On Facebook recently, I came across an old college friend of ours Paul, who has been running a blog about travel along the Delaware/Maryland/Virginia coast. Paul just visited the Dogfish Head brewery in Delaware and apparently was lucky enough to get a personal tour led by founder Sam Calagione.
Paul posted a video in which Sam spoke about the process that went into Midas’ Touch and the new Theobroma. Fascinating story here, archeologists analyze the traces of chemicals left on pottery found at ancient sites including King Midas’ tomb and a site in Honduras, and find out as much as they can about the liquids that the vessels used to hold. Then they bring this data to Dogfish Head-which seems to be the de facto leader in the field of Archeological Brewing-and they try to brew a beverage to the same specifications. The new Theobroma (which translates as “food of the gods”) is based off of the oldest known use of cocoa, in an Aztec beverage containing honey, chilies, and annato seeds.
The article also makes mention of Santo Palo Maron, which as we pointed out in the ACBF post
a few weeks back, is aged in barrels made of pseudo-endangered rain forest wood (presumably old barrels, not fresh ones) and tastes divine.
Anyway, check out the article. I hope sometime in the near future to get some samples of these beers, do some tasting notes and try to research some more about them, because I find this whole thing really cool. I had heard they could do this sort of thing but didn’t realize Dogfish Head was the leading expert in the field.