April 7th-10th the Craft Brewer’s Conference was held here in Chicago. The city was abuzz with all things beer as various events, tastings, dinners, and releases took place. Intent on being apart of the action, I was able to get into the city on Thursday the 8th for a couple of the events.

The first one took place at Lush in West Town. A lovely venue with great décor, it offers an open bar where you can sample and purchase your selection of wines. Their staff was inviting, friendly, and knowledgeable (shout out to Rachel and Brent). On top of that they offer a large selection of wines and a modest array of beers as well.

While waiting for Sam Calagione (Founder & President of Dogfish Head) to arrive I struck up conversation with Brian, a fellow beer enthusiast, as we sampled generous portions of Chicory Stout, Aprihop, Red & White, and Burton Baton. Looking back on the night a take away for me was the community that surrounds the craft beer movement. It seems the enjoyment and passion for beer transcends the need for false pretences. People are free to be themselves and use beer as the relating point.

Sam nonchalantly walked in accompanied by his rep Donn (who handed out swag). I was shocked when he took the time to introduce himself to everyone there. Wearing a madras shirt and rolled up jeans you’d be hard pressed to find someone as down-to-earth and genuine as Sam Calagione. He made sure we had been getting a medley of samples and opened up a couple bottles of Fort, Olde School Barleywine, and Palo Santo Marron for us to try. With a sincere attitude he thanked us for supporting Dogfish Head and craft beer in general, before explaining to us a little about himself, his passion, and taking some questions. From his humble beginnings as a home brewer Sam communicated that Dogfish currently packages 70,000 cases of beer daily. As we sipped away he talked about the beer wars between craft breweries and big domestic conglomerates. Most giants lure small breweries into selling their name by promising a larger distribution platform, but eventually siphon them off. This is done for the sole purpose of securing market shares and I got a sense that this did not sit will with him.

Two interesting things Sam told us about where the Palo Marron vats and the history behind Red & White. Apparently, they blast the inside of the wood vats twice a year with ice pellets in order to get at new resins. At the rate they are going the vats will most likely have to be replaced in the near future and as you can imagine, they are rather expensive. Red & White was created out of an idea that Sam and the late Michael Jackson (the beer connoisseur) had while at an event in Seattle. They started mixing a Hefeweizen with a Pinor Noir until they felt confident they had found a good blend.

Being a man of action Sam tends to start projects and then deal with working through issues later. Such was the case when he started the brewery and found out the laws needed to be amended in Delaware-he lobbied and laws where passed. His favorite Dogfish beers are Palo Santo Marron, 60 Minute IPA, and Aprihop.

I left with a greater respect for Sam’s pioneering spirit and for Dogfish Head’s innovation and commitment to providing quality craft beer.

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