The White IPA's DNA is a blend of the spicy, spritzy Belgian Wit and the hop-forward India Pale Ale. If beer participated in online dating profiles, this would be a simple match. "I love citrus, spice, and am particularly into refreshment on a summer day," said the Witbier. "Get out—those are my favorite things!" replied the IPA.
'wheat beer' on Serious Eats
On Sunday afternoon as we were walking through the sun on our way to the day's third brunch, Bottom Shelf research director Emily wrecked everything by asking a short series of horrible questions.
Wheat beers tend to be a love-'em-or-leave-'em proposition. People either like them or they don't. For some it's the sharp taste of the wheat that turns them either on or off. For others it's the banana and clove flavors of the yeast used in German varieties. But it's these very peculiar properties of wheat beers that make them fantastically food friendly and perfect for lighter summer fare.
For the first couple decades of my middle age I thought the one great advantage of getting old was no longer having to question every little thing every little day. I felt that I finally knew who I was and what I liked, so I didn't have to constantly reconsider pizza toppings and political parties like a 3rd-grader updating his friend-or-enemy list after each recess.
When Deschutes brewmaster Larry Sidor and Boulevard brewmaster Steven Pauwels decided to collaborate, they harnessed their breweries' respective strengths and created two beers from the same recipe. Combining Deschutes' deft hand on the hoppy side and Boulevard's talent with all things wheat, the collaboration colors outside the style lines. It's one part Belgian Witbier, one part American IPA, a fistful of white sage, a bit of lemongrass, and voilà! White IPA. But despite starting on the same page, the two beers are quite different.
Hefeweizen is a wheat beer, but for lovers of serious beer, what makes it exciting is the yeast. (Hefe actually means yeast in German, so this shouldn't be a huge surprise.) The special ale yeasts that are used to make traditional German Hefeweizen produce crazy flavors and aromas during fermentation—you can taste cloves and banana, spice and smoke, even traces of vanilla and bubblegum.