By working in small batches, Calagione became an experimental brewer a decade before it was fashionable. He made a medieval gruit with yarrow root and grains of paradise. He made an African tej with bitter gesho bark and raw honey. He made a stout with roasted chicory and St.-John’s-wort (“The world’s only antidepressant depressant,” he called it).
-Sam Calagione of Dogfish Head Brewery (in the New Yorker - A Better Brew)
(via givemesomethingtoread)
