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Dogfish Head Midas Touch

Josh Nov 9, 2006 03:00 AM

Finally tried this tonight at O'Brien's. What a great beer!

Apparently based on a Sumerian beer recipe, made with honey, muscat grapes, and saffron. 9% alcohol and very reminiscent of a dessert wine in flavor. It would probably be a good accompaniment to desserts, actually. A pity I can't find this in stores, as it's easily my favorite so far of the Dogfish Head beers.

Anyone else tried it? Or know where to buy?

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  1. JMF RE: Josh Nov 9, 2006 04:36 PM

    I haven't had it for a few years but I like everything they make. I can get it at my local beer distributer but it sells out pretty fast.

    1. MVNYC RE: Josh Nov 9, 2006 06:51 PM

      Nice I will head down to Obriens to try it out.

      1. goodbyeohio RE: Josh Nov 10, 2006 12:27 PM

        if you liked midas touch, you should pick up their new 750ml offfering, chateau jiahu. similar theory, only this time they are using an ancient chinese beer recipe brewed with " pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers"

        not my cup of tea so much but somewhat similar to MT.

        jim

        1. e
          ElizabethHenton RE: Josh Dec 4, 2006 10:10 PM

          Dogfish head: yum yum. I love their 60 and 90 minute although their aprihop and courant seasonals are fantastic

          Other micro favorites

          Lagunitas Maximus IPA is my favorite beer. It's so rich and tasty.

          Rogue Dead Guy Ale: all their offerings are yummy.

          Avery, Whale's Tale by stirrings, flying dog

          Lately, I've been all over the pale ale by the peak organic beer company

          Happy tasting

          1. Chinon00 RE: Josh Feb 13, 2007 01:12 AM

            I had this on draft at my local pub last Friday and had trouble with it. Because of the use of honey and grape juice and malted barley it is certainly complex but in a contrived manner (to me). I guess that I should take some of my own advice and try to judge this beer on it "own terms". But what was always brilliant about beer, wine and whisky (that I've enjoyed) to me was the irony of the level of complexity that can come about from using limited starting ingredients.

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