“palo santo marron” infused with coffee beans / tastes like cappuccino! \ with palo santo marron bacon chocolate cheesecake & brownie sundae \ yum!
a randall, a dogfish invention, connects to the beer tap & enhances the beer with additional flavor / today, it’s coffee beans!
love “mint berry crunch”! / belgian style golden ale with blueberries, spearmint & basil \ dogfish beer menu changed / glad came on last beach day!
“shelter ale” / american pale ale, a dogfish original from 1995 \ with british fish & chips!
“biere de provence” / smells & tastes like lavender! \ we’ll see if i can make it all week with dogfish… there are a few other occasionals i’d like to try
“chocolate lobster” / i taste the chocolate but not the lobster \ good grilled shrimp tacos!
can’t believe this is the last day / time really flies when you’re working < folks at beach condo office & passersby where i was working were nice & sympathetic> \ for the finale, it is sixty one / captures the tradition of two dogfish innovations: beer/wine hybrids & continuous hopping. syrah grape juice is added as well as lots of hops, 6.8% abv \ i like it <and it’s an IPA!> but it has no distinctive quality / some of the food menu items were replaced \ i had “fried quail waffle” / my kind of fowl!
this is likely the last of my summer dogfish beer project \ time to expand my beer horizon
good food & beer and the company of family / just what i needed after a long day of work <remotely from the beach> \ yes, that is how i am spending my summer beach half-vacation / but it’s okay, i like my job & my colleagues \ so it is noble rot at dinner today / a saison science project. complexity & fermentable sugars for this funky ale come from grapes that have been infected by the benevolent fungus called botrytis, 9% abv \ does not sound pretty / but it is a technique borrowed from the finer wine \ and it did taste like white wine / though to my palate, better \ love the caesar salad& my favorite young people finally had the brownies they had been craving for
from wikipedia: Noble rot (French: pourriture noble; German: Edelfäule; Italian: Muffa nobile; Hungarian: Aszúsodás) is the benevolent form of a grey fungus, Botrytis cinerea, affecting wine grapes. Infestation by Botrytis requires moist conditions. If the weather stays wet, the malevolent form, “grey rot,” can destroy crops of grapes. Grapes typically become infected with Botrytis when they are ripe. If they are then exposed to drier conditions and become partially raisined this form of infection brought about by the partial drying process is known as noble rot. Grapes when picked at a certain point during infestation can produce particularly fine and concentrated sweet wine. Some of the finest Botrytized wines are literally picked berry by berry in successive tries (French for “selections”).