Witbiers often bridge the middle ground between German Weizen and many of the (mostly) stronger, spicier Belgian ale styles. My sample tonight (poured at 47° F) swirled a hazy dark yellow in my glass, a maelstrom of carbonation and white head. The color was spot-on, although its head fell much quicker than I would have expected for the style.
I dove right into sampling, discovering a beer with fantastic lemon/orange-type flavors backed with sufficient coriander and hopping to support the pilsner and wheat-based malt character. Its low to medium bitterness is quite balanced, and would be enjoyed by all sorts that enjoy a craft beer without worry of overzealous hopping rates.
It finished spritzy, as a good witbier should, with a light mouthfeel and slight tartness that cleansed the palate and begged for another sip. Although there are some slight clove aromas and flavors derived from the beer, this should not be considered a heavily “Belgian yeast-centric” beer.