The recipe for DFH’s Chateau Jiahu is based on the residual ingredients found in clay pots unearthed in the Neolithic village of Jiahu in northern China. The recipe is said to be over 9,000 years old. Dogfish Brewery first recreated the “very smooth” and “not too sweet” beer in 2006 and are currently producing a limited number of bottles for sale this summer.
In keeping with historic evidence, Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degredation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank.