Samuel Adams Winter White Ale

Samuel Adams brews Winter White Ale in Massachusetts and sells it as a seasonal release. The name points to a white ale, the wheat-based style that grew out of Belgian witbier. Styles like this usually pour pale and hazy, with a soft white head that comes from the wheat proteins. The details supplied for this listing don't give an ABV, IBU or ingredient list, so the notes below describe what the style typically offers, not a measured profile of this bottle. On the palate, expect a light-to-medium body with a smooth, slightly creamy texture from wheat and oats. Bitterness in white ales is normally restrained, so the hops stay in the background and the character comes from the grain and any spice additions. Traditional witbier leans on coriander and dried orange peel, which give a gentle citrus-and-pepper lift. Winter versions often add warmer notes such as clove, cinnamon or orange zest. Check the label for the actual spice bill before assuming any of these. Serve it cold but not frozen, around 38 to 45°F. Fridge-cold dulls the spice and citrus aromatics, so let the bottle sit out a few minutes if it's been in the back of a cold fridge. A tulip glass, a wide-mouthed witbier goblet or a weizen glass suits the style. They hold the foam and funnel the aroma toward you. A standard pint glass also works. If the beer is bottle-conditioned and cloudy, pour most of it and decide whether to swirl in the last bit of sediment. At the table, a wheat-driven white ale goes well with mussels steamed in white wine and butter. It also suits roast chicken with herbs, salads with goat cheese and citrus dressing, and mild curries, where the carbonation and light sweetness soften the heat. In colder months, try it with roasted squash, soft-rind cheeses or a plain pretzel and mustard, which let the spice notes show without being overwhelmed.