The peloton staff was treated to a Belgian
beer tasting by Alex Boone at our world
HQ in South Pasadena. Here are his
detailed tasting notes on these beers.
St. Bernardus Wit
016 ••• PELOTONMAGAZINE.COM
St. Bernardus Wit
Much like its Bavarian cousin, Heffeweisen,
Belgian Witbier is brewed with unmalted
wheat, coriander, bitter orange peel and a
special strain of yeast, giving it its trademark
cloudy appearance and unmistakable flavor.
The result is a zesty, refreshing ale with
relatively low alcohol—perfect for a hot
St. Bernardus Wit is an excellent example
of this style, with a hazy, pale yellow
appearance, a spicy clove and fresh-baked-bread nose, and a citrus and cracker palate
with almost no hop presence. A lively, highly
carbonated mouth feel, light body and dry
finish make this a true lager-killer when
refreshment is paramount.
Witbier is best served at 45°F in a tumbler.
Pour ¾ of the beer into your glass, give the
bottle a hearty swirl to rouse the settled
wheat sediment, and then gently pour the
remaining contents into your glass.
One of only seven Trappist breweries in the
world (six of which are in Belgium), Orval
produces just one commercially available
beer. This Belgian pale ale is considered
“The Queen of the Trappists” for its
unique use of dry-hopping—where sacks
of dried hops are steeped in the beer after
fermentation—and a special strain of wild
yeast used to bottle condition the ale.
Orval is truly one of a kind. The beer pours
a hazy dark gold color with a fluffy, bright
white head. It has an unmistakably earthy
nose, with aromas of leather, dusty horse
blanket and wet dirt, thanks to the wild
Brettanomyces yeast. The taste follows with
refined earthy notes and spicy hop bitterness,
with some leathery funkiness peeking