From Dogfish Head:
It’s time to turn the clock back once again for another Dogfish Head Ancient Ale. This time, our destination is 9,000 years ago, in Northern China.
Preserved pottery jars found in the Neolithic village of Jiahu have 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 beginning to be made in the Middle East!
In keeping with historic evidence, we use orange blossom honey, muscat grape juice, barley malt and hawthorn fruit to brew Chateau Jiahu. It's fermented for about a month with sake yeast until the beer is ready for packaging.
A fresh batch will be hitting taps and shelves over the next few weeks. When it does, track some down near you with the Fish Finder!
We're brewing two batches of fan favorite 120 Minute IPA in 2015. (Don't worry, y'all ... these two batches will be the same volume as last year's three batches!)
The Holy Grail for Hopheads will begin shipping in early February, so watch for it on taps and shelves a few weeks after that.
And remember, after the beer ships, the Fish Finder is your friend!
Join Dogfish Head Executive Chef Kevin Downing as he whips up a batch of light, fluffy Ancho Chili Churro Bites. His doughnut-hole take on this traditional Latin dessert is a great match for Theobroma and other beers with a touch of sweetness. Get the recipe at dogfish.com/dish.
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