Coming Soon: A Scrapple-Flavored Breakfast Beer

The last time we checked in with Dogfish Head brewery and its founder Sam Calagione, they were making a space beer brewed with actual rocks from the actual moon, so I suppose this next bit of news could technically be seen as more grounded and reasonable, all things considered. I don’t know. Whatever, here goes: scrapple beer. They’re making a scrapple beer called “Beer for Breakfast.” I mean, there’s other stuff in it, too, but when you brew a breakfast-themed beer with 25 pounds of scrapple per batch, that’s the headline.

From the Dogfish Head website:

The nods to breakfast run deep in the upcoming “Beer for Breakfast”:

• Maple syrup harvested from the trees at Northfield Mount Hermon, the high school in western Massachusetts where Sam met his wife, Mariah.
• Barley smoked over applewood from Delaware’s Fifer Orchards, for that applewood, bacon-y aroma.
• Lactose, or milk sugar.
• For the quintessential Delaware touch, 25 pounds of a super-lean version of Rapa Scrapple’s famous recipe. Rapa, the world’s largest producer of scrapple, was started by brothers Ralph and Paul Adams in Bridgeville, Del., just down the road from Dogfish. (If you’re not from the mid-Atlantic, you might be scratching your head right about now and thinking, “What the heck is scrapple?” Well, scrapple is a patty made of pork scraps, cornmeal and spices, kind of like a cross between bacon, a sausage patty and a corn muffin. In other words, it’s incredible.)
• Last but not least, a special blend from The Bean Factory in St. Paul, Minn. The coffee, added cold press post-fermentation, is a nod to one of Sam’s all-time favorite bands, The Replacements, who hail from Minnesota and were a fixture on Sam’s radio every morning back in 1995 as he mashed in. The beer is also named for The Replacements anthem “Beer for Breakfast.”

As was the case with last year’s space beer, Beer for Breakfast will only be available on tap at Dogfish Head’s Rehoboth Beach brewpub, so if you’re itching to try a beer flavored with leftover pork scraps, better hightail it to Delaware.

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