Dogfish worked with a molecular archeologist to recreate way-old brews, and's now pairing them with Pacific Times grub in this one-off, five-course meal that includes coriander-seared grouper & curried bananas paired w/ Midas Touch (2,700 yr old recipe from Turkey that's "somewhere between wine & mead"), Indochine beef in a shiitake sauce paired w/ Theobroma (based on chemical analysis of chocolate on pottery in Honduras dated 1200BC), and Sauterne Jell-O with drunken grapes chateau paired with Jiahu -- a brew deduced from analysis of Neolithic pottery in China, made from wildflower honey, Muscat grapes, barley malt, and fermented rice flakes, and thankfully, precious little Neolithic Chinese pottery.

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For a brewers take on these beers, go to SouthFloirdaBeerBlog.com. $75 if you book ahead -- call the number above.