On tap at Seven Lakes Station. In contrast to sweet white ale conventionality, blood orange-pureed coriander adjunct leaves dry resonance upheld by maize-dried raw wheat astringency and lemondrop tartness. Delicate plantain, peach and quince quips stay recessive for offbeat Belgian-styled witbier.
Flattish white ale fermented with white-wined Viognier grapes lacks pizzazz despite mild lemon-salted Seltzer spritz and tart apple-peach mellowing. Dissipating grape mustiness, bland white wheat base and flattish finish sink this one (at least in bottled version).
Dryly smooth saison-like light body. Lemony orange effervescence envelops white-peppered herbage, mild barnyard leathering and nifty white wine spritz of crystal clean Japanese white ale.
Acquiring the sweet orange-peeled coriander spicing of a light-bodied Belgian witbier, refreshing straw-hazed sedation also utilizes pure Icelandic water to heighten briskly clean minerality. White-peppered lemon lime tartness and herbal-nipped floral daubs underscore sunny orange-grapefruit tang. Easy to drink.
Ill-defined pearly-headed yellow-cleared moderation (with aggressive pour) ruined by cloying glutinous yeast, carbolic hop-fizzed desiccation and slick crystal malt sugaring. Candied lemony orange smear too far in the distance. Dreck.
Underwhelming yellow-paled “Vintage Age” witbier hybrid offers Sauvignon Blanc enhancement to smoothly buttered light-bodied fluff. Musty white grape tannins breach subtle white wining as floral hyacinth, lotus and hibiscus reminders fall away too quickly. Aromatic cider undertones stationed below Chardonnay and pinot grigios hints proliferate to sourdough underbelly.
Mild gold-hazed Belgian-styled witbier stays sweeter than previous versions. Honeyed citrus entry places floral peach-apricot-tangerine tang and zesty lemon-squeezed sourness above astringent peppery hop fizz. Doughy white breaded backdrop soaks up pallid plum-dried orange-peeled bittering plus tertiary hibiscus, rose hips, and vanilla illusions. It’s quite approachable for lighter thirsts.
Summery moderate-bodied ecru-clouded Belgian-styled white ale accrues sharp-spiced lemongrass-coriander-cardamom peppering above floral-hopped citric pleasantry. Tangy lemon zest and tart mandarin orange gain affluence but lightly buttered white bread spine falters. On tap at Dogfish Head 2016, serene floral-perfumed lemon zest glimmers alongside white-peppered lemongrass, chamomile and coriander adjuncts as well as newfound banana sweetness.
On tap, well-rounded golden-clouded Belgian-styled white ale rallies behind luscious candi-sugared banana-clove frontage and heady 9.5% alcohol whir. Creamy vanilla-butterscotch midst further sweetens ripe fruited sassafras as tangy lemon-aided apple, peach and orange illusions counter white-peppered hop spicing.
Subtle soft-tongued sunny-hazed light-bodied Belgian witbier retains well-rounded profile. Breaded wheat-oats bed cushions perfume-hopped lemon-fizzed white peach, yellow grape, and green banana fruiting as well as white-peppered coriander-clove-ginger spicing. Chalky lavender and limestone acridity may be off-putting to some, but mellow white Sangria finish proves indelible.
As long as these inviting spice-racked winter seasonals keep evolving, separate entries will be apropos. Lilting hazy golden ’08 version flings vanilla-sweetened coriander-anise spicing against plum-blueberry souring and orange-lemon peel bittering. Mild rose hip, dandelion, and jasmine traces lace soft peppery hop fizz.
Updated and bettered 2010 Imperial White recipe of glutinous golden-browned ‘wheat ale brewed with spices’ takes unlikely stylistic route, forgoing rudiment banana-clove-coriander expectancy for boozy malt-driven tropical-fruited 10% alcohol elixir. Bright hop-spiced, peach-brandied, nectarine-pineapple tang picks up bittersweet cherry-pureed bruised orange viscosity and minty tingle as whiskey-tinted caramel creaminess thickens.
