Subscribe to Cigar Aficionado and receive the digital edition of our Premier issue FREE!

Email this page Print this page
Share this page

Dogfish Head Turns Wine into Beer

Andrew Nagy
Posted: February 3, 2012

Sam Calagione and the folks at Dogfish Head Brewery are once again defying beer logic, this time with Noble Rot, a beer brewed with spicy Belgian yeast and fungus-covered wine grapes.

Brewery founder Sam Calagione calls Noble Rot, the brewery’s newest release, a “hybrid beverage” because it attempts to mesh wine and beer. By using the traditional ingredients of barley, hops, water and yeast along with wine grapes, Dogfish Head has created a beer that defies classification. (Though Calagione tries by deeming it “saison-esque.”)

Wine lovers will recognize the name Noble Rot as the more common name of the benevolent fungus botrytis. Botrytized grapes are used to produce Sauternes and Tokaji, some of the world’s finest dessert wines.

While some beer purists may scoff at the concept of grapes in beer, one needs only to look at the past to understand it’s not completely out-of-the-box thinking. Archaeologists have discovered that thousands of years ago, in places such as Turkey, China and Central America, the people in those areas combined ingredients like saffron and hawthorn fruit with multiple sugar sources like honey, grapes, rice and barley to create intoxicating libations for special ceremonies.

“I think [the beer is] a great reminder that bringing ingredients in outside of the traditional four is something our ancestors were doing long before,” said Calagione. “It’s like a liquid time capsule.”

While this is not Calagione’s first attempt to combine wine and beer, it is his most ambitious.

“We’ve been brewing with different grapes for years,“ said Calagione, referring to his lauded Midas Touch beer. For Noble Rot, 49.5 percent of the fermentable sugars used come from grapes, while the other 50.5 percent are from grains.

Dogfish opted to use the must of viognier and pinot gris grapes, sourced from Alexadria Nicole Cellars in Washington, for the project. Must is freshly pressed grapes that contain the skins, seeds, and stems of the fruit. He said that during the brewing process, the viognier grapes are added before fermentation, while the pinot gris grapes are added after.

Knowing how grapes react with beer yeasts, he says, was a key reason why he chose viognier and pinot gris grapes.

Calagione said the brewery has been working on Noble Rot for roughly a year. About 150 gallons of liquid was dedicated to testing in order to see which types of yeasts would react best with the grape sugars.


1 2 >

Share |

Comments   1 comment(s)

joel hoffman — scranton, pa, usa,  —  February 10, 2012 4:47pm ET

i love these new drinks and cigar pairings keep it up


You must be logged in to post a comment.

Log In If You're Already Registered At Cigar Aficionado Online

Forgot your password?

Not Registered Yet? Sign up–It's FREE.

FIND A RETAILER NEAR YOU

Search By:

JOIN THE CONVERSATION

    

Cigar Insider

Cigar Aficionado News Watch
A Free E-Mail Newsletter

Introducing a FREE newsletter from the editors of Cigar Aficionado!
Sign Up Today