542287 Fri Jul 25 09:46:55 -0700 2008 12 35 Beer 0 3900953 I had a Blue moon last night at Carrabbas...had a pretty good meal...pasta was overdone but sauces were very good Had a Blue Moon ...draught...is it supposed to be so cloudy?...I know it is supposed to be similar to a Belgium White unfiltered...but this one was almost too foggy...maybe the kegs were warm. Who in Hartford environs has it on tap..it seems popular...(save the orange slice for someone else) Fri Jul 25 09:46:57 -0700 2008 84367 sodagirl 1 3900978 Yes, it is supposed to be cloudy. It is owned by Anheuser Busch, so you can find it just about anywhere these days. If you like white ales I would suggest you try Southhampton Double White, or Hitachino White Ale. Fri Jul 25 09:53:08 -0700 2008 3900953 149369 EastRocker 2 3901107 Actually, I'm pretty sure that Blue Moon is owned by MillerCoors. And yes, Sodagirl was probably drinking Blue Moon's Belgian style wheat beer which is cloudy because it's unfiltered. Fri Jul 25 10:25:40 -0700 2008 3900978 165680 Jimmy Cantiello 3 3901249 yup you are right Jimmy, it's Molson/Coors. Fri Jul 25 10:59:58 -0700 2008 3901107 149369 EastRocker 4 3901505 Yeah, I think I got some bogus information from a certain website that listed MillerCoors as the parent company. Fri Jul 25 12:17:29 -0700 2008 3901249 165680 Jimmy Cantiello 5 3902304 Miller merged with Molson Coors in a JV for the US & Puerto Rican markets. The joint venture is known as Miller Coors Fri Jul 25 16:32:11 -0700 2008 3901505 21725 Jestner 1 3901521 Not only should it be cloudy from yeast in suspension, but also because of suspended protiens from (un)/malted wheat. Unmalted wheat being more "traditional". This is where the White/Wit name comes from because it looks whitish, so yes, it should be very cloudy. IMO, Blue moon is a horrible example of the witbier style with its overuse of the wrong type of coriander which gives it an overpowering vegetal/celery character. Fri Jul 25 12:20:17 -0700 2008 3900953 12014 LStaff 2 3901728 Although I'll have one occasionally, the Belgian White Ale style is not a sessionable brew for me. A couple of much better balanced examples of the style IMO, that are available in CT, are Maine's Allagash White & Quebec's Unibroue Blanche de Chambly. The OP may have to do a little searching but they're out there. Harp Fri Jul 25 13:22:13 -0700 2008 3901521 45436 Harp00n 3 3901792 I had a Unibroue Double Blanche in Montreal a few years ago. C'est tres bien. Fri Jul 25 13:35:34 -0700 2008 3901728 27342 trufflehound 4 3902282 Thank you both Harp, LStaff, and Truffle. I actually love Blue Moon on tap only - even with the lemon...so lovely and fresh on a hot summer day but wrote down every one of your suggestions -- hey, it's still summer. Looking forward to finding them. I live in Northern FFC - where to buy??? Fri Jul 25 16:23:40 -0700 2008 3901792 185181 Nonny 2 3902297 Thanks so much LStaff for the info. I think Blue Moon is a dreadful example myself due to the overpowering coriander. I wasn't aware however that its the type? of corriander being overused, and not just too much "corriander". Could you describe a little more about it...this unlocks one of those questions I've had for a while. Most people look at me funny when I say how Blue Moon is out of control with the corriander. Fri Jul 25 16:29:45 -0700 2008 3901521 21725 Jestner 3 3905224 The most common type of coriander seed found in US grocery stores, homebrew shops, and used in commercial applications are round in shape and give more vegetal/celery and some times soapy character. Indian coriander is more oblong in shape (like tiny rugby balls), has a lot less of the vegetal character and gives more of a lemony citrius flavor when added to beer and food. This is the type that is prefered by Belgian wit brewers while the round type is prefered in many large scale commercial applications since it gives more flavor for the $. I believe the round type could be used in witbier if its used sparingly to give a hint of its flavor instead of banging you over the head with it. And that is the essence of the witbier style - spicing should be used judiciously in order to blend in with alcohol, wheat/malt, and orange flavors to become one singular theme. If you can pick out one particular type of flavoring agent in a witbier, it most likely detracts from its drinkability. I am sure it is difficult to use consistently on a large scale since everytime you get a new shipment, the intensity of the coriander is probably different - whether you are using the seeds directly or some kind of extract. I have had good examples of the style like Allagash White a few times where coriander was overwhelming and some times where it wasn't enough. Sun Jul 27 07:40:33 -0700 2008 3902297 12014 LStaff 4 3922475 Thanks for the explanation of why I hate Blue Moon so much! I think is was not as bad when it was first produced, but the mass production and the cheapest possible ingredients have made it unpalatable to me. This is certainly not true for many other witbiers. Fri Aug 01 12:26:10 -0700 2008 3905224 16728 kenito799