Dogfish Head
notes: label: Description
content: When Sam Calagione opened Dogfish Head Brewings & Eats, a brewpub in Rehoboth Beach, Delaware, in 1995, he brewed beer multiple times a day, five days a week, in this 15-gallon boil kettle that was sized for homebrewing rather than professional brewing. Each batch took four to six hours to brew on burners, followed by cooling, fermenting, and bottling. This boil kettle is discolored from heavy use and topped with a repurposed kitchen pot lid.
label: Description
content: Calagione described himself as a "culinary brewer." In a 2019 oral history, Calagione explained, "We took it as a personal challenge or mission to prove that beer could deserve the same place at a white tablecloth meal as wine."
label: Location
content: Currently not on view
setName: label: See more items in
content: Work and Industry: Food Technology
creditLine: label: Credit Line
content: Gift of Dogfish Head Craft Brewery, through Sam Calagione
dataSource: label: Data Source
content: National Museum of American History
identifier: label: ID Number
content: 2019.0206.2
label: accession number
content: 2019.0206
label: catalog number
content: 2019.0206.2
objectType: label: Object Name
content: boil kettle
physicalDescription: label: Physical Description
content: metal (overall material)
label: Measurements
content: overall: 59 cm x 39 cm x 39 cm; 23 7/32 in x 15 11/32 in x 15 11/32 in