Cala Uganda she knows everybody there she's living there already for some
Calabar. This is Bugiri, an area in Calaba, home
Calamity, or rather the flip side of calamity, offers insight into the creative process.
CalArts grad, Gregg Vanzo.
calamari, there will be another French fries and there are all these little things in the book like that like the differential--for me Turkey chili is just as good as regular
calabar calabar as a day's travel away samuel was raised there he explains that
Calamity Calamity for our country here in America and for the
calamities uh and in ways that we don't we didn't have we didn't have to be in
calamities that I'm talking about do not touch everybody just automatically just by their very nature what I'm suggesting is the variable here is that the country
in Cala um talking about homosexual danger and one of the one of his
Natural calamities like asteroids, solar EMP, ecological suicide, which both Toynbee and Diamond would
Sam Calagione, founder of Dogfish Head said, "Balance-- it's a desired trait in the brewery world, that perfectly comforting zone created through the interplay of hops and barley.
At CalArts, then as it is now, the main goal is to produce a student film at the end of the school year.
Sam Calagione from Dogfish Head on the left.
Sam Calagione: Thank you.
Sam Calagione: Thank you, bud.
Sam Calagione: I'm gonna move around between the podium and this chair. I'm wearing a girdle
Sam Calagione: That one looks just right so thank you for thinking about that, Adam. Three members of the Google team that were
Sam Calagione: I was an English major, not geography major. So that presented some challenges as I did my Google searches for what we could include. Every other continent was fairly
Sam Calagione: You'd be surprised which one we chose.
Sam Calagione: But that night, searching those ingredients, that was obviously the real challenge. And through that search I found a US military base down there and as
Sam Calagione: From Antarctica. So then we worked out the shipping issues and, cause at first we we're like it's brewed with 100 percent Antarctica water, that's what I wrote
Sam Calagione: So we get the four, five gallon buckets every year of the Antarctic water and it has crystallized ginger from
Sam Calagione: for some of the things, every single idea, if I could read you that list it's like a free form poem of awesome ideas
Sam Calagione: Poisonous, right.
Sam Calagione: We try to, you know, sort of hallucinogens and things that kill you were pretty easy for us to knock off of that list. So there were a few of those. That wasn't
Sam Calagione: because I was trying to get dates and the words were very similar.
Sam Calagione: Dom fruit which is a palm fruit and then I'm walking away and I'm like that's really neat, you know, we're gonna be able to use these dates and the one thing
Sam Calagione: And I guess that's what the deer penis does so, um Sam Calagione: that's a bad digression but let's get back to Urkontinent. Know that we don't ever use that ingredient in any of our
Sam Calagione: Okay, cool, so if you kind of, you get the idea of range, and then to the left is where people are saying, right, whether they like that idea and then we tallied
Sam Calagione: You know? They have focus groups where people are paid to go try their
Sam Calagione: you're getting paid to do that. You kind of reverse that idea and you got hardcore beer geeks coming to our pub
Sam Calagione: That creative decision that we made to go in a different direction.
Sam Calagione: We called it an audible. So, uh, what I really think actually what we wanted to pull up forward was the wattle seed which comes from Australia which
Sam Calagione: So it led to us working with a consortium of wattle seed raising type people.
Sam Calagione: And we had to over buy, we had to commit to a certain volume which led
Sam Calagione: You had wattle seed salad special, you had, we're tired of wattle seed on its own, we like it in Urkontinent though.
Sam Calagione: But there was some concern because, obviously, Dogfish Head was making the beer all ourselves as professional brewers and we understood the liability was there. My hats off to Google that they still allowed
Sam Calagione: But, again, if we really believe in 'off centered ales for off centered people' as a concept then we need to practice what we preach. So our goal is to always put
Sam Calagione: Go ahead. No? You wanna wait til the end?
Sam Calagione: It's usually the one I'm drinking when I'm asked that question.
Sam Calagione: Um, I probably by volume drink mostly Indian Brown, 60 Minute, Hellhound, our IPA. In the summer I drink a whole lot
Sam Calagione: So I'll move on to Positive Contact and I guess in between them I'll talk about that approach to collaboration for us.
Sam Calagione: I was, and they were from Brooklyn Brine, a small company here and that led me to explore an opportunity to work with
Sam Calagione: I should lay down. But, you know Sam Calagione: I should sit in the chair. But, for me, what I recognized, a kind of
Sam Calagione: Where it's like, ah, and I basically have to whine and cry, I don't cry but I whine and don't yell.
Sam Calagione: I whine and, like, I walk up and down the room and the cliché is that I rarely say I'm gonna put my president's
Sam Calagione: And Nick, our COO, is like, "I like him, too. I wanna do this project, we need a contract."
Sam Calagione: So that's an example of that process. So it's really also an example of collaboration not just outside with companies, but collaboration internally within our company
Sam Calagione: Shipping it overnight was not an idea I brought in front of the seven