By William Brand
Tuesday, April 22nd, 2008 at 10:22 pm in Uncategorized.
Three are being distributed in bottles/4 packs in the Bay Area (but not in the East Bay or in San Mateo County). Problem is supply. Dogfish has alloted the distributor here, DBI one container load a month. Period.
The three, as I said earlier are 90 Minute IPA, Midas Touch and Palo Santo Marron.
Besides those, the Toronado also has 2006 Chateau Jiahu, 2007 Immort Ale and 2007 Olde School Barley Wine.
Toronado proprietor David Keene with a glass of Dogfish Head 90 Minute IPA
Curious about this unusual trio. Here’s some info from the Dogfish Web site:
Chateau Jiahu: Let’s travel back in time again (Midas Touch was our first foray), this time 9000 years! Preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province, Northern China, has revealed that a mixed fermented beverage of rice, honey and fruit was being produced that long ago – right around the same time that barley beer and grape wine were beinginning to be made in the Middle East!
Fast forward to 2005…. Molecular Archeologist Dr. Patrick McGovern of the University of PA calls on Dogfish Head to re-create their second ancient beverage and Chateau Jiahu is born.
In keeping with historic evidence, Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degredation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank.
Truly, a unique beer.Immort Ale: Vast in character, luscious & complex. Brewed with peat-smoked barley, this strong ale is brewed with organic juniper berries, vanilla & maple syrup. It’s aged on oak and fermented with a blend of English & Belgian yeasts.
Olde School Barley Wine: Bold, yet smooth! Fermented with dates and figs, this bone-crusher has a completely unique flavor.
But wait, there was more. With the help of a Dogfish staffer, the Toronado assembled three cheeses to pair with the beers, which were served in mercifully small white wine glasses. First plates and the beer went to employees of the two distributors DBI and Mesa in the Toronado’s back room. Then Sam Calagione and Toronado Proprietor David Keene poured out the first official glasses from the bar and it quickly became a wild, wild night.
Hint: Next time you’re in this amazing establishment, tip the bartenders well. They work their asses off. You’d have a bit of attitude to if you worked as hard as they do.
Everyone was glowing Monday night, including David Keene. Dogfish Head’s beers create some real excitement; people are interested and we’re glad to have them here, he said.
It’s passover and I didn’t taste the beers; friends said the 90-Minute IPA was dynamite, just about right for a strong IPA. Olde School was obviously big, but seductive with lots of sweetness that hid the alcohol. Immort Ale was very drinkable and Chateau Jiahu was wildly different, no one was sure what to think.
I remember tasting it last year at the Great American Beer Festival. Here’s what I wrote then: Hazy gold color, chrysanthemum nose, malty taste, wild, spicy follow. Besides, Greg Wiggins, of Mid-Atlantic Brewing News www.brewingnews.com, says, “It goes well with Chinese food. I know; I tried it,” he said.
Sam Calagione, the founder of Dogfish Head, says it will be bottled this month and some of it, no doubt’s headed to the Bay Area. Well, this will be one to bring to a party, huh.