Tasting note: Light to medium bodied, with a smooth texture and very nice balance of spice with malt and honey sweetness.
Food Pairing: Try Witch’s Wit with brunch foods, or paired with a good, nutty Gruyere or a young goat cheese.
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 Inspired by the classic Belgian wit beer style originally resurrected by Pierre Celis and the renown Hoegaarden white, Lost Abbey’s Witches Wit was first brewed in the fall of 2008 after San Marcos brewmaster Tomme Arthur sampled some very tasty, floral grapefruit honey that was brought to him by his “bee guy.” The idea of brewing a light and delicately-flavored wit for warm weather refreshment was something that he found tempting (and for those who do not live in a southern California-like climate this winter, probably doubly so about now!).
A traditional wit mash of 50% raw wheat sets the foundation for a classically pale yellow/straw color, slightly cloudy at first pour. The yeasty, citrusy nose is in part derived from the addition of some grapefruit zest, along with the more common coriander. The resulting beer is light to medium bodied, with a smooth texture and very nice balance of spice with malt and honey sweetness.
While sunshine, a good thirst, and a long afternoon without too many responsibilities can be the best companions for a wit like Tomme’s, it also serves as a wonderfully food-friendly brew. The Germans often use their wheat beers as a breakfast beverage, and certainly with white sausages and potatoes they make a fine match. Try Witch’s Wit with brunch foods, or paired with a good, nutty Gruyere or a young goat cheese.
For the ultimate refreshment, enjoy it with a citrus sorbet. It’s the type of cooling experience that the not-so-lucky young woman pictured on the label would appreciate. Tomme’s initial thought was that the design should show a bucolic farm scene similar to his Avant Garde or Devotion - alas, his sinner side won the battle on this one, and fire and brimstone prevailed. |
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