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  1. I am honored to help VikingJew introduce beers to the VBT. I first became enamored with craft brews in the early 90's when living in Fort Collins, Colorado. Colorado may be the leading state for the craft revolution and I was lucky to live in a city with one of the foremost craft breweries, New Belgium (and Odell's is not bad either). Fat Tire was a revelation compared to the Michelob and Moosehead that I grew up with here in Montgomery County, MD. Though Fat Tire is legendary (at least in my mind), there are so many interesting brews and styles that have emerged, especially in the last 5-10 years, that it almost seems boring right now. I look forward to sharing many different beers and discussions with you in the future on the VBT. The beer this week is Dogfish Head's Festina Peche. I tried it the first time when introduced a few years back and was impressed---looking forward to trying it again as have not had it since. Seems like an appropriate brew as we approach another hot July 4th weekend in DC. ABV is 4.5%. Per the website: A refreshing neo-Berliner Weisse, Festina Peche is available in 4-packs and on draft during the sweaty months. Sadly, there are only a few breweries left in Berlin still brewing the Berliner Weisse style, which is characterized by its intense tartness (some say sour). There were once over 70 breweries in Berlin alone making this beer! In addition to fermentation with an ale yeast, Berliner Weisse is traditionally fermented with lactic cultures to produce its acidic (or green apple-like) character. Served as an apertif or summertime quencher, Festina is delicately hopped and has a pale straw color. To soften the intense sourness, Berliner Weisse is traditionally served with a dash of essence of woodruff or raspberry syrup. In Festina Peche, since the natural peach sugars are eaten by the yeast, the fruit complexity is woven into both the aroma and the taste of the beer so there is no need to doctor it with woodruff or raspberry syrup. Just open and enjoy! More on the style from Beeradvocate: Berliner Weisse is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and lactobacillus culture. They have a rapidly vanishing head and a clear, pale golden straw-coloured appearance. The taste is refreshing, tart, sour and acidic, with a lemony-citric fruit sharpness and almost no hop bitterness. Served in wide bulbous stemmed glasses, tourists in Berlin will often order on as a "Berliner Weisse mit Schuss: Himbeere" or "Berliner Weisse mit Schuss: Waldmeister." These are syrups that are added to make the sourness more palatable. Himbeere is raspberry (red) and Waldmeister is woodruff (green). Cheers, Jeff
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