Dogfish Head Dragons & YumYums
Dogfish Head Dragons & YumYums is an explosion of fruit in every sip, Dragons & YumYums is an intensely tropical – yet subtlety bitter – pale ale brewed with a combination of dragonfruit, yumberry, passionfruit, pear juice and black carrot juice. Clocking in at 6.5% ABV and 25 IBU, Dragons & YumYums is a first-of-its-kind beer and vinyl collaboration with American rock icons, The Flaming Lips.
A sensory enveloping experience at the intersection of creative beer paired with creative music, the energy of this union inspired Flaming Lips front man Wayne Coyne to use ingredients from the beer – dragonfruit and yumberries – as characters in two original songs, The Story of Yum Yum and Dragon and Pouring Beer in Your Ear … making this the first beer with its own theme song!
With dragonfruit and yumberry as the main elements, Wayne transformed them into storyful lyrics in the song like, “Yum Yum and Dragon went out for a drive, but Yum Yum doesn’t have any eyes….Yum Yum and Dragon, they’re happy they’re friends…”
The psychedelic influence of the label artwork, designed by Marq Spusta as part of Dogfish Head’s Off-Centered Art Series, was influenced by the legacy of the Flaming Lips and the culinary components in Dragons & YumYums shown through radiating lines, movement of fire, dancing lips, rainbows and bold pink colors.
Dogfish Head Dragons & YumYums Pale Ale
RELEASE: April – August
ORIGINAL RELEASE DATE: 2018
STYLE: Pale Ale
COLOR: Pink, blush-wine hue
AROMA: Intensely tropical with piney aromas
FLAVOR: Balanced sweetness with a slightly resinous flavor
Dogfish Head Craft Brewery
The story of Dogfish Head began in June of 1995 when we opened Dogfish Head Brewings & Eats, the first state’s first brewpub opened in the resort beach community of Rehoboth Beach, Delaware. The plan was to bring original beer, original food, and original music to the area.
Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Our very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, we brewed three times a day, five days a week! The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. We quickly got bored brewing the same things over and over – that’s when we started adding all sorts of weird ingredients and getting kind of crazy with the beers!
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