Brewed by Dogfish Head Craft Brewery
Style: Saison/Farmhouse Ale
Serve at 45-50
Enjoyed from a pint glass
This saison-esque science project gets complexity and fermentable sugars from two unique wine grapes sourced with our friends at Alexandria Nicole Cellars in Prosser, Wash.
The first addition is unfermented juice, known as must, from viognier grapes that have been infected with a benevolent fungus called botrytis. This noble rot reduces the water content in the grapes while magnifying their sweetness and complexity. The second is pinot gris must intensified by a process called dropping fruit, where large clusters of grapes are clipped to amplify the quality of those left behind.
Noble Rot is brewed with pils and wheat malts and fermented with a distinct Belgian yeast strain. It has a spicy white wine body and a dry, tart finish.
A: Pours a translucent golden hue with a finger of crisp white head. A collar remains and laces to the end.
S: Grape, melon, a true struggle between the ale and wine balance. The yeast gives it a crisp sour fruit aroma.
T: Almost lambic in taste. Sweet grapes, light pilsner malt, spicy and tart finish.
M: Light bodied with a very crisp carbonation. It feels tart and sweet at the same time.
O: This is a very unique ale even for DFH. I’m not a fan of pilsner sor lagers in general, but this minds the gap between muted wine and beer with ease. This would be a nice beer to keep on hand.