Estrella Damm Inedit

A Spanish beer billed as “…the first beer specifically created to accompany food. It is born from the conviction that a beer that could be paired with the utmost respect to the best cuisine was necessary. That is its aim and its virtue, and that is what makes Inedit different, special and unique.”

Hmm. The website is full of interesting videos, as well, that I’m beginning to wish I hadn’t watched. I’ll explain momentarily.

The beer itself looks like a standard Witbier, pale gold color, astonishingly clear, with a fluffy white head. It’s actually kind of fun to watch the bubbles race to the top. Smells of tangerine and wheat.The flavor is quite complex. Sweet grapes and lots of straw at first, leading to apricots and coriander. Very smooth. A tinge of anise in the finish.

As a witbier, it’s very good, but not quite great. Admittedly, I am not enjoying this as suggested; with food.

However, I think the concept is a bit too pretentious for me. Developed by sommeliers and a chefs? It should be served in wine glasses and kept in a chilled bucket? Here’s how I’m interpreting all this. “Beer isn’t as good as classy and refined as wine, so we’re going to make one that’s a close to a wine as possible, but still technically a beer.”

I’m likely overreacting (it happens), but I think this was made without embracing how versatile beer can be.

Had I not read the website, I’d give this a B. Let’s leave it at that.