Our signature Caipirinha topped off with refreshing Guaraná.

Caipituba

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Toasted and Founders Solid Gold Premium Brewed with a slew of great Northwest hops.

Heat approximately 3.5 gallons (13 L) of brewing water to about 165°F (74°C) to target a mash temperature of 152°F (67°C).

Heat strike water

Add crushed grains to the strike water, stirring to avoid dough balls. Stabilize and hold the mash at 152°F (67°C) for 60 minutes to convert starches to sugars.

Mash in

After 60 minutes, raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Sparge the grains with enough water at about 170°F (77°C) to collect approximately 6.5 gallons (24.6 L) of pre-boil wort.

Sparge

Bring collected wort to a rolling boil and start a 60-minute timer.

Bring to a vigorous boil

At the start of the 60-minute boil, add Chinook (1.25 oz) and Centennial (0.75 oz). Boil for the full 60 minutes.

60-minute additions (bittering)

With 30 minutes remaining, add Cascade hops (0.75 oz). Also add Irish moss (1 tsp) if using, with 15 minutes left instead if preferred.

30-minute addition

With 15 minutes remaining, add Amarillo hops (0.75 oz). Add yeast nutrient now if using (1 tsp).

15-minute addition

With 5 minutes remaining, add Simcoe hops (1 oz) to boost late-hop flavor and aroma.

5-minute addition

At flameout, turn off heat and, if possible, whirlpool for 10–15 minutes while the wort cools to help hop utilization of the late additions and promote trub settling.

End of boil / whirlpool

Cool wort quickly to 68°F (20°C) using an immersion or plate chiller. Transfer wort to a sanitized fermenter, leaving behind the trub.

Cool wort

Top up with water to reach 5.25 gallons (19.9 L) final volume if necessary. Aerate or oxygenate the wort thoroughly to provide the yeast with adequate oxygen for a healthy fermentation.

Top up and oxygenate

Pitch the American ale yeast (rehydrate dry yeast if required) at 65–68°F (18–20°C). Seal fermenter with an airlock and ferment at 66–68°F (19–20°C).

Pitch yeast

Allow primary fermentation for 5–7 days or until vigorous fermentation subsides and specific gravity has dropped noticeably (typically to around 1.012–1.014 depending on attenuation).

Primary fermentation

After primary fermentation slows (usually day 4–7), add Columbus or Citra dry hops (2 oz) to the fermenter. Let sit for 3–5 days to extract bright hop aroma. Avoid extended contact beyond 7 days to minimize grassy flavors.

Dry hop

After dry hopping, cold crash the fermenter to near 35–40°F (2–4°C) for 24–48 hours to help settle hop particles and yeast.

Cold crash and clarify

Sanitize bottles/keg and siphoning equipment. If bottling, dissolve priming sugar (4 oz) in 2 cups of boiling water, cool, and add to bottling bucket.

Prepare for bottling/kegging

Rack beer off the sediment into the bottling bucket/keg, mix gently with priming solution (if bottling) to avoid oxygen pickup, and fill bottles or keg. For bottles, condition at room temperature (68–72°F / 20–22°C) for 10–14 days. For kegging, carbonate to ~2.5 volumes of CO2.

Transfer and carbonate

After carbonation, chill and serve. This beer is best enjoyed fresh and hop-forward; store bottles upright in a cool dark place and consume within a few months for optimal hop character.

Age and serve

Pale malt (2-row)

Vienna malt

Carapils / Dextrine malt

Light crystal malt (10–20L)

Chinook (60 min bittering)

Centennial (60 min bittering)

Cascade (30 min flavor/aroma)

Amarillo (15 min flavor/aroma)

Simcoe (5 min aroma / whirlpool)

Columbus or Citra (dry hop)

American ale yeast (e.g., Safale US-05 or Wyeast 1056)

Yeast nutrient (optional)

Irish moss (optional for clarity, 10–15 min)

Brewing water (adjusted to all-purpose profile)

Priming sugar (for bottling)

Campden tablet (optional, to dechlorinate)

DOGFISH HEAD 60 MINUTE

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make DOGFISH HEAD 60 MINUTE Recipe in just 12h . Toasted and Founders Solid Gold Premium Brewed with a slew of great Northwest hops.

Dogfish Head 60 Minute Recipe

Descriptors

Tasting Notes

Food Pairings

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