So I began the story back in April. But now the beer is done and I can tell you all about how it went.
The nose is very, very doughy. If you’ve ever been around dough as it’s being made into bread, add a little orange scent to it and that pretty much sums it up. If I had to pick a style of bread, I might even say sourdough. As the beer warms up, the orange notes get boosted, which is a nice thing as the weather gets warmer.
The wit is a little too bubbly. There’s a champagne quality to it with all the tiny, active bubbles. Better too bubbly than not bubbly though.
The flavors are nice. It’s got a wheat start, but I don’t get as much chamomile flavors in there and I think I could’ve added more tea. There is a dryness on the back end, and it finishes rather clean so I think I did OK on the other elements (Grains of Paradise, malts, bitter orange, orange zest, etc.) It’s not as good as I remember the beer being three years ago, but it’s a damn sight better than my past two attempts at making it. For starters; it’s drinkable. However it’s not only drinkable, it’s actually a pretty solid beer in it’s own right and one that friends have enjoyed.
I’m calling it a success. One I have to improve on, yes, but a success nonetheless.