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Home > Midas Touch brewed by Dogfish Head Craft Brewery - Milton, Delaware

Midas Touch brewed by Dogfish Head Craft Brewery - Milton, Delaware


Midas Touch brewed by Dogfish Head Craft Brewery in Milton, Delaware           

This was the first beer in Dogfish Head's  Ancient Ales series. This sweet yet dry beer is made with ingredients found in 2,700-year-old drinking vessels from the tomb of King Midas. Somewhere between wine and mead, Midas will please the chardonnay and beer drinker alike. The ingredients for the original 7.5% ABV recipe in 2001 included yellow muscat grapes, lightly toasted 2-row barley malt, thyme, honey and saffron. The ingredients for the 9% ABV recipe include barley, white Muscat grapes, honey and saffron.
   

       
History of Midas Touch
Midas Touch Golden Elixir, marketed as Midas Touch, was first marketed in June 2001. The recipe for this beverage is based on the chemical analysis of residues found in clay vessels believed to date back to the 8th century BC. Originally discovered in Gordium, Turkey during a 1957 dig by archaeologist Rodney Young, the content of these vessels was left unknown for 40 years. In 1997, molecular archeologist Dr. Patrick McGovern received a phone call from a former student of his informing him of a residue on clay jars from the tomb of King Midas. Dr. McGovern quickly did chemical analysis finding all aspects of the drink except for the spicing agent but made an assumption of saffron due to regional availability.
 
       Dogfish Head Beers Brewing Up A Business by Sam Calagione 
 
Ancient Ales by Dogfish Head
You might not know it, but medieval Germans nearly ruined beer forever. In 1516, a purity law called the Reinheitsgebot mandated that beer be made with only water, hops and barley. (The role of yeast hadn't yet been discovered.) Thanks to that bit of brewing censorship and the bastardized recipes of modern brewing conglomerates, beer drinkers have been subjected to bland lager for a long, long time.

In 1995, Dogfish Head broke the shackles and started brewing extreme, exotic, extraordinary beers, and we've been thumbing our noses at the Reinheitsgebot ever since. We experimented with whatever ingredients we found in our brewpub pantry, things like chicory, licorice root, maple syrup, honey, pumpkin, raisins and brown sugar. People called us freaks, but we loved those full-flavored beers and so did our customers, so we stuck to our guns.

Turns out, we were the ones making traditional beers.

In 1999, Dogfish Head started working closely with Dr. Patrick McGovern, one of the world's leading experts in ancient beverages. He helped us uncover the traditions of ancient brewers. Like us, those ancient brewers made the most of the ingredients they had on hand, and their beers were as colorful and creative as their cultures.
   
                        Dogfish Head Brewery
 
The Start of Dogfish Head, America's Smallest Brewery in 1995
The story of Dogfish Head began in June of 1995 when we opened Dogfish Head Brewings & Eats, the first state's first brewpub opened in the resort beach community of Rehoboth Beach, Delaware. The plan was to bring original beer, original food, and original music to the area.

Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Our very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, we brewed three times a day, five days a week! The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. We quickly got bored brewing the same things over and over – that’s when we started adding all sorts of weird ingredients and getting kind of crazy with the beers!
 
 





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