Dogfish Head Namaste White Ale

On a quest to brew a witbier chock full of flavor, Namaste White dug deep into our culinary roots using ingredients of dried organic orange slices, fresh-cut lemongrass, peppercorns and a bit of coriander for a refreshing and sessionable experience.

Dogfish Head Craft Brewery 2018 Release Calendar

Dogfish Head Namaste White Ale Sell Sheet

Description

Dogfish Head Namaste White

Dogfish Head Namaste White. On a quest to brew a witbier chock full of flavor, Namaste White dug deep into our culinary roots using ingredients of dried organic orange slices, fresh-cut lemongrass, peppercorns and a bit of coriander for a refreshing and sessionable experience.

“A twist on the usual witbier – complex in its aroma, simultaneously refreshing and contemplative.” – Paste

With notes of clove and subtle coriander, you’ll find flavors of citrus and sweet malt, with a slightly spicy finish for a zesty mouthfeel.

Originally brewed in tribute to our friends at 3 Fonteinen Brewery in Belgium after a devastating setback to their business in 2009, Namaste White is a witbier bursting with good karma.

ABV: 4.8
IBU: 20
RELEASE: Year Round
ORIGINAL RELEASE DATE: 2009
STYLE: White Ale
GLASSWARE: Shaped Pint
CHEESE PAIRING: Goat
FOOD PAIRING: Roasted turkey, Caesar salad, pasta with cream sauce
COLOR: Golden straw
AROMA: Citrus & cloves with subtle coriander notes
FLAVOR: Balance of citrus & sweet malt notes with slightly spicy finish
MOUTHFEEL: Quenching and zesty

See our Dogfish Head Craft Brewery Portfolio

Dogfish Head Craft Brewery

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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