Shrouded Summit Witbier
Ghostfish Brewing Company in Seattle, Washington, United States 🇺🇸
Speciality Grain - Buckwheat Regular|
Score
6.27
|
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A hazy golden body capped with a snowy head. A wintry burst of juniper and citrus, on an updraft of Belgian-style aromatics. This beer was our “Everest”–a proper witbier, without wheat or barley! Through a feat of determination worthy of a mountaineer, we proved it was possible, and now we invite you join us on the Summit.
100% gluten-free ingredients: water, Grouse malted millet and malted buckwheat, rice, hops, coriander, juniper, citrus peel, yeast
100% gluten-free ingredients: water, Grouse malted millet and malted buckwheat, rice, hops, coriander, juniper, citrus peel, yeast
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6.4/10
—
Appearance 6
Aroma 7
Flavor 6
Texture 7
Overall 6
Light gold pour. Thick foamy head around the rim. Fruit flavor and a dry palate. Light bodied and light carbonation.
Tried
from Can
from
Beer Run
on 01 Jul 2026
at 23:45
6/10
—
Appearance 4
Aroma 7
Flavor 7
Texture 3
Overall 6.5
Pear nose. Hazy gold, thin head. Dry pear. Medium body, harsh mouthfeel.
Tried
from Can
from
Beer Run
on 01 Jul 2026
at 23:36
6.2/10
—
Appearance 6
Aroma 6
Flavor 6
Texture 4
Overall 8
4 pack of small 12oz cans. Cloudy gold with orange tint and a large frothy head. Nose is grainy and some coriander. Tastes of coriander, lemon, cloves, millet, orange peel. Light bodied.
Tried
from Can
on 24 Jul 2021
at 03:13
6.8/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7
Refrigerated 16 oz. aluminum can, Frebuary 6, 2020 poured into weizen glass. Cloudy pale yellow with medium white head. Aroma is peppery, medium body, medium carbonation, and little lacing. Taste is esters, millet, and coriander. Apparently most other people like this less than me.
Tried
from Can
on 08 May 2020
at 23:19
4.9/10
—
Appearance 6
Aroma 4
Flavor 5
Texture 6
Overall 4.5
Can from Brooklyn Beer Barrel: pours slightly hazy light orange. Aroma is a weird buckwheat, spicy mix of stuff... not very appealing. Taste is spicy and yeasty like a Belgian wit, but has a sort of weird malty taste on account of it having no wheat. Not good.
Tried
from Can
on 26 Apr 2020
at 03:04
5.3/10
—
Appearance 10
Aroma 4
Flavor 4
Texture 8
Overall 4
Buckwheat/millet malt, lemon, sour milk, and straw aroma. Cloudy pale yellow with large white head. Initially a sweet lemon flavor but followed by a moderately sour millet/buckwheat malt and mildly bitter straw flavor. Good body. Plastic aftertaste. Kind of light a witbier - still think I wouldn't be a beer drinker if I was gluten intolerant.
Tried
on 22 Sep 2019
at 01:24
5.8/10
—
Appearance 6
Aroma 5
Flavor 6
Texture 6
Overall 6
On tap slightly foggy very light pale yellow. Full white head some lemon notes but lots of strange chemically aromas and flavors. Spices, and grassy. Very light
Tried
from Draft
on 18 Apr 2019
at 20:01
5.2/10
—
Appearance 6
Aroma 6
Flavor 5
Texture 4
Overall 5
On tap at Ghostfish, pours a cloudy blonde with a small white head. Aroma brings out spicy coriander upfront, with a crisp biscuity malt. Flavour is very spicy, with coriander, biscuity malt, and citrus zest. Spicy and grainy. Okay.
Tried
from Draft
on 13 Dec 2018
at 05:39
6.8/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7
Tallboy can from work. Aroma is dough, lemon, grain, coriander, peppery. Pours hazy pale yellow with a thin white head. Taste starts out spicy and a little tart from the citrus, dry. Lacks the creamy body that a traditional witbier made with wheat would have. A little thin and watery. If I had a gluten allergy, I might drink this more often. Otherwise, it’s one and done.
Tried
from Can
on 12 Nov 2016
at 21:59
7.5/10
—
Appearance 10
Aroma 7
Flavor 7
Texture 8
Overall 7
Draft pour at 9 yards. Under my gotta try them all series. My gluten free experiences are limited, but I’m not against the idea by any means. Golden pour with a rediculous amount of carb and foam head. It’s alive. Lemon like aroma. Flavor is like a lemon and floral tea. Cool refreshing, fruity finish. Very unique beer. Quite enjoyable.
Tried
from Draft
on 24 Apr 2016
at 15:47