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.

Dave Logsdon of Logsdon Farmhouse Ales Q&A

Written by Brandon Jones for embracethefunk.com

When I started brewing I remember looking over all the yeasts at my local home brew shop and being amazed at the sheer number of types.  As a young brewer I bought Wyeast more than any other yeast brand mostly because of the smack pack type packing. When I was starting out in home brewing I was concerned about every little thing so I can still remember the first time once of my packs swelled before I smacked it. Nervous my yeast was messed up somehow I contacted Wyeast and Dave Logsdon quickly put my fears to rest.

I’ve come along a bit in my brewing since then and Dave has since moved into another role. So it’s very cool for me to have gotten the chance to talk with Dave about his new adventure: Logsdon Organic Farmhouse Ales.
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To Grow A Craft Beer Business, The Secret’s In The Water

Photo by Bill Chappell/NPR

Craft brewers are reaching markets far from their home breweries. In a Washington, D.C., store, beers from California, Colorado, Louisiana, Vermont, and elsewhere are for sale.

Written by Bill Chappell for npr.org

It’s a good time to be a craft brewer, as Americans are thirsty for full-flavored and local beers. But when small breweries grow, they can also risk losing some of the “craftiness” their fans love. And when they expand, many brewers have to rewrite their recipes — starting with the water.
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