Reviewed 8/2/13
This one got lost in the shuffle last winter. I brewed it
during the holidays as the “Winter White” and it has had mixed reviews. In the beginning
it was kind of a cluttered mess that lacked any depth or backbone, but over the
months it has rounded out a bit and proved to be a great summer beer. Go
figure, a light Wit in the summer ;)
Definitely at its best with a slice of lemon.
Appearance: Milky yellowish white. The head was never
spectacular, which was a disappointment given the style and relatively thick
body for such a small beer, but still showed strong enough. It definitely pours
too clear if I forget to give the bottle a shake first to rouse that wheaty
yeast.
Smell: Has always smelled weird, especially given the style—tart,
sweet, and yeasty, not unlike a sourdough loaf with a lemony glaze. There is a faint
hint of spicy oak, but it lacks a lot of the crazy bubblegum and spice
associated with Wits. Smells inviting, but not a whole lot like beer.
Taste: As it has settled down over the winter is has changed
from overwhelmingly tart and cerial-ish to a nice and smooth, thick, wheat beer
with a tart and lemony finish and a hint of Vanilla. The oak, lemon, and yeast
make for a nice, but unconventional combo. There is a slight bubblegum and
cloves thing developing, but barely.
Mouthfeel: Thick and creamy. Smooth, and clean finishing
thanks to the lemony tartness with a hint of vanillin in the finish.
Overall: Turns out fermenting this yeast strain at the low
end of the spectrum makes for a strangely clean and slightly acidic beer. All
and all it is just an OK beer—I’ll probably use the same grain bill again, but
leave the oak out in lieu of some other spices or fruity hops and let it
ferment slightly warmer. I do really like the acidity though.
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