The wort for Sah’tea is caramelized over white-hot river rocks, and the beer is fermented with a German weizen yeast. In addition to juniper berries foraged from the Finnish countryside, Sah’tea is flavored with black tea, cardamom, cinnamon, ginger, cloves and black pepper.
The spicing is subtle and balanced, and Sah’tea is a highly-quaffable, truly unique brew with a full mouthfeel.
Sah’tea was first brewed at the small brewery in our Rehoboth Beach pub. The birth of Sah’tea was chronicled in a New Yorker article by Burkhard Bilger.
For the story behind the story of Sah’tea, check out these Quick Sip Clips:
The hot rock boiling of the Sah’tea wort certainly adds a certain element of excitement to our normal brew day here at Dogfish. In this video, Lead Brewer Bryan Selders talks about prepping for the brew.
Once the rocks were good and hot, they were transferred into the kettle. Here is a somewhat long, unedited version of the first leg of the brew.
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