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Aug 3, 2006 05:39 PM

Tried Blue Moon

It was served ice cold with an orange slice. Delicious!

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  1. Not to be a "beer snob"--but you should try some real Belgian Wit Beers or German Hefeweizens. Blue Moon is brewed by Coor's, and if you like it you will really like the real thing. Also, many American Micro-breweries make their own versions of these style beers--especially in the summer. If you have any stores where you live that sell micro-brews you should have no problem finding them...

    I highly recommend trying the real thing...Coors does well enough on its own, and the small breweries in Europe and the U.S. need our support!!

    11 Replies
    1. re: fudluvr

      Well...I drank quite a bit of Hefeweizen in Munich, Germany at the Oktoberfest a couple of years ago. Does that count? They didn't offer lemon or orange slices though. That would've made me a dumkopf!

      I like the Widmer in the USA.

      1. re: fudluvr

        Does the fact that BM is brewed by Coors imply something about its quality or bona fides as a witbier?

        If you wanted 'the real thing' then I suppose you'd look to Hoegaarden, a product of Inbev, one of the largest brewing companies in the world.

        In line with your sentiments, I'd take a look at Allagash, or Celis, particularly since it has ties to Pierre Celis, who first made Hoegaarden in 1965, putting a dying style of beer back on the map.

        1. re: Jim Dorsch

          Or try saisons--they're really great in the summer. Saison Dupont is a good, generally available beer that's great with a slice of lemon.

          1. re: Jim Dorsch

            "Does the fact that BM is brewed by Coors imply something about its quality or bona fides as a witbier?"

            For me being brewed by Coors does not automatically discount it. Its more the fact that they use malted wheat instead of unmalted wheat which is a traditional ingredient in wits and overspice the heck out it making it very cloying. I've read that some Belgian brewers remark that alot of Belgian sytles brewed in the US are just caricatures of Belgian beers - and in this case, I agree with them.

            I agree with the Allagash and Celis recs even though Allagash white has been very inconsistent in the past year or so. It has ranged from dry and thin to sweet and worty, and recently its just been overly spiced with coriander.

            1. re: LStaff

              "I've read that some Belgian brewers remark that alot of Belgian sytles brewed in the US are just caricatures of Belgian beers - and in this case, I agree with them."
              An american IIPA is nothing like the non-existant British version before the craft brew explosion.
              I feel it is more important that Blue Moon gets people out of their normal comfort zone, trying something different, possibly for the first time!

            2. re: Jim Dorsch

              For me, it's the weak wheat character and the lager-y finish that say something about Blue Moon's quality and bona-fides. There's no reason Coors can't make a really appealing wheat beer. IMO, they just don't. It's not horrible or anything, especially for the price, but for another buck or two per sixpack -- 33 cents more per bottle -- I can get something I find much yummier.

              1. re: Jim Dorsch

                My favorite witbier brewed in the states (apart from Brooklyn Breweries Blanche de Brooklyn, which I can't get out here) is Avery's White Rascal. I actually think it's a better beer than Hoegaarden. Another great one is Hitachino Nest's White Ale. (Blanche de Brooklyn actually beat out Hoegaarden to take gold at one of the World Beer Cups)

                While I do agree that most American attempt at Belgians come out like caricatures, there are some styles that are workable. Witbier is one, saison is another. Ommegang's Hennepin is quite a tasty saison. There's a San Diego brewery named Pizza Port, and one of their brewers is a huge fan of saisons - he has made some very interesting saison beers that are every bit as good as the real thing.

                Also, it's a little strange to read about adding lemon and orange slices to your beers. That was traditionally done to compensate for beer that was past its prime, to hide off flavors. Any modern beer that is fresh shouldn't need such accoutrements.

                1. re: Josh

                  You're speaking of Tomme Arthur at Pizza Port, which incidentally, just took over the brewery that Stone left behind when it expanded. Tomme does some shockingl original Belgian-inspired beers, as does Vinnie Cilurzo at Russian River.

                  I would have to guess Coors thought up the orange garnish. Stuff like that plays well in bars.

                  I enjoy Ommegang's Three Philosophers, which is somewhat unique in that it contains a small portion of another brewery's beer (Lindemans Kriek). I think that's a very Belgian thing to do.

