Would You Drink a Beer Made from Pork Scraps?
In the mid-Atlantic region of this great country, there's a popular food called "scrapple."
It's basically leftover pork bits mixed with cornmeal and spices and fried up in a pan, and if that strikes you as good eatin', the master brewers at Dogfish Head have just the thing to wash it down.
It's called Beer for Breakfast, and it'll be on tap for two magnificent hours, from 5 to 7 p.m., on Dec. 5 at the Dogfish Head Brewings & Eats in Rehoboth Beach, Del. This limited-edition brew is made from 25 pounds of actual super-lean scrapple—Rapa Scrapple's famous recipe, to be exact—and that's not all. It also contains applewood-smoked barley from Delaware and maple syrup extracted from trees at the Northfield Mount Hermon School in Western Mass.
Why Northfield? That's where Dogfish Head founder Sam Calagione met his wife. The sweetness doesn't stop there. The beer is also flavored by coffee from the Bean Factory in St. Paul, Minnesota, and that's a nod to the Replacements, one of Calagione's favorite bands. Beer for Breakfast is actually named for one of their songs, and profits from the tasting benefit Songs for Slim, a charity raising money for former 'Mats guitarist Slim Dunlap, who suffered a stroke two years ago.
"I thought it would be a great time to flex our creative muscles and try to brew a beer that has the most diverse group of ingredients referencing the meal and its name," said Calagione, who got into the breakfast-themed-beer thing years ago, launching Chicory Stout as one of Dogfish's first brews. "It’s sort of an ‘everything-but-the-breakfast-nook’ stout."