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Dogfish Head Noble Rot

May 20, 2013

Dogfish Head is one of those breweries that I really just… don’t quite get. I enjoy some of their beers, in fact I enjoy a lot of their beers. I have fond memories of having dinner with friends in one of their several alehouses. They’re a fun brewery but I just don’t really get where they’re coming from a lot of the time. Case in point, the Noble Rot.

Noble Rot is a term used by vintners to describe a certain type of mold. There are times when this mold can completely wreak havoc on crops, especially fruits that aren’t grapes (strawberries are particularly susceptible). However, when certain strains grow on certain wine grapes, it creates delicious sweet wines. The rot elevates the taste, hence noble rot. This beer was brewed using grapes suffering from noble rot.

The beer pours a clear golden color with a bright white head, almost champagne-like in its coloring. The scent is like a bright New Zealand Sauvignon Blanc; sweet fruits, fresh cut grass, and melon. The body is light, and the mouthfeel is fresh and clean.

The first thing that touches your tongue is sweet grape flavor, that expands into a real wine-like palette. There’s citrus and fresh grass combined with melon to make just a really great mix of flavors. A light hop finish gives it a clean crisp ending, and a light yeast funk sneaks in through subtle undertones for a really complex drink. In some ways this beer is more of a Sauvignon Blanc than some Sauvignon Blancs I’ve had.

Which I guess is where I’m not sure what’s going on anymore, because this is a beer not a wine. It’s delicious and the night I had it, it was warm and I really just wanted something light, sweet, and refreshing so the Noble Rot hit the spot. However in many ways it just showcases the disconnect I have with Dogfish Head as a brewery.


From → Beer

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