(no subject)

[alonewiththemoon]

Exciting beer!  Chateau Jiahu, new from Dogfish Head, is a  recreation of a 9,000 year old Chinese beer, based on molecular analysis of residue in clay pots from that time.  It's science beer!  BeerAdvocate says:

Very smooth on the palate with a creamy carbonation buildup, seltzery feel and tonic-water bite. This is followed by a quick and sharp tannic tartness that oddly lingers in the background and into the finish. Layered on top of this is something quite sweet, but not cloying, with a rosewater-like base, notes of strawberries, faint berry-like sourness, white grapes, orange pith, floral honey, over-ripe peach meat, pear juice, hints of mint, and a cutting peppery edge that segues into a somewhat-spicy and increasingly warming booziness—thanks to its 8 percent alcohol by volume. Pleasingly herbal, akin to sweetened cold Chinese tea. Light tannins linger in the bone-dry, powdery finish.

Yum!

(though it's probably a bad sign that I'm thinking longingly of beer at 9:15 in the morning...)

Comments

[damiel.livejournal.com]

Allow me to be skeptical about the process of inverse-cooking or recipe-recovering from 9000-year-old evidence.

Which should, of course, not be a reason not to drink.

[alonewiththemoon]

They had me at "increasingly warming booziness," frankly, regardless of where the recipe came from.

[jasonlizard.livejournal.com]

Sure, be skeptical. But is there a better excuse to try to make a new beer?

[atalanta.livejournal.com]

reverse-engibeering!

[alonewiththemoon]

catching up on a backlog of comments--that's brilliant! :-)