Dogfish Head “Ancient Ales” Bite Nite + Tap Takeover At Ermanos

Dogfish Bite Nite + Tap Takeover
Sept. 24, 2015
220 N Fourth Avenue
More info.

Beer has been around for a long time. A really, really long time.

Mentions of brewing processes and tavern keepers are included on tablets from Egypt, Syria and Babylonia dated as far back as 2500 B.C., and chemical tracing has found evidence of fermented beverages being produced in China as far back as 9000 B.C.

In 1999, Dogfish Head, a notoriously unconventional brewery, decided it was time to “uncover the traditions of ancient brewers” and started working with Dr. Patrick McGovern, a global expert in ancient beverages.

With his help, they analyzed ancient historical artifacts to discover what ingredients these revolutionary brewers were using and how exactly they created their version of what we know today as beer. The recipes were unearthed from sources such as a Turkish tomb believed to have belonged to King Midas, 3,400-year-old pottery fragments found in Honduras, Egyptian hieroglyphics, a 3,500-year-old Danish drinking vessel found in the tomb of a “leather-clad woman” and a 9,000-year-old tomb in China.

Now the Ancient Ales line is available for us modern-day commoners to try for ourselves, and Ermanos has made it easy with a Dogfish Head Bite Nite and Tap Takeover on September 24.

The Ermanos crew has spent weeks crafting a small menu to pair specifically with four of the Ancient Ales, with unique tastings like a butternut squash foam and saffron lemon gellie, while the bar will offer an additional trio of Dogfish’s popular seasonal brews.

Seats are $20 per person.

Dogfish Head Flight Bite Menu

  • Jam and Toast
    • Paired with Birra Etrusca Bronze
  • Saffron Lemon Gellie
    • Paired with Midas Touch
  • Sake, Yellowtail, and Orange
    • Paired with Chateau Jiahu
  • Butternut Squash Espuma, Parmesan Cheese
    • Paired with Kvasir

Dogfish Head Featured Beers

  • Midas Touch – Inspired by a fermentation in Phrygia 750 B.C. with honey, Muscat grapes and saffron
  • Chateau Jiahu – Influenced by a neolithic recipe, a 9000-year-old alcoholic beverage, fermented with orange blossom honey, hawthorn fruit, Muscat grape juice and sake yeast
  • Birra Etrusca Bronze – Based on a Tuscan recipe from 800 B.C. fermented in bronze with Myrrh resin, Italian Chestnut honey, whole pomegranates, and hazelnut flour
  • Kvasir – Made from pollen evidence taken from a Danish drinking vessel made of birch bark found in the tomb of a leather-clad women in 1500 B.C. Contains wheat, lingonberries, cranberries, myrica gale, yarrow, honey, birch syrup and Sake yeast
  • Noble Rot – Brew fermented with Viognier grapes with botrytis. The “rot” infects the grapes and magnifies the complexity. Spicy white wine body and dry-tart finish.
  • Punkin – A full-bodied brown ale with smooth hints of pumpkin and brown sugar
  • 60 Minute – IPA Randalized with mango and pineapple

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Theresa is a copywriter, food explorer and pursuer of all things creative. Find her at