Style: Experimental/Historical Re-creation
ABV: 9%
Presentation: Single 341 ml brown bottle
Brewery: Dogfish Head Craft Brewery
Country: Milton, Delaware, U.S.A.

KANPAI! w/ Jeff Werstiuk

“Handcrafted ancient ale, with barley, honey, white Muscat grapes & saffron,” states the bottle, and if that doesn’t sound like a mouthful already wait until you hear the story behind this curious beer.

Gather round all you whip-cracking tomb raiding aficionados in the crowd, as I’ve got a tale of archeology to share with you.  The year was 1957, at the site of ancient Gordium in Turkey (where now exists the modern village of Yassihöyük), which was the capital of the kingdom of Phrygia.  Within the heart of a famous historical landmark called the Great Tumulus archeologists affiliated with the University of Pennsylvania found what is now considered the tomb of King Midas.  Yes, that King Midas, the one who turned everything he touched to gold.

Included within this intact and well-preserved find were the remains of the funerary feast, including the most impressive collection of Iron Age drinking vessels found dating back to the 8^th century BCE.

Fast forward to 1997 at the U of P when Molecular Archeologist Patrick McGovern got his hands on some of the food samples from this Turkish find, and with the wonder of modern technology was able to break down and isolate nearly each ingredient component of the residue that was found within the drinking vessels.  With the assistance of some talented homebrewers he was able to recreate a viable recipe, however it was Sam Caligione the owner/brewer of the Dogfish Head Craft brewery who eventually stepped up to the plate to produce it commercially in 1999, and has offered it as a regular part of their line-up ever since.

As a result Midas Touch gives us a potable glimpse into what the royals were drinking 2700 years ago in that corner of the Mediterranean.  Given three key ingredients of barley, honey and grapes, this is practically a hybrid beverage combining beer, mead and wine;  which in turn provides an exciting twist for beer fans, and an inviting cross-over opportunity for those who tend to be more partial to wine coolers and the like, or a sweet tooth in general.  Either way it’s one of the oldest known fermented beverage recipes in the world, and that’s some pretty impressive clout.

The Dogfish Head brewery recommends using a white wine glass to serve their Midas Touch, which sounds about right.  I’ll admit that the very first time I ever sampled it I used a pilsner glass, and it equally accentuated what was to offer.  Because the flavour profile is unquestionably on the sweeter side chilled practically out of the fridge would be the way to go.

Unlike King Midas and his crew we have the luxury of easily accessible clear commercial glassware, so relish in the ability to casually observe and appreciate everything from the short spongy white head, healthy carbonation, and brilliant deep golden translucent colour.  The sweet smell of grains, honey and grapes is apparent immediately, and when held closer to the nose the aroma is quite intense, with the grapes then the saffron as most prominent.  Some slight alcohol warmth is also apparent.  When it comes time to dive in and taste it there’s a fairly neutral, slightly bready malt at first.  In fact the flavour is not quite as sweet as the aroma promises, there’s some sweetness of honey and grape in the middle, followed by a dry finish accompanied with slight spicy heat from the saffron and warmth from the alcohol.  Not much lingering aftertaste.  Considering the juxtaposition of such diverse ingredients Midas Touch, although sweeter than most contemporary beers, is fairly balanced.  Tying everything together is a medium-bodied, almost effervescent mouthfeel, mostly dry with a bit of carbonation zip on the finish.

Brie comes first to mind for a complimentary pairing if you have the urge to nibble on something along with your glass of Midas Touch.  Because of the sweet and dry nature of the beverage any dish with a mild earthy nature would balance things out nicely, especially with a healthy measure of mushrooms and/or nuts as main ingredients.  Both those ingredients along with some brie blended into a risotto would be a winner!  For lighter fare a spring greens salad accompanied by some nuts and dried fruit then tossed with a raspberry vinaigrette would also match well. The brewery’s website suggests Pan-Asian dishes, baked fish, curries and chicken to serve alongside this historically re-created libation.

The next steps in the cooler:

From This Brewery:
Palo Santo Marron
60 Minute IPA
90 Minute IPA

Herbed/Spiced Beers:
Rogue Juniper Ale
Rogue Chipotle Ale
Rosée d’Hibiscus - Dieu Du Ciel
Australian Mountain Pepper Berry Lager - Amber’s
Sap Vampire Maple Lager - Amber’s
Commemorative Ale - Kiuchi
Aaiieeeeeeeeee Caramba! - Sherbrooke
Van Helsings’ All Natural Mouthwash - Sherbrooke
Pi Jiu - Alley Kat/Sherbrooke
Pumpkin Pi Spiced Ale - Alley Kat

Lateral Steps:
Hoegaarden
St. Bernardus Witbier
Hitachino Nest White Ale

Tags: USA

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