During the early days of this country the Colonials were drinking fermented beverages made from numerous local resources.  Molasses was abundant from the production of sugar cane; ales made from wheat, barley and oats; corn, pumpkins, squash, anything with sugar content would be mashed and mixed with hot water and dosed with yeast to be turned into fermented goodness.  Flip was a popular combination of ale, rum, spices, sugar, and raw egg, mixed together and then heated with a red hot iron until frothing hot. 

To recreate this special drink, Dogfish Head and Eataly's Birreria teamed up to create a malty-sweet spiced ale to be blended with the other ingredients to make our own modern Flip cocktail.  To inject some Italian DNA into the recipe Sam reached out to Mario Batali to suggest the unique sugar source and spice to be added to the toasty English Old Ale base.  Mario recommended Saba, or Red Wine Must reduction typically used in the production of Balsamic Vinegar, and Ellateria (or Green) Cardamom to add that spicy kick.  FL!P Ale was brewed with English Pale, Caramel, and Biscuit malts to build a sturdy malt background balanced by a hint of earthy Pacific NW hops. The Saba adds subtle stone fruit complexity to the malt character while the Cardamom adds herbal menthol notes with nuanced layers of spice from a kiss of candied ginger. 

FL!P Ale will be available on its own or can be ordered as a traditional mixed cocktail (includes brown honey rum, brown sugar, nutmeg, cinnamon, and egg whites) that will be heated with custom-made grog irons. The beer will make its debut at Dogfish Head Brewings & Eats in Rehoboth Beach, Del., at noon on Friday, Nov. 22. It will be available anytime, but from 3 to 6 p.m. that Friday and from 3 to 6 p.m. on Wednesdays after that, we’ll be heating up the grog irons and serving them Colonial-style.

FL!P Ale is expected to last about a month, and when it’s gone, it’s gone. Due to the limited availability of our Brewpub Exclusive beer, FL!P will not be available for growler fills.