Bottle/Tap: Bottle
Well, it has been a few weeks, and I knew I needed to sample yet another Dogfish Head beer, so I found this rather intriguing brew. I admire the brewers of Dogfish Head, they really can blend some interesting ingredients to make some fascinating beer. This beer is brewed with roasted chicory and organic Mexican coffee, which means I had to try it.
As I poured this in my glass it looked no different than any other stout: dark. I was expecting to see something leafy and green fall out of the bottle, no luck. Right off I noticed this beer was a little bitter, it also was chilled, and I couldn’t taste much else. I let it warm up some more as I went on tasting and began to notice the coffee. Around room temperature I noticed the coffee flavor big time, and it tasted pretty good.
If you’ve ever had chicory in a salad or just by itself, you know that it is bitter to the taste. While the coffee flavor kicked in I also noticed some bitterness on the back of my tongue after each drink. I really wasn’t sure what to expect, and I will be honest that I was thinking of endive and romaine hearts, but this beer was very different and very good.
I finished my glass and was sad that I didn’t have another bottle. I’ve heard that if you put a bit of chicory in with your coffee beans while you grind them up it helps to take out the bitter flavor for your morning Joe. Dogfish Head seems to have found a way to harness this also and bring in some bitter flavor and not compromise much else.
If Andrew Zimmern eats bizarre food, I drink bizarre beer.
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