Welcome to PW's 50-Beer Countdown to Philly Beer Week! Every day from now through the Opening Tap ceremonies on May 31, we'll be getting in the mood by spotlighting a different great craft brew that's been poured by one or more Philly Beer Week participating venues.
In 1966, Pierre Celis did the world a favor when he rescued witbier from a near death. Witbier (“white beer”) was a historical style of wheat beer brewed in Belgium, usually spiced with orange peel and coriander, but by the 20th century it had all but disappeared. By the 1960s, no one brewed it anymore, so Celis founded a brewery in his hometown of Hoegaarden, created a beer of the same name, and witbier made a triumphant return. But the best witbier on the shelves today arguably isn’t from Belgium, it’s brewed right here in the U.S.: Allagash’s ubiquitous “White,” a cloudy, hazy, effervescent brew that is perhaps the perfect summer beverage. Garnish with a lemon slice or drink it as is—either way, you’ll be in for a treat. This beer is a delight for craft beer lovers and is also quite approachable for those new to craft beer. Allagash White is often available at Monk’s, Growlers, Resurrection Ale House, City Tap House and dozens of other establishments.
PW's Year of Beer: Terrapin Moo-Hoo