Next up, Noble Rot from Dogfish Head:
This post may be of particular interest to one of my favorite blogs: Liquorstore Bear…a blog written by a wine-loving, ratty-looking, British Columbia liquorstore charity bear with a drinking problem. See, the Haybag has had a stuffed koala bear, Barry, her whole life. And as you can imagine, a 33 year-old bear would be a little worn; but much like Liquorstore Bear, Barry’s lifestyle decisions have left him pretty haggard…nobly rotten, if you will.
So, as a birthday present for the Haybag, I refurbished Barry. After a consult with my Mom and a quilt-blogging co-worker (Elle-mental), I unstuffed Barry, reinforced his weakening seams, ironed on interfacing in severely mange affected areas, washed him thoroughly, and restuffed him. Below are some pics. Warning: They are not for the squeamish. Liquostore Bear, this is your future:
Noble Rot is a peculiar beer brewed with pilsner and wheat malts and a Belgian yeast. But that’s where the beer ends and the wine begins. It’s also brewed with viognier grape must (juice, skins, and stems) that was infected with botrytis fungus. Now, before you start worrying about the date of your last tetanus shot, many sweet dessert wines and late harvest wines harness this “noble rot”. It actually reduces the water content in the grapes while magnifying their sweetness and complexity. The second winey addition is pinot gris must intensified by “dropping fruit”, a process where large clusters of grapes are clipped from the vine to amplify the quality of those left behind.
Quite frankly, I think more fermentable sugars come from the grapes than the malts. At times, it actually feels more like wine masquerading as beer than vice versa. It’s identity crisis continues with the pour: A very wine-like, pale, clear yellow. While its white, rocky head reminds you that it is beer, it retreats quickly and sets the stage for beer’s subservient role. It smells like a very wine-like grape and apple (and at times like a sweetish champagne), accompanied by a little musty Belgian yeast character lurking in the background. As for the taste, the sweet, white wine character continues to dominate. Some pilsner malt character makes a brief appearance mid-palate, and the Belgian yeast character jumps in at the end along with a somewhat dry and lightly tart finish.
It’s interesting. I wonder if some Brett would do it some good: Dry it out and give it some funk and maybe a little sourness. Somebody should get on that.
The Haybag: To me, it seems more like champagne than beer. This further deepens my like/really-hate relationship with Dogfish Head.