Always fun to get three different beers from a single brew day. I took a batch of Belgian wit, bottled some straight-up, kegged half after dry hopping with Galaxy, and infused the rest with hibiscus. Guess which one I’m drinking today?
Appearance – Neon-cherry-red body (almost glowing), with a modest white head. A couple months in the fridge before going on tap left it clearer than I intended, but it’s hard to complain too much about such a vibrant appearance!
Smell – The smell retains much of the base “wit” character, with orange zest leading the way. Citrus is followed by a combination of yeast spice, cranberries, and fruity coriander. The aromatics are well blended and balanced, making it difficult to precisely distinguish the yeast character from the spices.
Taste – The hibiscus lends a pleasant tartness to the finish, very refreshing. The flavor is fruitier than the nose, citrus and restrained tropical fruit. It might taste like a soda, but the sweetness is minimal and it comes with a slightly bready maltiness. Bitterness is all but non-existent. Otherwise a clean fermentation (I heard that the portion that Jacob and I bottled went funky... I'm ready to give up on the counter-pressure filler, too difficult to sanitize completely)!
Mouthfeel – Moderate body, seems slightly fuller than the dry hopped portion. Maybe the acidity? There is a hint of astringency, not sure where that is coming from. Carbonation could be slightly more prickly.
Drinkability & Notes – Close to a perfect summertime beer for me: tart, dry, lively, and complex. It is always a good sign when I finish my first pour before I’m done reviewing. Sadly with the way Audrey and I have been hitting this tap since I put it on, it probably won’t last into the real heat of the summer. Hopefully a variation on this recipe will be brewed on the big system at Modern Times eventually (which may not be that far off)!