1001 BEERS: #29. CELIS WHITE

 

# 29: CELIS WHITE

Van Steenbeerge (On Behalf of Celis Europe) - USA / Belgium (Est. 1972)

5% ABV - Belgian Wit Bier 
IBU's - 16

Ingredients:

Malts: Two-row Pilsner Malt, Wheat Malt, Belgian Aromatic Malt
Hops: Cascade
Orange Peel, Coriander Seed

Tasting Notes

E: Light, hazy straw like colour, with a foamy head.

N: Lots of citrus fruit aromas, lemon, orange peel, with a hint of spice from the coriander seeds.  Grainy, wheaty aromas to finish.

P: Bitterness to start which demonstrates elements of earthy flavours with a spicy peppery complexion.  A bold hit of lemon-citrus which offers a slight amount of sweetness.

M: Dry finish with a fine balance of acidity, sweet fruity notes to end.

Other comments: A beer that has a chequered history.  First brewed in 1966 by Pierre Celis in the well-known town of Hoegaarden in Belgium.  Pierre wanted to recreate the lost and almost extinct style that was the Belgian Wit Bier.  In 1972 Pierre set about brewing in his father's stable and started brewing his version of the Belgian Wit Bier.  He relocated, the brewery due to the success, but when a fire burnt his brewery down, he was left to sell the Hoegaarden recipe to rival brewery Interbrew due to him being underinsured.  Years later Pierre set up a brewery in Austin, Texas and at the age of 67 set about recreating a Wit Bier recipe, and Celis White was born.  However, his poor business prowess led the brewery to flounder and it was later sold to Miller Brewing Co.  The plant was shut in 2000.  In 2002, Celis White was bought by Michigan Brewing Co, which continued to brew until it's closure in 2012.  It is currently brewed under license back in Belgium by Van Steenbergen Brewery.  It was announced though, that Pierre's daughter has won the rights to brew the beer and will set up the brewery in Texas sometime in 2013 and continue her father's legacy.  A brilliant example of a Belgian Wit Bier style!

Food Pairings: This wheat beer is a beautiful complex style that deserves a dish that can draw from the wheat, orange and spicy coriander.  Pair this then with fish, choose a meaty fish, one that can be cooked with citrus and spices which will lift those flavours from the beer.  The acidity of the beer will contrast against the sweetness of the fish, allowing the citrus and coriander flavours to prevail.  My cheese pairing, would be a mild goat's cheese, such as Ribblesdale.  The green waxy cheese has a lovely earthy depth, which compliments the earthy coriander aromas.  The high carbonation lifts the cheese off the mouth and cleanses the palate, whilst the intense lemon flavours are enhanced and create a sweet, citrus mouthfeel, with an earthy finish.

SCORE: 3.68/5

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