A modern update on a 9th century Finnish proto-beer. Brewed with rye, we caramelize the ort with white hot river rocks, then ferment it with a German Weizen yeast. In addition to juniper berries foraged directly from the Finnish country-side we added a sort of tea made with black tea, cardamom, cinnamon, ginger, cloves, and black pepper.
The spicing is subtle and balanced and Sahtea is a highly-quaffable, truly-unique brew with a full-mouth feel.
The Sah'tea was first brewed at our small brewery in the Rehoboth Beach brewpub. The brew was chronicled in The New Yorker article by Burkhard Bilger in the fall of 2008.
For the Story Behind The Story of our Sah'tea, check out our Quick Sip Clip about Sah'tea at http://www.youtube.com/v/5te58UK4Nxw.
Brewer: Dogfish Head Brewing
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- United States - Milton, Delaware
- As a brewery, we brew off-centered ales for off-centered people. Our beers push the envelope of what beer is expected to be, often using non-standard ingredients, such as raisins, chicory, maple syrup, vanilla and grapes. We're also known for brewing beers with lots of hops or high alcohol contents. Some of our beers, including the WorldWide Stout, 120 Minute India Pale Ale, and the raspberry-flavored strong ale Fort, are highly alcoholic, reaching 15% to 20% alcohol by volume (typical beers have around 3% to 8% alcohol by volume). A handful of our beers are also aged in huge wooden tanks. Dogfish is also known for our Ancient Ales, brewed with the support of molecular archeologists from the University of Pennsylvania. These beers, with recipes based on residue discovered in ancient tombs include Midas Touch, Chateau Jiahu, Theobroma & more.
Shelf Tags for Dogfish Head Sahtea
Style: Specialty Beer
- This is explicitly a catch-all category for any beer that does not fit into an existing style category. No beer is ever "out of style" in this category, unless it fits elsewhere.
The category is intended for any type of beer, including the following techniques or ingredients:
- Unusual techniques (e.g., steinbier, ice beers)
- Unusual fermentables (e.g., maple syrup, honey, molasses, sorghum)
- Unusual adjuncts (e.g., oats, rye, buckwheat, potatoes)
- Combinations of other style categories (e.g., India Brown Ale, fruit-and-spice beers, smoked spiced beers)
- Out-of-style variations of existing styles (e.g., low alcohol versions of other styles, extra-hoppy beers, "imperial" strength beers)
- Historical, traditional or indigenous beers (e.g., Louvain Peetermann, Sahti, vatted Porter with Brettanomyces, Colonial Spruce or Juniper beers, Kvass, Grätzer)
- American-style interpretations of European styles (e.g., hoppier, stronger, or ale versions of lagers) or other variants of traditional styles
- Clones of specific commercial beers that aren't good representations of existing styles
- Any experimental beer that a brewer creates, including any beer that simply does not evaluate well against existing style definitions
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