Michigan Brewing Company - Celis White
Int’l Bittering Units (IBUs):15
Serving Temperature:40-45° F
Suggested Glassware:Pint Glass or Mug (clear)
Malts:2-Row Pale, 6-Row Pale, Wheat, Spelt
Hops:Cascade, Willamette, Golding
The success of Miller's Blue Moon is an odd irony, considering that Miller had a major hand in burying Pierre Celis's Austin, Texas, brewing venture, where Celis White was debuted (look it up… another sad story). On to the beer review: the look and nose are spot on for the style, and we're thrilled that the brewers at MBC have stayed so faithfully true to this beer's recipe. Look for spicy phenolic notes, bubble-gummy clove and coriander notes being the most prominent, with hints of light, sourish tart orange rind and champagne, all backed by a light touch of caramel maltiness. Plenty of wheat on the nose (note the lightly sourish notes). The flavor profile is bolder than Hoegaarden, as that beer, too, has suffered from corporate conglomerate mergers (which led to the shut down of the original Hoegaarden brewery last year, a heartbreaking casualty of consolidation (look it up… yet another sad story)). The spicy, phenolic notes are quite bold, but balanced – sweet and spicy clove meets spiciness of coriander and white pepper, and a firm malty sweetness fades as the wheat and spelt tartness dries it out. This beer also has a more firm hop bitterness in the finish than its famous forebear. It's reassuring to know that Pierre Celis's efforts live on!
This beer pairs well with honey-glazed, clove-dotted ham. Another great application is using as part of a chicken or salmon marinade. Combine a full 12-ounce bottle of Celis White with ¼ cup white balsamic vinegar, ¼ cup sesame oil, 1 tsp salt, ¼ tsp white peppercorns, ¼ cup raw honey, 1 Tbsp crushed bay leaves, ¼ tsp chili powder, and ¼ tsp ground cardamom, mix on high in a blender, then marinate meat at least 2 hours, grill and savor!
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