The Dogfish Head Weekend of Compelling Ales and Spirits featured a typical Mid-Atlantic favorite, raw oysters, provided by Arrowhead Point Oysters, and shucked and served by Chad Heers, left, and Will Revels. RYAN MAVITY PHOTOS 
Dogfish Head founder Sam Calagione holds up a glass of Chicago Red Eye at the Weekend of Compelling Ales and Spirits April 11 in Milton. 
Matt Gould holds up a glass of Tiffin Willard, an English-style brown ale. 
Jayden Barger makes plates of cervesa borgona, a mix of manchego, proscuitto meat and strawberries. 
Will Palmatory, left, and Phil Lane serve up brie and pancetta on toasted baguette. 
Enjoying the food and beverages are (l-r) Eric Amtsberg, Bob Karpel, MaryBeth Karpel and Nicole Amtsberg. 
Luke Peisino and Jess Furber pour a selection of Why Are Pirates So Mean beer paired with cheesecake from Nonna’s Cheesecake. 
The crowd inside Dogfish Head’s main bar after completing the self-guided tour. 
The tour began in Dogfish Head’s distillery.
The Dogfish Head Weekend of Compelling Ales and Spirits featured a typical Mid-Atlantic favorite, raw oysters, provided by Arrowhead Point Oysters, and shucked and served by Chad Heers, left, and Will Revels. RYAN MAVITY PHOTOS
Dogfish Head founder Sam Calagione holds up a glass of Chicago Red Eye at the Weekend of Compelling Ales and Spirits April 11 in Milton.
Matt Gould holds up a glass of Tiffin Willard, an English-style brown ale.
Jayden Barger makes plates of cervesa borgona, a mix of manchego, proscuitto meat and strawberries.
Will Palmatory, left, and Phil Lane serve up brie and pancetta on toasted baguette.
Enjoying the food and beverages are (l-r) Eric Amtsberg, Bob Karpel, MaryBeth Karpel and Nicole Amtsberg.
Luke Peisino and Jess Furber pour a selection of Why Are Pirates So Mean beer paired with cheesecake from Nonna’s Cheesecake.
The crowd inside Dogfish Head’s main bar after completing the self-guided tour.
The tour began in Dogfish Head’s distillery.
Dogfish Head brewery in Milton hosted its annual Weekend of Compelling Ales and Spirits April 11, as visitors got to try experimental brews and eats, and take a self-guided tour of the brewery.
Dogfish founder Sam Calagione said the weekend, which included events at Dogfish Head’s properties around the Cape Region, is about celebrating the artisticness of Dogfish’s culinary and brewing sides. He said brewers, mixologists and chefs combine forces to find the right pairing of food and beverage.
Calagione said Dogfish Head collaborated with Chicago-based Hop Butcher For The World to come up with Chicago-style thin-crust, tavern pizzas paired with Dogfish beer, as well as the Chicago Red Eye beverage, a mix of Dogfish Head whiskey and that midwest favorite, Jeppson’s Malort.
Still, this event is based in Sussex County, so of course there was a typical Mid-Atlantic favorite, raw oysters, provided by Arrowhead Point Oysters.
The Dogfish Head Weekend of Compelling Ales and Spirits featured a typical Mid-Atlantic favorite, raw oysters, provided by Arrowhead Point Oysters, and shucked and served by Chad Heers, left, and Will Revels. RYAN MAVITY PHOTOS
Dogfish Head founder Sam Calagione holds up a glass of Chicago Red Eye at the Weekend of Compelling Ales and Spirits April 11 in Milton.
Matt Gould holds up a glass of Tiffin Willard, an English-style brown ale.
Jayden Barger makes plates of cervesa borgona, a mix of manchego, proscuitto meat and strawberries.
Will Palmatory, left, and Phil Lane serve up brie and pancetta on toasted baguette.
Enjoying the food and beverages are (l-r) Eric Amtsberg, Bob Karpel, MaryBeth Karpel and Nicole Amtsberg.
Luke Peisino and Jess Furber pour a selection of Why Are Pirates So Mean beer paired with cheesecake from Nonna’s Cheesecake.
The crowd inside Dogfish Head’s main bar after completing the self-guided tour.
The tour began in Dogfish Head’s distillery. Event Details :
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