Dogfish Miami to Open Wynwood Taproom May 21


I support

  • Local
  • Community
  • journalism

Support the independent voice of Miami and help keep the future of the New Times free.

Dogfish Head Miami’s Wynwood taproom and kitchen will open to the public on Friday, May 21st.

The new location is part of several facilities offering the work of founders Sam and Mariah Calagione who opened Dogfish Head Brewings & Eats in Rehoboth Beach, Delaware in 1995.

Their right to exist to brew “off-center beers for off-center people” quickly earned them the distinction of being one of the first breweries in the country to produce innovative beers with high-quality culinary ingredients outside of the purity law, the German purity of 1516. that the prescribed beer only uses water, hops and barley as ingredients.

In those early days, it wasn’t uncommon for the chefs to catch Sam browsing the kitchen looking for unconventional ingredients to add to his latest brew – from raisins to chocolate to peaches and even lobster.

Today, Sam Calagione told The New Times, he is particularly grateful that, after more than a year since the globally recognized brand announced it was taking over the Concrete Beach Brewing division in the heart of Wynwood, his latest endeavor is to open the Miami Brewpub has started.

“We started brainstorming our brewing and menu concepts and the region’s potential for local partnerships as early as 2020,” says Calagione. “We did our best to roll through the pandemic with the blows and make lemonade – or beer – out of the lemons – or star fruits – that were thrown in our way.”

Calagione’s comparison of lemons and star fruits nods to one of his new favorite brews, the Star Pucker, a sour IPA infused with locally grown fruits from the University of Florida Institute of Food and Agricultural Sciences. The beer made specifically for Miami is a perfect example of the brewery’s growing partnerships with a number of local businesses and other organizations across the Miami community. For every pint of Star Pucker sold in the taproom, 25 cents will be donated to the Institute of Food and Agricultural Sciences at the University of Florida (up to $ 5,000) to support their efforts.

“It’s a deliciously hazy IPA with a mix of fruity-juicy hop flavors and aromas,” says Calagione, who, along with a number of local artists he has commissioned to design, collaborates with other partners such as Sweat Records, one of Miami’s largest music centers , references murals and can labels for its limited “tArt Series” cans.

Dogfish Head Miami front entrance mural artist Jorge Rodriguez.

Dogfish Head Miami front entrance mural artist Jorge Rodriguez.

Photo courtesy Dogfish Head

There will be a lot more sour beer to share in the future. According to Calagione, one of the coolest things about Dogfish Head Miami is the proprietary brewing equipment dubbed the “SeaQuenching Engine”. The device was specially developed for the Wynwood brewery and enables a homemade Lactobacillus strain to continuously produce sour wort.

“It will ensure we have a never-ending supply of sour, sour, and flavored liquids that we can use to make some delicious Florida-themed sour beers,” boasts Calagione.

When it opens, Dogfish Miami’s tap selection will include a rotating list of Dogfish Head’s nationally distributed and limited edition beers, brewed on-site by head brewer Paul Frederickson, formerly Concrete Beach.

Exclusive home-brewed products are infused with Florida’s indigenous flavors – like Madam Roselle (5.2 percent ABV), a pink sour wheat beer made from Florida-grown passion fruit. Other beers on opening day include Robot Mutiny (7.1 percent), a cloudy IPA with several dry bumps; and “Mas Hops” (10 percent), a double IPA made from Delaware malt and four types of hops. As a tribute to the former resident of the room, the brewery will continue to serve Concrete Beach’s Havana warehouse.

The redesigned taproom focuses on fresh ingredients from the region, which flow into both the brewing and the culinary program. It will also house a full-service kitchen where guests can combine their decentralized beer with equally bizarre dishes.

As with any Dogfish Head locale, the menu at Dogfish Miami is unique to the Wynwood Brewery. It offers a range of homemade dishes made with fresh ingredients, many of which are locally grown. Think fried tuna tacos, Florida shrimp gazpacho, and bao bun barbacoa ($ 5 to $ 18).

The taproom also features live music programs and promises a diverse mix of genres and a state-of-the-art sound system. (As part of its partnership with Dogfish, Sweat Records has also selected a special collection of records available from the brewery’s merchandise shop.)

Calagione believes Dogfish Head’s track record in the hospitality industry gives the brewery a head start as a newcomer to Miami.

“Dogfish Head is a James Beard Award-winning brewery, distillery and hospitality brand known for pioneering culinary-inspired beers and beer-focused dishes,” he says. “Now we’re giving the brewery our own spin in a cool, Miami-centric way.”

Dogfish Miami. Opens on Friday May 21st. 325 NW 24th St., Miami; Open Monday to Friday from 3 p.m. to 10 p.m. (Open Friday, May 21)

Keep The Miami New Times Free … Since we started the Miami New Times, it has been defined as the free, independent voice of Miami, and we want it to stay that way. We offer our readers free access to concise coverage of local news, food and culture. Produce stories on everything from political scandals to the hottest new bands with bold reporting, stylish writing, and staff everything from the Society of Professional Journalists’ Sigma Delta Chi Feature Writing Award to the Casey Medal for the Deservable Journalism have won. Given that the existence of local journalism amid siege and setbacks has a greater impact on advertising revenue, it is more important than ever for us to raise support for funding our local journalism. You can help by joining our I Support membership program which allows us to continue to cover Miami without paywalls.

Nicole Danna is a Palm Beach County-based reporter who has been reporting on the South Florida food scene for the New Times since 2011. She also enjoys drinking beer and writing about the growing craft beer community in the region.

Comments are closed.