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After attending a seminar on Belgian Wheat ales at this year’s Craft Brewers Conference in Chicago, co-owner Matt Nucci got an itch to try his hand at the style. Brewed with 1/3 pilsen malt, 1/3 wheat malt and 1/3 raw wheat, Blue Mountain’s first witbier is hopped only slightly with Northern Brewer and subtly spiced with coriander and sweet and bitter orange peel. It also so happens Matt’s wife Sarah loves the style, so when it came time to name the beer, we haved named it after her family retreat in the Swedish archipelago, Blido Island, where the sun never sets on chilly summer nights. To keep with the theme, our white ale is mashed at a higher-than-typical temperature for a witbier, allowing it to come through with a more sustaining body, much like any good Swedish woman. Fermentation with a blend of Pierre Celis’ famed witbier yeast and champagne yeast has led to a lively, quenching finish. Blido is a wonderful summer brew! 16 IBUs, 4.6 percent alc./vol.