Brewed by Dogfish Head Craft Brewery
Serve at 45-50°
Enjoyed from a DFH Signature glass
Positive Contact is the second batch of the Imperial Belgian-Style Wheat beer that Sam and Ben brewed a couple of months back. For this batch, we stepped up the spice and cider additions. Instead of 200 lbs of apples, Ben pressed 300 lbs of organic Fuji apples for a total addition of 25 gallons of fresh pressed cider, which was added to the whirlpool in order to really bring out the cider character. The amount of cilantro was nearly quadrupled with 4 lbs total, which was pureed with a part of the cider and then added after the boil was done. The cayenne was doubled, but added directly before the beer was transferred from the kettle to the fermenter in an effort to minimize the burn while increasing the flavor and aroma contributed. A different type of wit yeast was used and then fermented slightly cooler to keep the yeast character minimal and act as a supporting role to the main players the cider and spices. Lastly, this batch was boiled for less time than the original batch, leaving the beer with a lighter straw color than the amberish hue of batch #1.
Overall, Positive Contact is characterized by its bright spritzy cider character and autumnal herbal quality derived from the cilantro, cayenne, and yeast.
A: Hazy, pale yellow-gold pour with two fingers of white, foamy head with excellent retention.
S: Yeasty and fruity, full of apple and banana notes. Some spiciness and a familiar yeast presence. Clean, crisp and fruity.
T: Same as the nose with the addition of pear and spice notes. Not sure if that’s the cilantro or not, but there is a discernible earthiness to it.
M: Light-bodied and creamy with a generous amount of carbonation.
O: I never had the original batch, but this is certainly an attention-getting brew from DFH. I’m not much a witbier fan, but I could drink this all spring long. All the qualities are wonderful, but the cider, pear, spiciness is tits. I’m really impressed with this complex Belgian golden style beer.