Style: Witbier

ABV: 5.5 IBU: 20.0

90/100
Aroma: 11
Appearance: 3
Flavor: 19
Mouthfeel: 3

50 West Brewing Doom Pedal

What the brewers say

“This Belgian-style white ale pours a hazy blonde. Coriander, orange peel, and grains of paradise come together to masterfully blend black peppery spiciness with crisp, sweet citrusy notes.”

What our panel thought

“Chalky minerality in the nose and flavor. Fruit-forward, with limited clove spices. Creamy and tart wheat is unbalanced by a serious lack of carbonation.”

What our editors thought

“Mild and understated in the nose with a vague medicinal note. A bit flat and undercarbonated, which adds a weight that pulls it down. We’re left wanting more definition, more focus as it plods through the sip.”

Review printed in: Wheat, Weed, & Kveik (Apr-May 2019) (View All Issues)


REVIEWS FOR YOU >

Avery Brewing White Rascal (2019)

“The pleasantly complex aromas of spicy phenols, floral hops, and some fun grassy and fruity notes give way to a clean, somewhat bitter, finishing taste with notes of wheat, grass, floral hops, and pepper. A solid summer wit. Banana and bubblegum pop nicely as it warms.”

Perennial Artisan Ales Daydreaming

“Juniper or spruce tip on the nose offers a peculiar spice-herbal-fruit nexus. In the sip, peppercorn spice steals the spotlight from softer fermentation elements.”

Ballast Point Brewing Company Wahoo

**Aroma:** “Very interesting, unexpected spice aroma. Sweet background wheat with lemon, almost like lemon candy. Very faint and earthy hop notes. Nice floral coriander.” **Flavor:** “Peppery phenolic notes. Some yeast character and coriander with a carbonic bite and some bitterness. Strong wheat graininess, but finishes crisp and clean. Balance is exceptional: fruity tartness is the prominent feature. Good blend of spice and earthy notes with creaminess from wheat malt.” **Overall:** “An interesting take on the style. Crisp and refreshing. Excellent beer that accents both the wheat and lemon character well. Refreshing wit with nice balance of sweet and spice. This would pair really well with certain types of food, especially Cantonese.”

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