Let's travel back in time ... 9000 years! Preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province, Northern China, has revealed that a mixed fermented beverage of rice, honey and fruit was being produced that long ago - right around the same time that barley beer and grape wine were beinginning [sic] to be made in the Middle East!
Fast forward to 2005.... Molecular Archeologist Dr. Patrick McGovern of the University of PA calls on Dogfish Head to re-create their second ancient beverage and Chateau Jiahu is born.
The website also mentions the same sort of genesis story with the Midas Touch Golden Elixir. Both were good, though I thought that the Jiahu was far superior.
It's great marketing, to be sure -- and I'll admit to being swayed by Calagione's enthusiasm and grace. But I wanted to know more about this reference to "molecular archaeology" and its relationship to brewing. Is this just a Dogfish Head phenomenon? Are others pursuing it?