Beer Profile: ta henket

Profiled by Ken Carman for professorgoodales.net

Another interesting Dogfish creation. Ingredients culled from hieroglyphics, this is a brew Rah would rah, rah.

Za’atar is a blend of spices, salt and sesame. Dried sumac is one of the poisons…. ah, “spices.” (Most likely a non-poison version of sumac?) Doum seems to be a palm fruit or derivative and chamomile. Wheat-based beer.

Pillow head with tad rock that fades fast. Just a tad hazy with rising bubbles. SRM 2-3 at best.

Sweet, caramelized fruity malt nose. Not much else.”Free range Egyptian yeast” was used. In other words they probably found a back porch or two (or more) and collected yeast. Light, plum-like, taste with caramelized malt sense clinging to roof of mouth.

Ta Henket is brewed with an ancient form of wheat and loaves of hearth-baked bread, and it’s flavored with chamomile, doum-palm fruit and Middle Eastern herbs. To ferment this earthy ancient ale, Sam and friends traveled to Cairo, set out baited petri dishes and captured a native Egyptian saccharomyces yeast strain.

Malt mouthfeel is light and a bit sweet, with perhaps some pilsner malt. This is a light beer, body and abv-wise. There’s almost a sweet wine like sense without the grapes or the higher abv.

The native sacc. yeast is probably one of the lightest treatment of that yeast of a beer I’ve had.

This is a unique, light and very satisfying beverage. One hopes they bring it back and back. I would drink this before any supposed “lawnmower” beer I’ve ever had. 4.5 abv. No hops sensed except slight bitter.