Northern Monk’s take on the classic Belgian witbier riffs on the style’s characteristic spice profile and takes it all the way back to the motherland of spices. Focus your senses and savour the harmonious algorithm of ginger, cardamom and coriander with your favourite curry.
James –
Lovely stuff. Reminds me of the spiced pumpkin beer style I've had in America.
Gary –
Tasted of Hotel room soap (Cardamom?) it was ok & can see it working with spiced food, but I normally love Witbier & this I thought was ok.