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Dogfish Head's Sam Calagione spits in your beer
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Dogfish Head's Sam Calagione spits in your beer
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| Ryan Collerd for the New York Times |
| Sam Calagione and two professors chew corn to make a beer. |
But only in the name of historical accuracy.
The New York Times features the irrepressible owner of Dogfish Head Craft Brewed Ales today, who is now brewing a traditional Peruvian corn beer, chicha. Purple Peruvian corn is milled in the brewer's mouth and spit out before being brewed.
�You need to convert the starches in the corn into fermentable sugars,� the always entertaining Mr. Calagione said by phone from his headquarters in Rehoboth Beach. �One way is through the malting process. But another way � there are natural enzymes in human saliva and by chewing on corn, whether they understood the science of it, ancient brewers through trial and error learned that the natural enzymes in saliva would convert the starch in corn into sugar, so it would ferment. It may sound a little unsavory. ...�
A little?
�The fact is that this step happens before you brew the beer, so it�s completely sterile,� he continued. �It�s boiled for over an hour.�
Dogfish is producing only 10 kegs of the chicha, to be poured exclusively at the Dogfish Head Brewings and Eats brewpub in Rehoboth Beach. Read all about it here.
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