Bathed in Light
Style: Belgian Witbier
Grain: Pale Ale, Wheat, Oats, Carafoam
Yeast: Belgian Wit
Extra: fresh ginger root, lemon thyme, lemon
Tasting notes: toffee, plums, citrus and pine
Pair with: Mojo Clams & Pork Belly, Summer Salad, Beets & Cheese
I owe the idea for this beer to an artist friend of mine that lives in DC. She was bummed that one of her favorite beers, a Witbier brewed with thyme was no longer in production. I didn't get to try the beer, but it sounds delicious. So I started scheming a recipe. As a beer that uses a savory spice, I was a little nervous about how it would turn out, and it kept getting pushed back on the brew schedule. When she sent me a gift of one of her beautiful prints, I knew I had to get on it.
Although the style is one of the most consumed in the world (thanks to a certain beer named after a rare lunar phenomenon), little is known about it. The style actually died off entirely, but was brought back to life by a milkman that had fond memories of drinking the beer when he was younger. It being Belgian, the style lends itself to culinary inspiration and collaboration. The default additions are orange peel and coriander, but our version uses ginger, lemon thyme, and lemons. I use these ingredients in my own home cooking and it turns out they fit right into the brewhouse as well. A mix of malted and unmalted wheat give a pillow soft touch to these spices and a traditional Wit yeast adds some additional fruit and spice.
The timing of this release isn't on accident. As we transition from winter to summer - and from over a year of quarantine - spending time with others and spending time outdoors is really something special. So in continued goodwill and friendship,