A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.
Aroma:
Moderate fruity esters - banana, citrus, perhaps apricot. May have light to moderate spice aroma such as coriander or pepper from actual spice additions and/or Belgian yeast. Hop aroma is moderately-low to medium, usually American or New World type with stone fruit, citrus and tropical aromas. Esters and spices may reduce hop aroma perception. Light clove-like phenolics may be present.
Flavor:
Light malt flavor, perhaps a bit bready. Fruity esters are moderate to high, with citrus flavors similar to grapefruit and orange, or stone fruit like apricot. Sometimes banana-like flavors are present. Hop flavor is medium-low to medium-high with citrusy or fruity aspects. Some spicy clove-like flavors from Belgian yeast may be present. Coriander and orange peel flavors may be found as well. Bitterness is high which leads to a moderately dry, refreshing finish.
Mouthfeel:
Medium-light body with medium to medium-high carbonation. Typically no astringency, although highly spiced examples may exhibit a light astringency which is not distracting.
Appearance:
Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.
History:
American craft brewers developed the style as a late winter/spring seasonal beer to appeal to Wit and IPA drinkers alike.
Characteristic Ingredients:
Pale and wheat malts, Belgian yeast, citrusy American type hops.
Notes:
A craft beer interpretation of American IPA crossed with a witbier.
Examples:
Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon The Long Thaw, New Belgium Accumulation
