Draft @ Map Room in Pittsburgh. Pours a hazy, medium golden color; white head with good retention and fine-bubbled lacing. Good, clear amounts of coriander, orange peel, and Belgian sugars; solid witte nose. Lively carbonation. Medium-to-full mouthfeel: Belgian sugars, coriander, and soft oranges and spicing; nicely toasted, crisp, and lively texture; very solid witte. Medium finish: coriander, lightly toasted malts, and Belgian sugars; dry, toasty.

Draft at the 2007 Gratitude release party at the brewery. Pours a cloudy lemon yellow, soapy white head. Aroma is lemon, touch of clove. Flavor is a nice cirtus combination of lemon, orange and lime, a touch of malt and hops. A perfect session beer, especially on a beautiful summer day.

Sampled at the brewery. Poured cloudy pale gold in color with a large frothy white head which left a nice lacing on the glass. Aroma of Banana and cloves mostly. Tastes of wheat, fruity esters, and an overpowering amount of cloves.

On tap at Zeno’s Pub - State College, PA. US beer #1000. Light lime and cheerio aroma. Fruit loops. Reduced citrus sauce shines through, unrepentant. Pours a crystal clear, clean straw gold, pale. With a rim of soapy, opalescent rim. Flavor is a vapid, desolate sugar show. Artificial as Pam Anderson’s boob job. Fake fruit flavor dominates the unflavored sugars. Extremely fake and artificial tasting. If there’s coriander in this beer, it isn’t doing it any good. A glassy, overly clean white sugar body backs up the revolting hand-soap lime character. Yeast is subtle. Wheat? How can anything with wheat be this clear? Dryish. Hops? Very bland and terrible for the style. Guess what brewers, Witbier isn’t supposed to be clear. It’s supposed to be cloudy, wheat-flavored, and yeasty. This trend of American interpretations sucks.

Growler shared by Lukin. Pale, corny, wheaty, somewhat yeasty aroma. Flavor is a bit thin, has some juicy yeasts and light spice. A bit muddy in the finish.