Beer Review: DOGFISH HEAD POSITIVE CONTACT

Beer Review: DOGFISH HEAD POSITIVE CONTACT

Publisher: Dogfish Head Brewing
Genre: Fruit Beer
Print Length: 750 ml
ISBN: 0

Dogfish Head’s Positive Contact is a daring blend of cider and beer, loosely based on a Belgian-style Wit beer but with a twist. Unlike traditional Wits brewed with bitter orange peel and coriander, Positive Contact takes a different path. Inspired by a visit to Eataly in New York City, brewers Sam and Ben crafted this unique beer with organic Fuji apple cider, fresh organic cilantro, and dried cayenne pepper, all pressed in-house from 200 lbs of apples using their fruit press. These fresh ingredients, delivered just days before brewing by Sam’s friend Zeke of Washington’s Green Grocer, add a vibrant touch to the brew.

The grain bill is a mix of about 50/50 wheat and barley, with a small portion of Anson Mills Slow-Roasted Farro added. This ancient heirloom grain variety adds a delicate aromatic quality to the beer. A new hop variety, Calypso, contributes notes of pear and apple that complement the other ingredients perfectly. Fermented with a Belgian Wit yeast strain, Positive Contact offers both fruity and spicy complexity.

Appearance:

Positive Contact pours a hazy yellow gold with a thick layer of white foam.

Aroma:

The aroma is filled with fresh herbs like cilantro, sage, and mint, along with hints of banana.

Taste:

The taste offers spicy yeast and vanilla notes, along with the dryness of cider. Banana flavors are also present, with a slight tanginess in the aftertaste.

Mouthfeel:

The beer has a creamy mouthfeel, with modest carbonation and a full body.

Overall:

Among Dogfish Head’s recent “untraditional” beers, Positive Contact stands out as one of the most cohesive. It resembles a spicy Imperial Wit or Weizenbock, rather than a cider, though the cider notes are discernible. It’s best enjoyed fresh to fully appreciate its spice profile.