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In 1993, the brewers at Huyghe decided to pursue an experiment to revive, at least in part, the
brewery’s history as a cidery. However, rather than brewing a cider, they decided to experiment with apple
juice co-fermented in beer. The base beer for the Floris Apple Ale is a classic Belgian Witbier, or White Ale.
These beers are fermented using a combination of pale barley and wheat malt (60%-40%, respectively, in
this case), along with coriander seed and bitter Curaçao orange peel for spice. Hops are used in moderation,
purely for their preservative effects. By adding unfermented green and red apple juices to the brew kettle,
the brewers are able to successfully marry the two styles, resulting in a crisp, lighter-bodied beer with a
refreshing, green apple and spice character. This beer is re-fermented in the bottle, so it will pour with that
classic wheat beer haze, the result of spent yeast cells in the brew. Normally bottle-fermented beers have an
extended shelf life, due to the fact that they are essentially ‘alive’, and still fermenting in the bottle. While
this is technically true of the Floris Apple Ale, we have found that most fruit beers tend to lose the intensity
of their fruit flavor with time, so we do recommend that you enjoy yours over the course of this summer, to
be sure to get full enjoyment from the beer. Like most wheat beers, the Floris Apple Ale is best consumed
fairly well chilled, around 40-45°F, and we found that we prefer it in a tall, narrow glass, such as a
Champagne flute, Pilsner flute, or specialized Lambic glass.
The Floris Apple Ale pours into the glass with a hazy lemon-yellow color, with golden highlights
that are noticeable when the glass is held up to a light source. The head is white, with a very fine mousse
that slowly recedes, leaving a beautiful lace in the glass. The aromas are at once sweet and tart, with a big
burst of apple fruit, and only the slightest hint of malt and apple pie spice. The palate is light to mediumbodied,
with crisp acidity, although perhaps a bit more sweetness than I would consider ideal. Still, the apple
aromas and flavors are intense and quite appetizing, with a mid-palate tartness that matches the beer well to
food. The finish is the driest part of the flavor profile, with just enough bitter and tart flavors for it to finish
cleanly, leaving a lasting apple perfume. This beer may be best alone, as a refreshing end to a day out in the
sun, but we have found that it also works quite well with Camembert and other milder, soft-ripened cows
milk cheeses, as well as grilled chicken-apple sausages with spicy mustard.
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sooo good 
