Cotta 21
Mastri Birrai Umbri in Gualdo Cattaneo (PG), Umbria, Italy 🇮🇹
Speciality Grain - Spelt Regular|
Score
5.96
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Mastri Birrai Umbri’s unfiltered Witbier is crafted in Italy according to the Cotta 21 recipe from a selection of the best Italian spelt and the finest malts. In appearance, it is golden and cloudy with a thick and white head. The rich aroma reveals hints of lemon blossom and summer fruit with spicy undertones. The delicate, smooth flavour of the spelt is accompanied by herbaceous notes from the hops which our master brewers have expertly selected for you.
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7/10
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Appearance 8
Aroma 6
Flavor 6
Texture 8
Overall 8
Bottle from Corti Bros. Pours gold with a foamy white head. Aroma of citrus with light spice notes. Med body or nearly. Flavor is lightly bready with lemon and lite spice - tho not grass. Fairly dry. Very lightly bitter.
Tried
from Bottle
on 06 Sep 2021
at 00:17
7.1/10
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Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7.5
0,75 l bottle; gift from a relative - many thanks, Erik! hazy pale yellow colour, one inch of creamy, stable white head, which lasts for several minutes; aroma of bread crust, hay, grainy, lemony, slight earthy-wine cellary and fruity notes; taste of a well balanced lager with similar notes as can be felt in the aroma; considerably underrated
Tried
from Bottle
on 16 Aug 2021
at 20:41
5.6/10
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Appearance 8
Aroma 5
Flavor 5
Texture 6
Overall 5.5
0.3 l bottle. Sample from Cro Craft. Shared with Glava and Ogi Doggy. Hazy yellow to golden. Sugary malty, grain, corn, floral. Sweet, thin, phenolic, plastic. Sweet finish. Low bitterness. Moderate carbonation.
Tried
from Bottle
on 05 Nov 2020
at 16:52
5.8/10
—
Appearance 4
Aroma 6
Flavor 6
Texture 6
Overall 6
(bottle 0,3l) Overall: Interesting fruity-spicy, but quite light. Aroma: Light sweet, light belgian-like yeast spicy. Appearance: Hazy, light golden. Minimal, white head. Taste: Medium sweet, malty, light fruity, light spicy, light bitter. Palate: Light oily texture. Light harsh-malty-astringent finish.
Tried
from Bottle
on 26 Mar 2020
at 21:07