Coming back from dinner with Karl, Laura, David, Lindsey and Michelle at
Manchego, which is not only a great tapas place but also BYOB, with no corkage fee. I'm home now and pouring a a Chateau Jiahu while I watch and time the CO2 bubble through the filter on our primary fermentation for our unnamed Belgian Style IPA so I can guesstimate how long until we rack to the secondary (Thursday perhaps?)
This brew was was inspired by a beverage found in clay posts in China around 9000 years ago and in keeping with historic evidence, Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. It was then fermented for over a month with Sake yeast. Awesome stuff.
 |
| Saucy ancient women with bangs get me every time |
Well it pours beautifully but smells sour. However, Jiahu tastes excellent. David is comparing it to a homebrew and I agree. The honey bestows a sweet flavor and the hawthorn brings a brief fruity punch at the end. This would be fantastic on a great hot summer day, especially if you were laying in a hammock, which happens frequently....Hmmm, I bought the last bottle of this at Whole Foods and now I need to find this again. D'oh! THE ROCK rating.
No comments:
Post a Comment