Going through a bunch of old magazines, I came across a short interview I conducted in 2003 with the head fish at Dogfish Head Brewing, Sam Calagione. What caught my eye was Sam’s excellent description of the uncertainties involved in the creation, fermentation and conditioning of his so-called “extreme” beers.

You’ve got to remember that there are probably about 40 human entities at Dogfish Head, while in one fermentation tank there are millions of yeast entities doing what they want to do. And their people aren’t always talking to our people.