Frustrated by the global economic doldrums and the political gridlock in Washington, Dogfish Head President & Founder Sam Calagione rallied the Delaware community to show what can happen when creative people pool their talents.

More than 400 pounds of barley was milled at Abbott's Mill near Milford.

Sam worked with the Delaware Economic Development Office and Department of Agriculture to assemble a team of entrepreneurs, farmers, educators, historians and public servants. Together, they not only made a Delaware-centric ale, but a bit of history, too.

"We are living through our federal government's challenges in working collaboratively," Sam says. "And we hear talk about the economic recovery starting with small business. Well, here is a story of all of these entities coming together. I couldnt think of a more Delaware-centric collaboration."

Abbott's Mill: For the first time in nearly 50 years, this 18th-century mill near Milford rattled to life to produce a consumable product. Manager Jason Beale and his team milled more than 400 pounds of barley for DNA.

Fifer Orchards: Armed with petri dishes, technicians from Dogfish's quality control lab worked with fourth-generation farmer Bobby Fifer to capture wild yeast to ferment DNA.

University of Delaware: Professor Thomas Evans and plant diagnostician Nancy Gregory helped Dogfish Head sequence the DNA of the yeasts, allowing us to choose the best strain to ferment and flavor the beer.

State government: In another first for the First State, Gov. Jack Markell will declare the strain the Honorary State Yeast.

Also, Dogfish Head Purchasing Manager Chad Collier added hops from his homegrown batch, and Fifer provided fresh peaches and pears to help flavor the beer.

Brewed and served at our Rehoboth Beach pub, DNA is Main Street in motion.

"Dogfish Head Craft Brewery and the other partners have proven once again that Delawareans know how to bring people around the table quickly to work together and get things done," says Gov. Markell. "This time, we're bring something else to the table -- a unique Delaware product. For responsible adults, it's a treat for Halloween and a reason to give thanks this November. It's a brew that's as unique as the state it calls home."

Peaches and pears from Fifer Orchards help flavor DNA.

Dogfish Head co-worker Chad Collier contributed homegrown hops.