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Co-op brew corner

Skagit Brew Corner: Midas Touch Ancient Ale

midas-touchMidas Touch is a brew unlike any other. Rarely does one encounter a brewed beverage that blurs the lines between wine, mead and beer. Midas Touch Ancient Ale from renown Dogfish Brewing is such a drink.

midascat

Available for a limited time in the Co-op’s Beer Aisle, it also makes a great gift for beer and wine fans alike. This ale is brewed with barley, white muscat grapes, saffron, an

d honey. Its recipe was inspired by a discovery of a 2,700 year old tomb in Gordium, Turkey, the grave site of a king who is believed to be the real-life King Midas. In collaboration with molecular archaeologist Patrick McGovern, the brewers at Dogfish Head created Midas Touch ale based on a chemical analysis of ingredients found in an ancient drinking vessels.

Defying the conventional boundaries of beer and wine, Midas Touch includes the rich fruity flavors of white muscat grapes, the earthiness of saffron strands (harvested carefully by hand) and the silky texture of honey. This brew’s fusion sensibility makes it a great selection for beer snobs and wine aficionados alike.

Midas Touch offers pleasing flavors of melon, biscuit and papaya. It hints at a Belgian Saison style-ale, but also contains qualities of fine champagne. Golden in color and with its hefty alcohol content, this sweet-tart brew can be saved in an aging cellar for a year or so to mellow its character. Or just surrender to the urge to drink a brew fit for a king!

Midas Touch from Dogfish Head Brewing of Milton, Delaware. 9% ABV / 12 IBU. Pair with: roasted chicken, Asian fusion cuisine, curries or baked salmon with dill cream sauce.

 

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.