A friend of mine back in NY sent me this article about Sam Calagione of Dogfish head’s newest test brews—chicha.

I’ve seen Dogfish Head brews lying around a few bars here in Oregon, but the brewery isn’t as hyped in the west coast.  Known for interesting and increasingly, archaic styled beers, Calagione’s newest concept calls for twenty-pounds of regurgitated corn.

Thirsty?

I’m always interested to see what is going on at the Delaware brewery not only because they produce some of the more creative beers I’ve sampled, but also because their liquid experiments rarely leave the test brew house at the Dogfish Head Restaurant.

For example, when my buddy and I went down to Rehoboth, DE, Calagione was in the back room brewing up a batch of Pale India Ale, an ale made with spices such as cardamom and tamarind paste.

I haven’t been able to sample these brews, but every now and then one gets a commercial release.  However, something tells me I won’t taste this fermented corn-saliva concoction any time soon