Elk Street Wit
Sante Adairius Rustic Ales in Capitola, California, United States 🇺🇸
Witbier Regular|
Score
7.01
|
|
Belgian wit with navel orange and yuzu zest
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7.5/10
—
Appearance 8
Aroma 8
Flavor 7
Texture 7
Overall 7.5
On tap at Oakland Arbor.
Aroma is adjunct forward with nice citrus notes and lighter coriander. Medium light wheat notes and light bready grain notes. Hints of alcohol.
Pours a hazy, dusty, golden straw color with a large, thick, pillowy, white head that recedes steadily to a small head that lingers.
Flavor is a bit sweet with moderate wheat notes and hints of bready grain. Medium low bitterness and hints of alcohol. Medium low citrus notes and lighter coriander.
Mouthfeel is medium bodied with medium carbonation and a bit of creaminess. Low astringency and low alcohol warmth.
Overall, a decent wit. The adjuncts come through more in the aroma while the flavor is much more wheat forward. Not my favorite style and not my favorite beer of the style.
Aroma is adjunct forward with nice citrus notes and lighter coriander. Medium light wheat notes and light bready grain notes. Hints of alcohol.
Pours a hazy, dusty, golden straw color with a large, thick, pillowy, white head that recedes steadily to a small head that lingers.
Flavor is a bit sweet with moderate wheat notes and hints of bready grain. Medium low bitterness and hints of alcohol. Medium low citrus notes and lighter coriander.
Mouthfeel is medium bodied with medium carbonation and a bit of creaminess. Low astringency and low alcohol warmth.
Overall, a decent wit. The adjuncts come through more in the aroma while the flavor is much more wheat forward. Not my favorite style and not my favorite beer of the style.
Tried
from Draft
on 04 Apr 2026
at 22:19
7.5/10
—
Appearance 9
Aroma 7
Flavor 7
Texture 9
Overall 7
Tap. Pours clear golden yellow, small white head, good lacing. Aaron's of coriander, orange, field grass. Flavor is light sweet, light bitter. Clean. Restrained yuzu. Light body
Tried
from Draft
at
Sante Adairius Taproom (Santa Cruz)
on 22 Mar 2025
at 21:44