The next to last DFH beer that I have in my possession to try is Chateau Jiahu. Being sick has put my taste buds on hold for a few weeks, but I'm on the mend. I've always been curious about this beer for the history behind it. It poured up a dark champagne hue in our snifter glasses with about the same consistency in the bubbles and head. The nose is slightly tart with hints of honey and apples. Mouthfeel is medium with the same taste as the nose. This recipe was identified by molecular archeologist Dr. Patrick McGovern preserved in pottery jars found in a 9000 year-old village (Jiahu) in Henan province of China. DFH used "pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degradation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank." It was truly a wonderful experience. With it's price and 8%abv, it's probably not the best session beer but I'd buy it again fo' sho.
Dec 15, 2009
Our Tastes-- Chateau Jiahu
The next to last DFH beer that I have in my possession to try is Chateau Jiahu. Being sick has put my taste buds on hold for a few weeks, but I'm on the mend. I've always been curious about this beer for the history behind it. It poured up a dark champagne hue in our snifter glasses with about the same consistency in the bubbles and head. The nose is slightly tart with hints of honey and apples. Mouthfeel is medium with the same taste as the nose. This recipe was identified by molecular archeologist Dr. Patrick McGovern preserved in pottery jars found in a 9000 year-old village (Jiahu) in Henan province of China. DFH used "pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degradation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank." It was truly a wonderful experience. With it's price and 8%abv, it's probably not the best session beer but I'd buy it again fo' sho.
