This saison-esque science project, from Dogfish Head Craft Brewery, gets complexity and fermentable sugars from two unique wine grapes sourced Washington's 2011 Winery of the Year Alexandria Nicole Cellars in Prosser, Washington.
The first addition is unfermented juice, known as must, from viognier grapes that have been infected with a benevolent fungus called botrytis. This noble rot reduces the water content in the grapes while magnifying their sweetness and complexity. The second is pinot gris must intensified by a process called dropping fruit, where large clusters of grapes are clipped to amplify the quality of those left behind.
"This is the absolute closest to equal meshing of the wine world and the beer world thats ever been done commercially," says Dogfish's Sam Calagione.