On tap at Plank Pizza, seductive moderate-bodied ‘aphrodisiac’ (2016 version) offers saison-like lemon-peeled orange zest, honeyed ginger herbage and perfumed lavender oiling to delicate pilsner wheat malting. Pithy cologne waft complements delicate floral-citric pleasantry and subtly sweet coriander spicing for refreshingly clean witbier offshoot.
On tap at West O, hefe-like witbier crowds coriander-spiced lemon and orange peel tartness with polite banana-clove sweetness. Sharp hop spicing dries out above tempered oats-flaked pale wheat base.
Despite boasting capacious adjuncts, light-bodied witbier lacks firm direction as advertised chamomile herbage, coriander spicing, grains of paradise tartness and curacao orange peel zest fail to gain distinction alongside lagging banana-clove sweetness. However, its spritzy lemon twist and sharp hop bite provide sufficient support.
On tap at Ambulance, summery soft-toned witbier “brewed with lemon and orange peel” retains tangy dry-hopped citric appeal above subtle sugar spicing and biscuit-y wheat-honeyed oats spine. Zesty grapefruit-orange-pineapple rasp brings sweet ‘n sour nuances to deepen up-front citric peel bittering.
Leathery bone-dry farmhouse ale blends sour lemon-peeled witbier briskness with leathery Belgian yeast musk and salty gose-like limestone acridity over distant grassy-hopped astringency. Clean citric continuance and wispy white peppering soften in low alcohol setting.
Richer saccharomyces yeast strain, sweeter citric spicing and heightened floral herbage distinguish complex witbier from lighter stylistic varieties. Soft-toned Curacao orange peel adjunct, emerging Valencia orange tang and sugary coriander respite engage aromatic lavender, rosemary, lotus and mint illusions over cracked wheat base. Tertiary banana, peach and tangerine sweetness contrasts sly plantain dryness.
Bittersweet orange-peeled coriander lilt picks up sugar-spiced banana ripeness, zesty lemon lime tingle and tangy peach-pineapple-mango-tangerine niche to contrast sour yellow grape esters. Light white-peppered mint-leafed herbage and distant hay-strawed astringency provide dry side to sassy summertime spritzer.
On tap at Doherty’s, heady 7.1% ABV heightens traditional witbier styling while foraged red sumac dryness drapes the usual Belgian yeast spicing, dainty orange peel tang and salty coriander-like spicing. Unmalted wheat graining adds light acridity to lemony gooseberry tartness, vinous green grape slake, green apple mist and cranberry pucker.
Sweet orange-peeled coriander expectancy and tart lemon-juiced green grape lilt of canned witbier picks up dry herbal remnant. Delicate white-peppered fern, rosemary and thyme seasoning drapes meditative citric spicing.
In homage to the rising sun, satisfactory summertime wit places sweet orange peel briskness atop lemony banana tartness, sugared coriander respite and light mineral graining.
Indefinite amber-cleared moderation goes on a sour saison spree with its orange-desiccated lemondrop tartness and musty earthen herbage. Dry cardboard malting depletes coriander spicing and orange peel zesting.
On tap at Eddie’s Roadhouse, soft-toned witbier benefits from elegant lemony passionfruit tartness of exotic liliko’i tropicalia. Dry lemon-limed grapefruit tang gains brisk limestoned citric pucker. Mildly creamed crystal malting provides latent white-sugared contrast. Tertiary pineapple, peach, papaya, grains of paradise and mango undertones tingle the sleek citric-hopped bittering. In the can, “spices and passionfruit” bring ‘tropical island flare’ to lemon-juiced mandarin orange, tangerine and gooseberry illusions.