Dogfish Head's Chateau Jiahu

Molecular archeologist Patrick McGovern and Dogfish Head Brewery are at it again. This time they've brought back a 9,000 year old brew from preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province, Northern China.

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, and Chrysanthemum 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.