Ban-Anna’s Love Diablita De Leche Nectar by Nubis Sanctum Ales is a 10% ABV Doppel Weizenbock brewed with Bananas and Goat Milk Dulce De leche Caramel aged in White Grape Wine.
“They Say The Devil’s water it ain’t so sweet”…
Whoever said this has never tried it to begin with. Everyone has a sinful pleasure but none have ever made it a mission …
Until Anna came to bring these inner desires to manifestation the day she met with a mysterious woman who gave her a magic potion.
Since that time, Anna has had the magic touch. A simple drop or a touch from her would bring people’s most inner desires out. However, the more Anna shared, the more of her inner devil started to manifest. She was a kind hearted devil though. Unlike the tales told.
Myth would have you believe that the root of all desserts stemmed from this very potion. Some say that what Anna drank was actually this ‘devil’s water’. Whether the mysterious lady from that day was an Angel or a Devil, the potion is enough to turn the holiest of man into a sinner.
Ingredients: Water, Malts, Hops, Bananas, Vanilla, Coronado Dulce de Leche Cajeta Caramel aged in White Grape Wine and Yeast.
Project #17 pays tribute to my need of making a beer similar to the Bananas Foster’s beer from Buffalo Bayou which was given to me a couple months ago by my friend Aaron Mendiola of www.beermetaldude.com. I had always wanted to make a Weizenbock for a long time ago since the style pays tribute to the Doppel Bocks and Dunkelweizens which are some of my favorite styles from Germany. Lucky for me, the Bananas Foster was a Weizenbock. Hence where I got a crazy idea of making something similar but taking my own experimentation into consideration. Essentially, I wanted to implement Coronado Dulce De Leche Cajeta de Cabra into the mix. It is a Mexican Dulce de Leche with Caramel which was aged in White Grape Wine or what they call, Envinado. Also, since I wanted to make a beer that would go well into a beer float. The more the better to make a delicious style such as this. I don’t think the implementation of Goat Milk Caramel has ever been done in a beer so it was definitely a chance to make something unique and special. Aside from the base weizenbock extract recipe I researched, I added a lot of Crystal 40 malts which made my partial mash even bigger. With all the ingredients in place I had something very special to work with. So after a long time, basically 10 weeks of waiting and racking done, here is the brew! Cheers!
Rich Bananas, dulce de leche caramel, goat milk, vanilla, dark fruit raisins, plums, cherries, currants, piloncillo sugar one, bubble gum, stone fruit peaches, pecan pie, dark chocolate, milk chocolate, Chunky Munkey ice cream, walnuts, plantains, tres leches cake, coffee cake, banana nut bread and flan hints
Mexican Dulce de leche Goat Milk Caramel, vanilla, grilled bananas, clove spice, banana bread, coffee cake, pecan pie, sweetened condensed milk, dark chocolate, milk chocolate, coriander, wheat bread, rye bread, toasted rye bread, hazelnut nectar, stone fruit apricot and peach notes, leather hints, bubble gum, capirotada raisin bread pudding, piloncillo sugar cone, plantains, cinnamon hints, fruit cake, Chunky Munkey ice cream, grape wine notes, tres leches cake, flan, banana cream pie, toffee, cane sugar, rum hints, walnuts and Nutella hints.
Finishing up with bananas, goat milk dulce de leche caramel, vanilla, bubble gum, earthy notes, dark fruit, flan, tres leches cake, stone fruits, coriander spice, plantains, clove spice hints, and dark cherry notes. No alcohol in the taste, Crimson Blood and Dark medium Body, smooth, creamy, syrupy and chewy mouthfeel along with moderate drinkability.
Yet another crazy experiment done successful. This came out to be such a very delicious brew that it truly is orgasmic! I was concerned about this project big time since I got some sediment left over since there was so much banana in the brew (About 25 bananas!!) When it came to the caramel, I was concerned about how to add it to the brew in secondary since caramel the caramel is made with Goat’s milk and you could really smell it when I boiled the caramel with water. I stuck to my guns and said fuck it, all in the name of good beer and experimentation. I am so thankful that the people that have tried it so far have really liked it and even though it was a one off batch of brew, I definitely would like to make this again and proceed with other experiments as well. Hope to some day make enough for some beer enthusiasts like yourself to try some day. Cheers!
