Dogfish Head Brewery is never not innovating. After all, this is the beer company that brewed with Pennsylvania scrapple and turned food waste into pruno on That’s Odd, Let’s Drink It.

Dogfish founder Sam Calagione’s latest endeavor is a new Delaware seafood spot, Chesapeake & Maine, that is already serving two offbeat items: oysters raised in smoked sea salt-infused water (which gives them a natural smokiness), and a beer that’s a kolsch, gose, and Berliner weisse hybrid.

The Dogfish oyster, dubbed ‘Smoke in the Water,’ was developed by Calagione and Hooper’s Island Oyster Company. Calagione originally wanted to raise oysters in hop-infused water, but after learning that oysters weren’t too keen on hops tea, the brewer experimented with watery beds infused with culinary smoked salt.


“We tried the first three test batches of smoked salt oysters in Rehoboth a couple months ago and they turned out to be delicious—smoky but not too smoky—really unique, earthy and oceanic at the same time, keeping with Dogfish’s long history of wood-grilling and wood-aged beers,” writes the company in a press release.

Of course, the maritime-themed restaurant also has a new beer for fans to try: Dogfish Head SeaQuenchAle (4.6 ABV and 10 IBU), “a softly-tart and super-refreshing mash-up of three famously sessionable German beer styles combined with each other in sequence: Kolsch, Gose, and Berlinerweiss; collectively brewed with lime juice, Chesapeake sea salt, black limes, and a touch of coriander,” according to Dogfish.

Chesapeake & Maine is now open for business in Rehoboth Beach, so start planning that road trip now. We’re guessing it’s only a matter of time before Sam starts brewing with those smoky bivalves.

[via Dogfish Head]