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Microbrew

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| Brewing Up A Business | | Adventures in Microbrewery |

| Brewing Up A Business | | Adventures in Microbrewery |

ERAU

March 5, 2012
Authored by: Timothy Lasota
ERAU

March 5, 2012
Authored by: Timothy Lasota

Taken with the idea of crafting his own brand of beer, Sam Calagione left his writing program at Columbia University in New York City in 1993 to apprentice at a brewery in Maine. One year later, Calagione built his own brewery using recycled kegs in the small town of Rehoboth Beach in Delaware. Today, Dogfish Head, named after a peninsula in Maine, operates a restaurant, a distillery and a brewery that, in producing about 140,000 barrels of beer and raking in a combined $52 million in revenue, has become one of the fastest-growing microbrewers in the nation. Here’s how Calagione rose to the top of the beer world, he started waiting tables at a restaurant called Nacho Mama’s Burritos in Manhattan while he was enrolled in some writing classes at Columbia University. That’s when he first tasted microbrews like Sierra Nevada. He then got hooked on brewing his own beer in his apartment. That’s when he decided to drop out of school and take an apprenticeship up in Portland, Maine at the Shipyard Brewery so he could learn how to make beer. During the day, he learned about hops IBUs, which measure how bitter a beer is, while working on his business plan at night. After about a year in Maine, his wife Mariah and himself and moved back to her hometown near the Delaware shore. He fell in love with the area and decided to try and open his own brewery there. He didn’t have a lot of money, so he cobbled together some used equipment and started experimenting in his basement with lots of ingredients like licorice, coffee and apricots. The frustrating thing was that he could only brew about 20 gallons at a time,

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