If you like #craftbeer and you're in NYC, you need to monkey your hind quarters up to the roof at Eataly on 23rd, because every beer I had, with the cured meats I ordered was outstanding enough to rave about. For example, this is Wanda, a chestnut fermented ale.
Odorless, dark, mild, slightly dry, and creamy mouth feel. It's a chestnut ale, cooked up by struggling rap artist, but Rock Star Brewer, Sam Calagione (Dogfish Head), Leo di Vincenzo (Birra del Borgo) and Teo Musso (Baladin) and executed by Peter Hepp, head brewer. Don't know if it's the dude with all the wild tats helping out behind the bar, but I saw him there in the Nano brewery area near the stairs.
What freaked me out a little was this: though darker, this beer has the same dry tannic quality that my last Honey Pumpkin #homebrewing project had, if somewhat more creamy and without any hoppy aroma or bitterness. But similarly earthy all the same.
At this point it was a little too soon to just concluded that Berreria and their birraz are awesome, epic, delicious and amazing, but after spending most of the night sampling the balance of their cask beers, including a peppercorn flavored deal and then a thyme flavored number, from a actual cask, on tap, via the beer pump, which the British call "Real Beer", it's safe to say that Dogifish Head ain't Nothing to F with!
Yet and still, my feeling is that Sam Calagione won't really make it here in old NY until he does a "WU Tang Clan 40oz Park Hill Pils" and pours a little out with RZA for The Ol' Dirt Dog. Brooklyn-- Zoo!
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