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Happy Wine Wednesday! Now that I’m back in Chicago and comfortably ensconced in a climate that exudes all the noticeable characteristics of a winter wonderland, it’s time to turn up the heat and move the spotlight from white wine and onto a slightly lesser known, although very drinkable, white beer.
Known as “Witbier”, white beer is considered one of the most food-friendly alcoholic brews you can sip. Plus it’s wallet-friendly and will only set you back three George Washingtons or less at the store. Once you’ve selected your beer, it’s time to give some thought to your meal. As with wine, a good beer doesn’t have to be a golden high-octane adventure in a cold bottle. Opt instead for ones with a subtle, balanced finish. Just like food, you don’t want one aspect of a flavor experience to overwhelm everything else. And above all, always respect your palate.
Beeroisseurs and oenophiles are often at odds as to what is a better foil for food. In my humble opinion I love them equally. For the most part I tend to choose my beverage du jour based on the weather as opposed to gastronomy. Sommeliers often debate the merits of Old World vs New World, wheat vs witbier and texture vs aroma. But today let’s get down to brass tacts: what do you pour into your Berliner weisse when it’s cold outside? After saying goodbye to South Florida (and the location of my quest for winter whites in non-winter climes) and hello to Chicago as we button up for more snow, I can’t help but think a good witbier fits the bill. Some of my personal favorites are Blanche de Chambly made by Unibroue with strong citrus fruits and weighing in at a mere 5% alcohol. Very smooth and light, Bell’s Winter White Ale also weighs in at 5% with strong notes of coriander, and Great Lakes Holy Moses (5.40% alcohol level) offers a refreshing combination of coriander, pepper and clove, which adds a spicy bite.
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Is all this talk about suds making you hungry yet? Witbieren pair well with rich or spicy dishes, and complements peppery and tangy cheeses, steak or seafood. It’s the perfect go-to brew whenever the temperatures dip.
So what is a white beer, exactly? Belgian Witbier is a pale and cloudy unfiltered brew made from even amounts of wheat and barley malt. Perhaps the reason these work so well as a winter white is because they are spiced up. Literally. Infused with coriander and served with an orange or lemon peel (I prefer mine fruit-less as it tends to mask the wonderful wheat taste). More highlights to tout include the brew’s weight and mouth feel. Not only do they complement hearty, rustic dishes but unlike heavy, alcohol laden beers, Belgian white beers tend to have a moderate alcohol level which equates to fewer calories and won’t fill you up after your first pint or two.
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
