Drink This: Dogfish Head Noble Rot

My body is radiating heat this morning. Like…a lot of heat. Z and I spent the weekend in Gloucester with his family, which included lots of time on a boat and in the ocean – which, for someone Irish/Scottish/English like me, means I spent a lot of time getting burned by the sun. Needless to say, today my skin is red and very, very warm. But it was worth it.

This past weekend also included a lot of good food and beer. Too much beer, perhaps, but we were on a mini vacation. It’s allowed. We didn’t imbibe too many fancy beers on the boat, but in the spirit of summer, I am writing to tell you about one of my favorite “fancy” beers this season – one that I fell in love with, despite how difficult it is to find in stores near me.

Dogfish Head’s Noble Rot is a beer that wine lovers will enjoy. It’s brewed with two unique wine grapes from Alexandria Nicole Cellars in Prosser, Washington. Just take a gander at this thirst-quenching description, straight from Dogfish’s website:

“The first addition is unfermented juice, known as must, from viognier grapes that have been infected with a benevolent fungus called botrytis. This noble rot reduces the water content in the grapes while magnifying their sweetness and complexity. The second is pinot gris must intensified by a process called dropping fruit, where large clusters of grapes are clipped to amplify the quality of those left behind.”

Yeah. Let’s just say this 9% beer is refreshing, crisp, and ideal for sipping on a hot summer day. Just sip carefully: this brew goes down a little too easily, despite its high abv.

To see where you can pick up a bottle near you, click here. 

What did you do this weekend?

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