Stoneface White Elephant

White Elephant is a seasonal beer from Stoneface, brewed in New Hampshire, and as a limited release it is best treated as a beer to drink fresh rather than lay down. The name points to a winter-holiday release, and the "white" in it suggests a pale, hazy or wheat-leaning profile, though the style isn't specified here, so check the label for the exact style, ABV and IBU. If it falls in the white ale or white IPA family, expect a soft, slightly cloudy body, a light bready wheat character, and a gentle bitterness that stays in the background. Orange peel, coriander or citrusy hop aromas are common in that group. Treat those as typical of the category, not as confirmed notes for this particular beer. Pale, wheat-driven beers like this generally pair well with lighter, savory food: roasted chicken with herbs, mussels or steamed shellfish, soft cheeses such as brie or fresh chèvre, and salads with citrus vinaigrette. If the beer leans hoppier, it will hold up to spicy dishes, fish tacos or pad thai, where the carbonation and citrus lift cut through heat and oil. Sharper, more aged cheeses tend to overwhelm this kind of beer. Serve it cold but not ice-cold, around 40 to 45°F (4 to 7°C). Straight from a very cold fridge the aromatics stay muted, and a few minutes on the counter lets the hops and any spice come forward. A tulip or a wheat-beer vase glass is the best choice: the narrow base supports the head, and the flared top concentrates aroma. A standard pint glass is a fine substitute. Pour slowly down the side, then swirl the last bit of beer to lift any yeast sediment into the glass if the beer is unfiltered.