In the mid-Atlantic region of this great country, there’s a popular food called “scrapple.”
It’s basically leftover pork bits mixed with cornmeal and spices and fried up in a pan, and if that strikes you as good eatin’, the master brewers at Dogfish Head have just the thing to wash it down.
It’s called Beer for Breakfast, and it’ll be on tap for two magnificent hours, from 5 to 7 p.m., on Dec. 5 at the Dogfish Head Brewings & Eats in Rehoboth Beach, Del. This limited-edition brew is made from 25 pounds of actual super-lean scrapple—Rapa Scrapple’s famous recipe, to be exact—and that’s not all. It also contains applewood-smoked barley from Delaware and maple syrup extracted from trees at the Northfield Mount Hermon School in Western Mass. [Continue]