Pike Brewing to Release Dry Wit
For Immediate Release
Pike Dry Wit to be Released May 1, 2011
Alice Waters, representing the Good Food Awards, presented Pike Brewing Company with an award for Dry Wit, wheat beer seasoned with spices and herbs, at the first annual Good Food Awards Ceremony which took place in San Francisco on January 14, 2011. Because Pike Dry Wit is our summer seasonal beer, we are announcing this award along with its release.
Pike Dry Wit begins with a mixture of 68% organic two row pale malt and 25% organic malted and unmalted wheat, in addition to a small amount of Belgian aromatic and Carastan malts. The cereal is cracked and lifted to the grist case in a bucket elevator where it begins its descent by gravity into the mash ton and then into the 900+ gallon, steam-heated brew kettle, where two pounds of Nuggets hops are added at the beginning of the boil and five pounds of Cascade hops are added in the last 20 minutes of the 75 minute wort boil. One floor below, in the brewery itself, the wort is cooled to 71 degrees and centrifuged. In the whirlpool an infusion of dried orange peel, coriander, chamomile, and organic lavender from Pelindaba Lavender Farms, San Juan Island, Washington, are added in order to give additional character and flavor to the golden-colored elixir. Fermentation takes place at 71 degrees with a strain of yeast that originated at a Trappist Monastery in Belgium.
Because Dry Wit is unfiltered, it is slightly turbid in the glass, looking like spun gold when held to the light. The nose is spicy and slightly sweet though the beer finishes dry. The Pike Pub garnishes pints with a thin slice of orange; Dry Wit is a beer for sunny skies, light meals, like salads and cold soups.It is also beautiful with its garnish as a standalone beverage; as refreshing and delicious and wholesome liquid spiced-bread.