Since the 7/17/2010 story on National Public Radio's 'All Things Considered,' we've had lots of interest in Chateau Jiahu and all our Ancient Ales. Missed the story? Here is is! The next batch of Chateau Jiahu will begin shipping to our wholesale partners the third week of August. It should hit shelves in the weeks following. Enjoy and cheers.
More on Jiahu....
Let's travel back in time again (Midas Touch was our first foray and Theobroma our most recent), this time 9000 years! Preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province,Northern China, has 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 Archeologist Dr. Patrick McGovern of the University of Pennsylvania Museum of Archaeology and Anthropology calls on Dogfish Head to re-create their second ancient beverage and Chateau Jiahu is born.
In keeping with historic evidence, Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degredation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, andChrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank.
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