Allagash White is a traditional Belgian-style witbier, and is an example of one of the few styles beers that was originally designed to be hazy. The beer’s haze comes from a combination of yeast and proteins within the malt, oats, and wheat with which it’s brewed.
Centuries ago, witbiers were brewed with what Belgian farmers had on hand—namely, a large portion of wheat and oats. Un-roused, the beer will actually appear darker, as the light sediment settles to the bottom. However, once these solids are in suspension—the beer has been moved around a bit—the beer’s color lightens up to its traditional hue of pale straw. This haze also adds to the mouthfeel, giving the beer a silky, almost pillowy texture.
To experience the haze at its full potential, we encourage everyone with a bottle of Allagash White to rouse their yeast.
Easy Steps to Rousing Your Yeast
Pour Allagash White slowly, saving last inch or two
Swirl remaining yeast & protein in bottle
Pour remainder of bottle into glass
No matter your yeast-rousing method, the key is to provide significant “agitation.” Definitely don’t stick your thumb over the top and shake it. Something like a continuous swirling motion is enough to lift the yeast and proteins from the bottom of the bottle up into the beer itself. This motion also releases “soluble carbon dioxide,” which in laymen’s terms means that more of the aromatic compounds—orange peel, coriander—will be present in the beer’s aroma. In short, rousing your yeast allows you to taste the beer the way the original Belgian brewers intended.