I know, I know… This is a wine blog. It should be about wine. But wait… It is about wine, kinda. Bear with me… Before the explanatory bit, let’s just gaze lovingly.
Isn’t that lovely?
Before I talk about how this could possibly be wine related, let’s talk a little bit about the folks who made the beer pictured above,
Take, for example,
A deep, mahogany ale brewed with beet sugar, green raisins, and Belgian-style yeast. As complex as a fine, red wine.
Note the comparison to wine, even as you look at the standard beers, they provide a wine comparison. The Raison, for instance, compares to an Amarone. The light… well, ok, they don’t actually compare the light beer to a wine. There are some things that just don’t make sense.
Now, lets take a look at the
This recipe is the actual oldest-known fermented beverage in the world! Our recipe showcases the known ingredients of barley, white Muscat grapes, honey & saffron found in the drinking vessels in King Midas’ tomb!
It was actually this beer that brought me to Dogfish. That a company would look at the recipe built from remains from King Midas’ tomb (
But I guess now I should really get to the wine part of the post. Strolling through the Beer and Wine section of my favorite grocery, I happened to notice two new Dogfish bottles, one of which was called
Malt beverage brewed with coriander & orange peel with Pinot Noir juice concentrate added with 11% aged in Pinot Noir barrels and 89% aged on oak barrel staves. (emphasis mine)
Yes, strictly speaking Pinot Noir juice is not Pinot Noir wine. Nor does aging a beer in a wine barrel make it a wine. But still, that’s about 100% closer to wine than your average beer is going to get.
The beer itself is brewed as a Belgian Wit beer (which, if you are not a beer drinker, is generally a very good ‘gateway drug’ for beer), hence the ‘Red and White’ naming. The malt beverage nomenclature on the label comes from US laws being different on a state by state basis. A beer is a malt beverage and, in some states, there is no legal need to actually distinctualize (new word, just made it up, I’m
In all the posts I’ve made here, I think that was possibly the most boring paragraph I’ve written. Unless, of course, you include the two links I made, which deftly up the joy factor.
Now for the big question. How does it taste?
Quite good, actually. Wit beers generally have a very light, fruity taste to them, which this definitely has, but this beer also has a very dry, ‘red wine’ taste to it. I’ve said it before, red wines just have a taste that sort of runs through all red wines. It isn’t wholly a taste, it isn’t wholly a mouth feel, it’s some odd combination of the two. You just know ‘Oh yeah, this is a red.’
But even more than the taste, the glass has a beautiful color to it, a golden-ish red and, if you pour properly (down the side of the glass, tilting so that you pour onto the quarter filled glass of beer to get a slight head), you’ll witness a cascade that I haven’t seen outside of a nitrogen charged ale (such as Guinness). It was truly beautiful and went on… and on… and on. Now, if you don’t pour it properly, you’ll find a head that simply does not go away. I was amazed. I was emptying the bottle into an empty glass, and, assuming that the beer was mostly fizzed out, I proceeded to pour without thinking. The two inches of foam with a millimeter of beer below it showed me wrong. And the foam didn’t go away. Just sat.
If you see it, and you have the least bit interest in beer, I recommend trying it out, even for the sheer differentness of it. Man can’t live on wine alone.
(If you are interested in other interesting beers from Dogfish, might I suggest checking out