Monday, November 1, 2010

Witbier Part Deux - Review

Appearance - A light golden color, moderate head that dissipates leaving significant lacing on the glass; beer is only slightly hazy at this point (a bit aged) but when young had quite a bit of suspended yeast

Aroma - Subdued spiciness, strong malt/bread aroma, hints of orange and coriander in the finish

Taste - Stronger spicy wit esters/phenols than in my previous wit (warmer ferment), nicely malty and bready, sweetish finish with a nice hint of orange lingering on the palate

Mouthfeel - Thick and luxurious, for how thick and velvety the mouthfeel is the beer is deceiving light, lower carbonation, but Ive found I really prefer the style this way, it really lets the flavors shine more than the carbonation

Drinkability - Quick to go down, a tad sweeter than previous attempts, but it seems to fit the stronger yeast profile. The only reason the keg has lasted as long as it has is because Ive been out of town most of the summer.

Notes/Thoughts - Between the two attempts at witbiers Ive posted, its hard to pick a winner; Both had pros and cons, and neither seems better than the other, just a different take on the same style; One thing I did prefer on this version though was the stronger orange aroma and flavor, its still subtle but quite a bit stronger than last time


2 comments:

Bastiaan said...

Hi. I'm new to your blog, but am already loving it! Maybe Seville oranges don't have this problem, but I was wondering if you also smelled a strong cooked ham aroma coming from your fermenter after a couple of days, due to these fresh orange peels.

I used a microplane grater to zest a couple of what we in Holland call "juice-oranges" (very sweet), making sure to no include any of the white pith (I forgot to buy dried skins for my witbier). What went into the fermenter smelled great and orangy, but when I came home after work a couple of days later, it was like someone had opened a giant canned ham. It took months for this smell to vacate the beer as well, but luckily when it did, the beer once again smelled of lovely sweet oranges.

Ryan said...

Bastiaan - thanks for the kinds words, they are appreciated! As to the ham aroma, I must admit that Ive never heard of that before

Yeast can give off a bit of a meaty flavor though, and they are actually used in bullion and other meat flavorings to provide a umami or savoriness, maybe that was what you smelled??? If not Im out of ideas, Im glad it turned out well in the end though

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