                  1. re: Jim Dorsch

                    Yeah, I know Tomme. Didn't want to name-drop though. ;)

                    I'm glad they took over Stone's operation - that means I can get Sharkbite Red at the grocery store. I'm looking forward to some more bottles from them. I don't always like their stuff, but Tomme's saisons are really great (the SPF series).

                    When I was a food/beer writer I interviewed Vinnie a few different times. Very nice guy, and an amazing brewer. I keep waiting for his Depuration to come out - it's a Belgian aged with grapes. He's been telling me about it for over a year now and still have seen no sign of it. He assures me it will be amazing, and I have no reason to doubt him.

                    Three Philosophers is very good. Ommegang makes some excellent beer. Another interesting domestic Belgian style I've had is Allagash's Curieux - it's a Belgian strong ale aged in bourbon casks. Pretty intense stuff.

                  2. re: Josh

                    Like I would never happen in Germany..adding citrus to your beer! I enjoyed it though with the Blue Moon...of course, it was after a day of white water rafting (big rapids) on the middle fork of the American River. Maybe it tasted way better that day.

                    1. re: melly

                      Stumbled on this thread while researching witbier and just had to correct this. I've seen Germans put all sorts of things in their beer, including 7-Up and Orangina.

              2. One of the bars I go to has both Hef and Blue Moon Both are really good but I think I like Hef better. It's always served with a lemon in my experiences. I'll have to try an orange.

                Have you heard of the beer they serve with blueberries?

                4 Replies
                1. re: cincodemayo1

                  Orange makes some sense for BM (although I've never heard of any other witbier producer recommending a garnish) since it's made with orange peel. I assume this place serves Widmer with lemon and BM w/nothing?

                  1. re: Jim Dorsch

                    Well we've only ordered Blue Moon a couple times and I don't recall any fruits with it. As for the Hefeweisen (is this the same as Widmer?) it's always served with about 6 lemons floating in it (that is, when ordering a pitcher).

                    1. re: cincodemayo1

                      I'm sorry, I was thinking you were referring to Widmer. Yes, Widmer makes a hefeweizen. Which one do you get?

                      1. re: Jim Dorsch

                        Not sure...we usually just ask for a pitcher of Hefeweizen.

                        I may have to try Widmer (the bar I go to has about 200 beers, so I'm sure they'll have that.)

                2. Has anyone tried Abita Wheat? they brew it seasonaly. I am not sure how available it is out of the south but i know you can get abita amber and some of their other brews pretty much everywhere.

                  1. I just had Pizza port's(solana beach CA) Hefewiezen and i was shocked how good it was. Inormally stay away from American wheats becuase they do not have the right taste that you get from the european yeasts. The pizza port version was very good and i got the same banana/clove tastes you normally only find in a european beer. Pizzaport consistently makes great beer and this is a another winner.

                    The only other American Hefeweizen i had that tasted "right" was the El Jefe Hefeweizen from Bardo's in Alexandria VA

                    7 Replies
                    1. re: MVNYC

                      I didn't consume much El Jefe at Bardo because I was too busy drinking Dremo, Graceland, etc.

                      1. re: Jim Dorsch

                        Everything was good from that place. Too bad it closed down, i spent many a day/night there drinking pitchers and pitchers in college.

                      2. re: MVNYC

                        Funny - I like American wheat beer quite a bit, and prefer it over the German style. I'm not a huge fan of the banana/clove flavors in German hefeweizen.

                        I don't know that I'd say the German taste is the "right" taste - wheat beers are made all over the world and they can vary quite a bit in terms of flavor. I love a really good American wheat - clean, crisp, with a hint of sweetness. Yum.

                        1. re: Josh

                          Erdinger is a nice German weizen that has very little of the flavor that typifies the style. And a nice NA, too.

                          1. re: Jim Dorsch

                            I used to love Maisel Weisse Kristallklar - it was a filtered wheat beer. Haven't seen it here in years.

                          2. re: Josh

                            To each their own but American wheat beers just dont do it for me. The ones i have had lack character to me. While the american wheat beer is a distinct style, the ones that label them selves hefeweizens, weisse, etc. need to be held up to their german counterparts. During the summer, nothing is better than a Bavarian hefeweizen, i am really happy i found pizza ports version.

                          3. re: MVNYC

                            More and more US breweries and brewpubs are now using an authentic hefewiezen yeast strain. Now they just need to work on increasing body and mouthfeel.