Dogfish Head is my favorite brewery, bar none. Not only is every beer they make delicious (I’m going to pretend that one they made with algae didn’t happen), but they’re willing to experiment, either by pumping up the ingredients list as they do in their 60/90/120 Minute IPAs or by playing around with proto-traditional ingredients as they did with Midas Touch. They can make wild concoctions and everyday sippers, a feat few other breweries make with such consistency. (Rogue and Stone are right up there, though.)

Dogfish Head’s brewmaster Sam Calagione has a new book—Extreme Brewing: An Enthusiast’s Guide to Brewing Craft Beer at Home—that attempts to impart some of his wisdom and philosophy to those of us who cook up beers in our home laboratories. He’s on tour to support the book, too; I’ve only seen him on the American Beer DVD, but he seemed like an engaging speaker.

Of course, I haven’t read Extreme Brewing yet, so take this as a guarded by pretty-much-confident endorsement that it’s going to be a winner. (Although the name is awful, it does match the title of my favorite homebrew manual, Randy Mosher’s Radical Brewing; Clearly, the world will not be right until someone pens “Tubular Brewing.”) There’s even a site set up that sells ingredient kits based on recipes in the book. Maybe it’ll help me diagnose what I’m doing wrong.