Drink With The Wench

DFH Twitter Taste Live RECAP

In this post I am going to attempt to recap the Dogfish Head Twitter Taste Live event from Saturday March 7th 2009. Now mind you, I did use the word attempt.

Yesterday I made a last minute decision to purchase a webcam and setup a live ustream feed for the event. Having neither used ustream nor a webcam prior to last night, I think that things went fairly well. Obviously, I could have been more organized … but that is something to work on for the future.

The DFH Twitter Taste Live started out as all TTL events seem to start – early. Several tweeters joined the TTL feed earlier in the day – posting updates about the beer and wine they were drinking at the time. Even the “official” Dogfish Head Tweeter (@dogfishbeer) started the night out a bit early with Dogfish Head Aprihops. After addmitting his lack of patience, Dogfish Head brewer zymoid popped open a DFH 60 min IPA prior to the event. Naturally, my day began early as well. I started off with some Tom Eddy New Zealand (aka TENZ) Sauvignon Blanc during lunch. I then moved onto Radford Dale Freedom Pinot Noir just prior to the DFH TTL.

The three Dogfish Head beers that were “officially” tasted for this event were: Red & White, Fort, and Palo Santo Marron. Instead of posting my personal tasting notes as usual, I have decided to post the tasting notes of the tweeters from the DFH TTL event. However, I will try to follow the format that I usually use in my beer reviews. This should be interesting … and fun.

 

All the picutres of the beers are compliments of @kallardnyc. Thanks! For other really great picutres from the night, check out @lemasney’s FLICKER PAGE.

I appologize in advnace to those of you who are unfamiliar with Twitter and do not understand the way in which I am presenting my tasting notes. Hopefully you can get the jist! Cheers!

Red & White

 

Brewery: Dogfish Head

Style: zymoid: @beertweeter Calif pinot noir grape juice is used. Yeast is Belgian wit type.

zymoid: @panache We like to play with wood, and originally started with pinot noir barrels from CA. Thought a suped up wit beer would be fun.

Color: angelostzelepis: Nice copper color, a lot of sediment

stfler22: the sediments in the red & white give the brew a unique texture and balance beautiful color!!

Carbonation: lemasney: carbonation is not visually evident, but very evident in the palate. Like an ocean. The body is a summer sunset, with rain in the morn.

Aroma: zymoid: I’ve got the 09 R&W. Some bubble gum esters in the nose, tannins/oakiness and all kinds of fun. A party in the mouth.

beercommdood: fruity and tart smelling, nice solid finger of creamy head, picking up the wine notes in the nose

Mouthfeel: bsimi: Very creamy texture… nice beer !

Flavor:  beercommdood: Very sweet and malty, high fruity taste with wine coming through strong.

Finish: darknova306: @beertweeter The alcohol isn’t noticeable at first, but I’m getting a nice warmth after the swallow. Works well with the wine flavor.

kingfarmwine: the pinot noir barrels really enhances the complexity

Pairings: beertweeter: http://twitpic.com/1x5q5 – so earlier I decided to pick up some Chatham Littlneck clams and steam them in Red&White

beertweeter: this works nice with dank cheese http://twitpic.com/1x4l5 as well – Raw Blue Cave Aged

Interesting Facts: dogfishbeer: @zymoid And Sam’s fave wine is Pinot Noir.

zymoid: Tooting the horn alittle here: R&W won gold medal in last years GABF.

Comments:beertweeter: the Red & White is one of the top 3 I’ve had from Dogfish…huge bonus for creativity!

zymoid: @AngelosTzelepis R&W is great in a wine goblet. Lets it warm up and releases the aromatics nicely

 

Fort

Brewery: Dogfish Head (lemasney: Dogfish head is brewing beers that make you rethink the very state of beer as an idea. They ask you to set aside your beer definition.)

