Tasting Flight for One or Two at Tasting Room 24 (Up to 50% Off)
Similar deals
Clients participate in a wine or beer tasting session where they try different brands of alcohol such as Rosalynd Chardonnay or Bud Light
Choice of:
- Tasting Flight for One
- Tasting Flight for Two
See the menu.
Witbier: The Flavor is in the Sediment
Cloudy witbiers bring a lot of flavor to the table. Learn how to best appreciate one of these complex brews.
Witbiers earned their name—which is Dutch for white beer—from the hazy-looking cloud that forms when the Belgian-style wheat ales are poured. This cloud typically consists of the wheat’s residual starches and spent yeasts, as well as bits of coriander and bitter orange peel, which were traditionally added before hops became the primary flavoring agent. Collectively, these residual components add depth, complexity, and a slightly richer mouthfeel. Beer Advocate advises that, to fully appreciate a witbier, sippers should not strain out this sediment, and should instead fully swirl it into the glass before taking a sip.
Despite being widely brewed throughout eastern Belgium in the 17th and 18th centuries, the witbier style had almost completely disappeared from the market by the mid-20th. Infrastructure damage caused by the two World Wars took its toll on brewers already pressed by the growing popularity of pale lagers such as Pilsner Urquell. However, the highly quaffable witbiers returned in the mid-1980s after a handful of Belgian brewers again began making the refreshing, spice-laden beer that had once defined their region. All About Beer magazine praised witbier’s resilience, calling it ““another example of a style that nearly expired, but is now as popular as ever following an enthusiastic rebirth.”” Today, breweries from across the world continue to make their own faithful recreations, including popular drafts such as Blue Moon, Allagash White, and Great Lakes Holy Moses.
Clients participate in a wine or beer tasting session where they try different brands of alcohol such as Rosalynd Chardonnay or Bud Light
Choice of:
- Tasting Flight for One
- Tasting Flight for Two
See the menu.
Witbier: The Flavor is in the Sediment
Cloudy witbiers bring a lot of flavor to the table. Learn how to best appreciate one of these complex brews.
Witbiers earned their name—which is Dutch for white beer—from the hazy-looking cloud that forms when the Belgian-style wheat ales are poured. This cloud typically consists of the wheat’s residual starches and spent yeasts, as well as bits of coriander and bitter orange peel, which were traditionally added before hops became the primary flavoring agent. Collectively, these residual components add depth, complexity, and a slightly richer mouthfeel. Beer Advocate advises that, to fully appreciate a witbier, sippers should not strain out this sediment, and should instead fully swirl it into the glass before taking a sip.
Despite being widely brewed throughout eastern Belgium in the 17th and 18th centuries, the witbier style had almost completely disappeared from the market by the mid-20th. Infrastructure damage caused by the two World Wars took its toll on brewers already pressed by the growing popularity of pale lagers such as Pilsner Urquell. However, the highly quaffable witbiers returned in the mid-1980s after a handful of Belgian brewers again began making the refreshing, spice-laden beer that had once defined their region. All About Beer magazine praised witbier’s resilience, calling it ““another example of a style that nearly expired, but is now as popular as ever following an enthusiastic rebirth.”” Today, breweries from across the world continue to make their own faithful recreations, including popular drafts such as Blue Moon, Allagash White, and Great Lakes Holy Moses.