Tuesday, June 12, 2012

Dogfish Head Noble Rot

TASTING NOTES:
Sweet, sour, and grassy aroma from the neck. Pours wicked clear light gold with an aggressive frothy white head. Malty sweet and vinous aroma. First sip is WOW! What an interesting brew. The flavor of white wine is very forward. It nearly tastes like champagne to be honest, with a similar carbonation. But the alcohol is fairly well masked...at least balanced out well. Good combination of malts and hops to pair with the fruit. So a specialty brew perhaps not getting the justice it deserves. IMO, a well made and interesting, quaff. Very refreshing! Tasted @ 54F.


RATINGS: ratebeer.com | BeerAdvocate.com


COMMERCIAL DESCRIPTION:
Hmmm. We wonder if anyone will buy a beer with the word "rot" in the name? This saison-esque science project gets complexity and fermentable sugars from two unique wine grapes sourced with our friends at Alexandria Nicole Cellars in Prosser, Wash.


The first addition is unfermented juice, known as must, from viognier grapes that have been infected with a benevolent fungus called botrytis. This noble rot reduces the water content in the grapes while magnifying their sweetness and complexity. The second is pinot gris must intensified by a process called dropping fruit, where large clusters of grapes are clipped to amplify the quality of those left behind.


"This is the absolute closest to equal meshing of the wine world and the beer world thats ever been done commercially," says Dogfish's Sam Calagione.


Noble Rot is brewed with pils and wheat malts and fermented with a distinct Belgian yeast strain. It has a spicy white wine body and a dry, tart finish.

1 comment:

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