Craft Brew of the Month
The BRU Crew loves Craft Brews. Say it 5 times fast an read about this month’s BRU featured brews from Dogfish Head here!
Update! Join WBRU and Dogfish Head for the Ultimate Craft Brew Experience at the following locations:
- Thursday, April 23rd – Thorpe’s Wine & Spirits in East Greenwich
- Friday, April 24th – I.M. Gan Liquors in Warwick
It may or may not come as a surprise that many of us WBRU are Craft Brew enthusiasts. Staff-wide, this varies from those of us who seek out small breweries all over the country to those of us who just want to look extra cool ordering at the bar (y’all have seen this, right?). Whatever your preference, WBRU wants to share some of our favorites with you month after month. But let’s be honest. We’re mostly psyched on the monthly tastings we’ll get to host all over Southern New England. And you should be too. Check out April’s picks from Delaware brewery, Dogfish Head, below!
DOGFISH HEAD APRIHOP
Style: American IPA
Tasting Notes: Some bitterness, dried fruit, Pilnerish start
Food Pairings: Dried fruit, sushi, wasabi, hot mustard
Aprihop is an American IPA brewed with Pilsner and Crystal malts. It’s massively hopped — in the continuous fashion, of course! — and the flavor is complemented by the addition of apricot juice.
After fermentation, the beer is dry hopped with irresponsible amounts of Amarillo hops. The beer has a hoppy aroma, with the apricot playing a supporting role.
The flavor is rich with late hop notes, and its bitterness is tempered by just the right amount of malt sweetness and fruity undertones from the apricot.
This is one of Dogfish Head’s most popular seasonal beers and they’ve been brewing it each spring for quite a while now. They release the beer each March, and you should find it on the shelves through May.
DOGFISH HEAD CHATEAU JIAHU
Tasting Notes: Banana aroma, fruit flavors, light body, citrus
Food Pairings: Spice cake, orange, Mexican and Indian cuisines
Let’s travel back in time again for another Dogfish Head Ancient Ale (Midas Touch was our first foray and Theobroma our most recent). Our destination is 9,000 years ago, in Northern China! Preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province, have revealed that a mixed fermented beverage of rice, honey and fruit was being produced that long ago, right around the same time that barley beer and grape wine were beginning to be made in the Middle East!
Fast forward to 2005. Molecular archaeologist Dr. Patrick McGovern of the University of Pennsylvania Museum of Archaeology and Anthropology calls on Dogfish Head to re-create another ancient beverage, and Chateau Jiahu is born.
In keeping with historic evidence, Dogfish brewers use orange blossom honey, muscat grape juice, barley malt and hawthorn fruit. The wort is fermented for about a month with sake yeast until the beer is ready for packaging.
DOGFISH HEAD NAMASTE
Food Pairings: Roasted turkey, caesar salad, pasta with cream sauce
A witbier bursting with good karma. Made with dried organic orange slices, fresh-cut lemongrass and a bit of coriander, this Belgian-style white beer is a great thirst quencher.
Namaste was originally brewed at our pub in Rehoboth Beach with our Italian friend Leo from Birra del Borgo. It was a tribute to our friends at 3 Fonteinen brewery in Belgium, who had devastating production loss (1/3 of their annual production) in 2009.
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