Dogfish Head Flight Night
Back in 1999, Dogfish Head began to work closely with Dr. Patrick McGovern, one of the world’s leading experts on ancient beverages. With his help, the brewers over at DFH have been able to recreate five dramatically different ancient beer recipes from various regions of the world.
The first beer created was Midas Touch. Somewhere between wine and mead, Midas Touch is based on molecular evidence found in a Turkish tomb believed to have belonged to King Midas. It’s a sweet yet dry beer made with honey, white muscat grapes and saffron.
Next up is Chateau Jiahu, whose ingredient list was unearthed from a 9,000-year-old tomb in China. Made with hawthorn fruit, sake rice, barley and honey, Chateau Jiahu is based on the oldest known fermented beverage in history. (That’s right: Beer is older than wine!)
Theobroma, a celebration of chocolate was based on the chemical analysis of 3,000-year-old pottery fragments found in Honduras, Theobroma is brewed with artisanal Askinosie cocoa, honey, chilies and annatto.
Ta Henket is the latest Ancient Ale. This time, DFH used ingredients plucked from Egyptian hieroglyphics. They started with an ancient form of wheat and loaves of hearth-baked bread and added chamomile, doum palm fruit and Middle Eastern herbs. To ferment Ta Henket, they captured a native Egyptian yeast strain from the night air of Cairo
Finally, we have Sah’tea, based on a 9th century Finnish recipe that includes rye, juniper and black chai tea.
Join us on the evening of December 11 to toast Dogfish Head and their bold experiments in brewing. Enjoy a flight of all five of these beers and learn more about the Ancient Ale program from Dogfish Head’s west coast representative.
Along side our Ancient Ale flight, we will also be serving a special flight of Dogfish Head’s other specialty beers. Flight to include:
Hellhound on My Ale
Palo Santo Marron
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