, the Purchasing Manager, for communicating so well with me during the last 6 weeks, and for saying that our "Wild Delaware coffee is flat out bangin'!"

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