Anime Corner: (tl;dr)
Anna Nishikinomiya from Shimoneta, Asmodeus and Astaroth from Shinrabansho were used in this beer for many many reasons. During the research to make this beer, my friend Steven Blackburn from Iowa and I joked about the scene in Shimoneta where the girl Anna infused her “love nectar” into her cookies. So we basically discussed, if this beer is to be a true dessert, it has to be so damn good like a true nectar of gods. A beer that will basically make you orgasm since it would be so rich and ddelicious Essentially, all the sweetness from the bananas and caramel would become love nectar. The fact that I combined Anna on the label with Asmodeus is a play at the beer style, a DoppelWeizenbock or Double Buck/Goat Wheat beer. It is almost like a duality, Dr. Jekyll and Mr Hide kind of thing. Also, since goats have been used in some cultures to represent devils, I think it was fitting to put both Asmodeus and Astaroth on the label as well. This and the back that I literally used a Goat’s milk caramel into the beer, just adds to how much more the ingredients paired so well with the Weizenbock. The Doppel aspect also notes the fact that the beer is a stronger or Double/Imperial beer at 10%. In this beer, the Banana aspect, you can see Anna’s name is in Banana, and the whole Diablita de Leche is a play on the words Devil’s Milk. So you can see how I related Goat and Devil there. So then the whole thing with Astaroh and Asmodeus together is the Doppel Bock. Also, Since the grain bag burned a tiny bit at the bottom, the bitter earthiness of the brew can be seen as the burning of hell fire. Oh and Anna becomes Asmodeus after too much Love Nectar. Hope I covered everything.
Chateau Jiahu by Dogfish Head is a 10%ABV Herbed Ale brewed with honey and hawthorn fruit and fermented with grape juice.
9,000 year old Chateau Jiahu stands apart as the most ancient, chemically-attested alcoholic beverage in the world.”; “Its re-creation is based on painstaking excavation by Chinese archaeologists of Jiahu in the Yellow River basin, state-of-the-art microanalysis of pottery residues by American laboratories, and the inspired “Neolithic” brewing of Dogfish Head Craft Brewery. Chateau Jiahu, then as now, opens a window into the world of our ancestors
It has been ages since I first had this beer. Back then when I bought it in 2011, I was fairly new to beer reviews and such. It has been almost exactly 2 years since my last review so I decided to get this one to give it another go.
Aromas of this beer are of honey, white grapes, biscuit bread, flowers, peach, pear, champagne, apples, very slight estery banana cloves, slight pilsner sugars and peppercorn. The flavors are white grapes, pears, apples, apple cider, champagne, lots of honey sweetness, pilsner sugars, pomegranite, slight cloves, slight coriander, slight peppercorn, flowers, vanilla and biscuit bread. To be honest, this is closer to a dessert white wine. It is fantastic and delicious, yet the pilsnery effect makes it where it is reminicent of a lager but very very nice and amped. First of all, for being 10%ABV, there is no sense of alcohol and because of it’s drinkability, it would taste awesome to anyone who is not really into craft beer. This is a magnificent beer and one I would introduce to people who are new into craft beers. Definitely a recommend for many to try. Just be careful since at 10%ABV, the beer is so good, one could easily finish it the bottle
A rare piece of beer here. Smells of fruit and honey. The bitterness and alcohol are very masked by the honey and grape sweetness. Some what of a earthy after taste, Highly recommended if found . The beer itself has a history(Beeradvocate.com) “Inspired by a beverage found in clay posts in China around 9000 years ago. In keeping with historic evidence, Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degradation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, and then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank.”
Cellar Door by Gypsy/Gangster brewer, Stilwater Artisanal is a 6.6%ABV Farmhouse ale/Saison wheat ale brewed with White Sage. It is actually closer to a witbier (Belgian White). Perhaps, a fusion of a saison and a Belgian white
over the ages the term ’cellar door’ has numerously been referred to as the most beautiful term in the English language. upon setting out to create the first summer addition to the Stateside line up of ales; the feeling that almost instantly came to me was that of beauty & cleansing. many summer offerings tend to lack the complexity of their bigger, colder season counterparts; so my goal was to craft an ale of extreme balance with a delicate complexity that allows for contemplation while also providing quaffable refreshment. Starting with a base of German wheat & pale malts this crisp slightly hazy foundation was then accented with a blend of Sterling & Citra hops providing a intricate blend of herbal grass & tangerine citrus flavors and aroma. to pull this all together and to complete the ’cleansing’ aspect of my vision i gently finished the ale off with a touch of white sage, lending a mild earthy spice character to the blend. of course let’s not forget our house saison yeast that brought all the elements together leaving a dry yet intricate finish. enjoy, b.
Upon opening the Cellar Door of this fine ale, we are exposed to sweet Belgian and saison aromas. On one hand you have floral and some peppercorn notes but you can also smell the fragrance of tangerine, lemon, coriander spice, some mango, almost like a tang orange sweetness. The flavors go in many directions. We have Belgian wheat brad, sweet bread, orange, honey, minor grassy, pine and grapfruit hops in order to establish a minor Belgian Pale feel without compromising the sweet flavor for bitterness. There are some flavors or caramel, white grapes, mango, apples, peaches, pears, sage, coriander spice, banana cloves, peppercorn, oak wood and biscuit. It is kind of crazy as you get a load of tropical like fruit flavors, with rich Saison and bready goodness along with the way a Belgian White tastes. Quite the awesome blend of flavors here. Saison, Belgian White and some Belgian Pale Ale lovers will love this one. It is quite the exquisite beer and a must pick up if you can find it 😀
Guava Grove by Cigar City Brewing is an 8%ABV Saison brewed with Guava or Guayabas