I started the Summer vacation drinking…I mean research, as soon as I got home from work on the Friday before heading down to Sweet Cape Cod for the week.  I pulled a cold Southampton Publick House IPA out of my fridge and poured it into a glass while whiping the drool from my mouth.  I’m usually suspicious of people who use the “olde” English spelling for things like “shoppe” or preface it with “Ye”.  But I had heard good things about this New York brewery.  It poured a light amber with a thin sudsy head.  A great hop aroma with a slight smokiness.  The first sip not only contained a strong hop taste but was also had the bittersweet grapefruit rind flavor which lingered after the finish.  Keep in mind, I had the natural high of the night before a week’s vacation, so it was hard to ruin my chipper mood.  It’s high carbonation made it refreshing and I give it high points for drinkability.  Great with the oversized cheeseburgers with whiskey chipotle sauce I had for dinner. 

The Dogfish Head folks continue to prove they are wacko extremists when it comes to brewing spectacular beers.  This time, like their Midas Touch, they delve into ancient history to find new and mysterious tastes.  This time they go to China, where recently unearthed artifacts have traces of the worlds oldest brew.  Chateau Jiahu is based on a northern Chinese concoction painstakingly anylized by University professors and then handed over to the mad professors at Dogfish Head.  Like most of their brews, it’s got some crazy shit in it.  Pre-geletinized Rice flakes, Chrysanthemum flowers, muscat grapes, etc.  After pouring this reddish amber nectar it formed a thin but creamy off-white head.  I could smell the fermented fruit, it almost had a musty character.  The malt also came through in the aroma and with vanilla and light citrus.  I studied the illustration of the hot asian gothy chick on the label while I let it settle.  The first sip was rich, as alot of Dogfish Head occasional brews are, tasted of orange and raisin, with a high alcohol taste and a delicious creaminess.  This brew made my lips, gums, and teeth tingle.  It was so mystifying I started to feel paranoid.  What if they messed up a step in the process and accidentally made some kind of hallucinogenic liquid that is eating away at my oral cavity?  Is this a trick by the Chinese Government to make us drink a mind control solution disguised as a historical re-creation?  Should I get my teeth cleaned?  The tingling went away after a couple of sips.  As it warmed it’s fruitiness was enhanced and the alcohol taste increased.  As I approached the bottom of the bottle my skull started to warm.(8.0 ABV)  The Dogfish Head people are witches!!  The fermented fruit aroma increased and the taste of apples started to appear.  Or was I tripping balls?  It finished sweet.  This is a brew to be enjoyed and not guzzled.  The ancient Chinese must have been very happy drinking this….when they were not being pillaged by Mongols.

I love that point during a Cape Cod vacation when you become “Beachy”.  You’ve been at the beach every day body surfing and taking in the sun.  Eating snow cones while getting crispy.  Using the outside shower to rinse the sand out of your crack.  Your skin is covered in layers of salt water, sunscreen, and sweat.  It was in this state I refreshed myself with a Whales Tale Pale Ale from Cisco Brewers.  I sat on a deck in the sun letting the salt and sand bake into my scalp and grabbed a cold one from the cooler.  I first held the iced cold bottle to the back of my neck before I poured it to reveal it’s light copper color and sudsey head.  Then first cold sip of this Nantucket brew was light on hops with a touch of grapefruit rind and smokey malt.  It was not overbearing and fully drinkable.  I enjoyed the full four pack including one in the outdoor shower which is a great summer experience.  It finished bitter and crisp and was the go to beer of my summer vacation.