6.8% ABV, 55 IBU
Our Witbier recipe meets hops. That’s just a simple overview. Witbiers are known for their use of spices and orange peel with a generous use of white wheat malt in the grist, which is where the name comes from. The grist works with the orange peel to impart a smooth mouthfeel with a bright and pleasantly mild orange flavor. We enhanced those characteristics with hops known for their citrus overtones. No doubt you will find their presence, but it is effectively paired with the smooth character of the underlying malts. What is also unique about this beer is that it is a split fermentation. Half of the wort is fermented with California Ale yeast and the other half is fermented with Belgian Wit Ale yeast. This allows both the spices and hops to both shine through in this refreshing IPA.
5.0% ABV, 13.3 IBU
At this time of year, the traditional emphasis is on beers with a light body and a refreshing crispness. As with most wheat beers, the relatively high protein content leads to haze, giving the beer a light golden color. Historical evidence suggests that these beers were once intensely sour, and although modern examples tend to be dry, few are more than lightly tart. The lightness of body from the wheat and a firm tartness from the hops, bitter orange, and yeast offset perfectly the smoothness of the oats and the sweetness of the sweet orange, making this among the most refreshing of beer styles.