Allagash White

Allagash White comes in a four-pack of cans and, going by the name, belongs to the Belgian-style white, or witbier, family, a hazy, pale wheat beer made in the United States and listed here under Massachusetts. Beers in this style usually pour cloudy and pale straw, with a soft, almost creamy body from unmalted wheat and a lively carbonation that keeps it from feeling heavy. On the nose and palate, expect the profile typical of a wit: orange peel and coriander up front, a light grainy wheat sweetness underneath, and a faint peppery or spiced note on the finish. Hop bitterness in this style is normally restrained and sits in the background, so the beer reads as bright and refreshing rather than sharp. Since the ABV and IBU aren't given for this product, treat those as typical-of-style expectations, not measured figures. Serve it cold but not ice-cold, roughly 40 to 45°F (4 to 7°C). Going much colder mutes the citrus and spice that define the style. A tall wheat-beer glass or a wide-mouthed tulip works best: pour most of the can, then swirl the last bit to lift the yeast and wheat haze into the glass. A wedge of orange is a common garnish, though many drinkers prefer it plain so the peel character comes through on its own. At the table, witbiers handle light, fresh food well. Steamed mussels, grilled shrimp, ceviche, and goat cheese salads all suit its citrus and gentle spice, and so do mild curries and fish tacos, where a squeeze of lime echoes the beer's own profile. Because the body is light, it tends to be overwhelmed by very heavy or heavily smoked dishes, so keep it with lighter plates.