As a general rule, Australians are very familiar with easy-drinking, low-flavour lagers, and far less familiar with some of the yeast-derived flavours that come through in many European beers. It’s why you might hear the word "Belgian-y" used as a flavour descriptor for any number of Belgian styles, even when they’re all very different to each other.
If I were trying to introduce a dyed-in-the-wool Aussie lager drinker to Belgian beer, I’d start with a witbier: it brings together the easy-drinking quality of an Aussie lager with an introduction to some of those Belgian fruit and spice flavour notes. And Madocke’s Witbier would suit perfectly.
With its pale straw colour and a slight natural haze, this beer marries the comforting aroma of yeast bread with a thread of zestiness. That zingy note comes through a little more in the mouth, where it’s tempered with a soft, almost creamy carbonation that comforts you like a gentle pat on the hand. The spicy citrus finish is subtle, but not underwhelming; it’s like the fadeout of your favourite song.
This is the sort of beer where you should order two at a time, because the first one will be gone before you realise it.
As a side note: while lagers are often touted as the best beer to have with pizza, I reckon witbiers beat them out. The way the zestiness cuts through the grease, and the light spice and creamy carbonation set you up for the next bite… just sublime. Pair Madocke’s witbier with a crusty woodfired pizza and let the good times roll.
Mick Wüst
