Adventurous aluminum-yellowed lightweight brings dainty white-wined champagne yeast to prickly pear adjunct for hybridized witbier. Bubbly champagne sparkle perks up pear-stewed lemon rot and green apple sourness, leaving stylish orange-peeled coriander spicing in the dust.
Spritzy lemon zest absorbs light Belgian yeast sweetness, withering banana-clove honeying and distant apricot-fig-tangerine conflux above mild sourdough base in ho-hum manner.
On tap at The Oath, well-balanced light body drapes herbal lemondrops upon perfumed orange peel subtlety and wispy perfumed banana-clove tartness, subsiding too soon over its light white wheat backdrop.
On tap at Seven Lakes Station, raw wheat acridity brings barnyard rusticity to sweet orange-peeled coriander whisk, soapy banana tartness , zesty lemon spritz and wispy ginger snap. A tad too tamely understated despite casual eccentricities.
Original Pierre Celis witbier recipe from Belgium (bastardized by a few American breweries in Texas and Michigan). Stylishly indelible orange-peeled coriander sweetness gains lemony banana-clove-vanilla respite and honeyed chamomile niche while Belgian yeast adds funky fungi snip. Brisk citrus spritz endures while tertiary peach-apricot-pineapple-quince reminders dawdle.
On tap at The Oath, iconic Fat Tire Amber takes on light-bodied witbier styling with fine results as Seville orange and ground coriander adjuncts embrace proprietary doughy wheat ale yeast. Pleasurable Seville orange tang, sweet coriander spicing and brisk floral-citrus Nugget/ Cascade hop tandem ride above oats-honeyed white wheat malting. Zesty lemon spritz, mild vanilla creaming and white-peppered lemongrass snip add to its effervescent splendor.
On tap at Curley’s, complex and well-balanced wintry witbier lets sweet orange-peeled coriander adjunct, zesty lemon spritz and gentle vanilla sway gain lightly lingered white-peppered sea salting above wheat-flaked pilsner malting. Candi-sugared Belgian yeast obtains herbal fungi notion at floral-perfumed citrus finish.
On tap at Taverna Rossa, complex oak-barreled witbier strays from usual orange-peeled coriander identity as brettanomyces-soured white burgundy aging adds dry white and red grape esters, herbal deluge and floral whims to uncompromising hybrid. Bayer aspirin-like orange tartness, soapy lemon souring and mild pineapple-papaya-mango conflux recede as chamomile, hibiscus and daisy illusions find minimal space.
Gleaming coriander-spiced orange peel sweetness gathers candi-sugared Belgian yeast influence to contrast herbal citric hop funk and mild cider souring. Brisk citrus spicing picks up delicate floral wisps as well as pastoral chamomile, chardonnay, butternut and chestnut whims at the finish.
Named after Pittsburgh Penguins hockey sportscaster, Dan Potash, underwhelming soft-toned witbier needs mildly perfume-spiced orange peel tartness and latent white peppering to register more firmly above subdued dried wheat murk.
Pleasant jalapeno-influenced moderation. Modest green jalapeno peppering heats up salty lemon spritz and stylish coriander-spiced orange peel zesting. Subtle bell pepper and chili pepper illusions deepen jalapeno-tinged citrus finish.
Stylishly departing witbier endears spritzy lemon zest with dainty floral-cologne spicing, mild ginger-leafed Szechuan peppercorn heat, latent banana-vanilla sweetness and desiccated orange tartness for sessionably wide-ranging moderation. Prickly carbolic luster simmers down for sugary nutmeg-cardamom-clove conflux and tempered rosemary-sage-hibiscus herbage to reach the surface. 