Bottle. This beer is far from what I think of as a good wit beer. Vanishing off-white head atop a hazy light golden body. Sweet aroma, almost syrupy, with notes of vanilla and lemon and a little coriander/orange peel. The flavor is moderately sweet, lightly acidic and lightly bitter. Thin to medium body and medium carbonation. Not very good.

Pale golden coloured body with a very thin white head. Aroma of curacao, corn, wheat, yeast and a bit of fresh hops. Light to Medium-bodied; Strong malty flavour up front with some hoppy tastes and yeast right behind. Aftertaste shows the malt and wheat nicely, but a bit too much alcohol. Overall, a decent attempt at a white, but not great. I sampled this twelve ounce bottle purchased at K&E Discount Beverage in New Paltz, New York on 19-May-2007 on the Eastern Shore of Virginia.

Draught pint at Sunset Grill on 4/27/06
Dull bronze to creamsicle orange colored body is darker than the modern wit, though well in line with a traditional wit. Fully cloudy, with no carbonation apparent and absolutely no head or lacing.
Light fruitiness emanating from the liquid, some tangerines, peaches and apricots mostly, with some wheat dryness and low spice levels (just a touch of tanginess from the coriander and orange peel). Plenty of hard water/mineral-like notes from the yeast, somewhat weak overall and not exactly crisp. The malts are deeper and lightly toasty. Reminds me of apricot/marmalade atop toasted English muffins. The minerals give a hard edge to the end of the aroma, as well, that seems to dull the strength.
It begins very yeast driven, with plenty of mineral overtones. Some light tangerine and lemon nip at the tongue at first, with a fizzy carbonation that is strong at first and then fully passing, leaving the finish a bit soggy/wet. Wheat dryness seems a bit heavy, even for a wit, while the pale malts are rather sugary and simple, giving ample malt flavor, but not much complexity. Though the mineral-flavors add complexity, it dosent seem to mesh with dry coriander and citrus fruits. You gotta applaud these guys for sticking to their guns, but I just don’t see Ringwood yeast working for a witbier. Though it does remind me of Abbaye des Rocs’ Witbier, it has some toastiness, more sweetness and a touch of earthiness, with plenty of yeast nuance. The carbonation on draught really works against it though, this needs natural carbonation to give it a tighter mouthfeel. The looseness/wateriness on end only works against the stronger malts and flurry of yeast flavors. Some light diacetyl is present on the very end. The alcohol was listed at 7.1 but it is not notable in either flavor or aroma.
If they would release this in bottle conditioned bottles, I think it would be really successful.

Hazy gold ale with a foamy white head. Fresh malt aroma, lightly fruity. Nice bodied, with lots of apple and sweetness, with a lactic final.