Style: zymoid: @panache We brew a strong ale base and then add a BUNCH of raspberry into secondary ferment.

zymoid:@beerphilosopher Some sugar is used in the kettle, but the fruit really carries the load.

zymoid:@beercommdood Not many hops in this, mostly malt and fruit doing the work.

Color: boothbay: For it’s powerful raspberry taste and aroma…it’s color seems lighter/tricky.

Carbonation: beercommdood: Fort is very fizzy. The head was very crisp and popping like Rice Krispies. Head now completely gone, no lacing.

Aroma: beercommdood: Getting some caramel on the nose with the berries. Anyone else?

darknova306: Lots of raspberry in the nose, with a little bit of caramel malt. Smells like a little tartness is there, too.

Flavor: lemasney: taste is deep, layered with flavors: raisin, cherry, plum, raspberry, citrus, bitterness, burns on the way down. So nice.

lemasney: definitely brandy, wheat, raspberry, and honey. Delicious. Agitation brings a strong aroma of whiskey, oak, and leaf mold.

Finish: kallardnyc: Fort is warm in the chest like a Port or Madeira.

Pairings: dogfishbeer: I’d drink this with a sliver of great dark chocolate.

Comments: beertweeter: this is like Raspberry Rock Candy…insane!

beerphilosopher : Friends don’t let friends drink Fort and Tweet

panache: Well the Fort was great. Don’t know if I would have bought it before today, but now I definitely will! Nice work @zymoid !

Palo Santo

Brewery: Dogfish Head (dogfishbeer: You HAVE to come to the brewery and see the massive tank made from Palo Santo Wood. it’s way cool.)

Style: zymoid: @rgrace99 Gotta say, the wood is the key, yeast is 2nd ary for this beer.

zymoid: @BrewDad Yes, it almost comes off as a fruit beer– cherries esp. it is all from the Palo wood. Amazing tree.

zymoid: @beertweeter We source yeast from both Whitelabs and Wyeast.

 

Color: hopwild: - PSM – pours like used motor oil – more like a black ale than a brown!

erikboles: as we say on @BeerTapTV “Dark as a struck match”

Carbonation: hopwild: - PSM – pours like used motor oil

Aroma: semperfifi: Partner says “Cherry wood flavor…”

beertweeter: Burnt Campfire Wet Wood Next morning with a malt sandwich?

beercommdood: Palo Santo nose: molasses, vanilla, peat, and burnt sugar cookies

Mouthfeel: brewdad: 12% it does not come off this strong in the flavor. The wood must have mellowed the flavor.

Flavor: angelostzelepis: Coffee, caramel, vanilla working for me today. I love this beer.

Finish: erikboles: there is a very very subtle taste of how fired ceramics smell on the back-end of the PSM

Pairings: zymoid: Y’all, save some of your chocolate for the PSM. It’s a great pairing.

zymoid: Palo Santo is a great mixer too. Try 50/50 with our Punkin ale.

Interesting Fact: kallardnyc: After the 1906 San Fran earthquake, wire insulators were made from Palo Santo wood because the was a shortage of materials.

Comments: thebeerwench: Dudes Palo Santo wood is a fucking bitch. Do you know how hard it is to cut down, let alone make a huge ass fermenting tank with?

 

RANDOM WENCHNESS

Somehow I missed this tweet from later in the tasting - zymoid: @TheBeerWench So who are you?

My bragging rights - dogfishbeer: @TheBeerWench That’s why we love you!

 Great comment – beertweeter: @dogfishbeer @zymoid @thebeerwench the best! great peeps, great brews! I’m sticking around

Another great comment – hopwild: thanks @dogfishbeer and @zymoid for joining us! thx @thebeerwench for hosting!

And lastly - dogfishbeer:@TheBeerWench – Thanks so much for hosting the tasting tonight, that was great fun! – YOU ARE VERY WELCOME. Thank you Dogfish Head for making the best fucking off-centered ales for the crazy off-centered people like myself! Cheers!