Beer-Wine Hybrids: Brewing Beer with Grapes
We all know it takes a lot of beer to make good wine. But historically the reverse also holds true. 2700 year old residues found in the chalices of the tomb of King Midas contain detectable amounts of honey, barley and grape juice. This beverage was the inspiration for Dogfish Head’s Midas Touch which helped popularize and make nationally available the beer- wine style hybrid.
The hybrid style has become sufficiently popular so that now even Coors makes one with their Grape Scott offering. But if you’re looking for the best hybrids, check out what Nate Saar is doing at the Bullfrog Brewery in Williamsport, Pennsylvania. Nate’s Le Roar Grrrz Druiven is currently the #6 rated beer in the world in the Lambic- Fruit style on RateBeer.com (#1 in North America). The hybrid was steeped on Milla Vineyard Merlot using the BullFrog’s proprietary yeast and bacteria. They’re all sold out now but if you’re in the area in August be sure to pick up one of their 20th anniversary bottles featuring another American Wild ale steeped on Wine Grapes Direct’s Clarksburg Chenin Blanc juice. And if you want to try something truly distinct, try to track down their Lose the Skin cider which was spontaneously fermented on Durell Syrah Grapes and is available on tap at four Philadelphia pubs.