Description

Belgian-style witbier is brewed using unmalted wheat, sometimes oats and malted barley. Witbiers are spiced with coriander and orange peel. A style that dates back hundreds of years, it fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. This style is currently enjoying a renaissance, especially in the American market. “Wit” means “white.”

Quantitative
  • SRM Color Scale
    2 - 4
  • International Bitterness Units (IBUs)
    10 - 17
  • Alcohol by Volume (ABV)
    4.8% - 5.6%
Flavor
  • Alcohol
    Not Detectable to Mild
  • Hop Aroma/Flavor
    Hop flavor and aroma are not perceived to low. Hop bitterness is low, achieved traditionally by the use of noble-type hops
  • Malt Aroma/Flavor
    Malt aroma and flavor are very low to low
  • Yeast Esters
    Orange, Citrus
  • Yeast Phenols
    Spicy, Pepper
Palate
  • Body
    Drying
  • Carbonation
    High
  • Finish Length
    Medium
  • Attenuation
    80 - 86
Ingredients
  • Hops
    German Noble
  • Malt
    Pilsner, Flaked Wheat, Unmalted Wheat, and occasionally oats and malted barley
  • Water
    Varies
  • Yeast
    Ale
Food Pairings
  • Cheese
    Mascarpone, Goat
  • Entrée
    Moules and Frites, Roasted Turkey, Caesar Salad, Pasta with Cream Sauce, Veal, Turkey, Thai Stir Fry, White Fish, Mussels
  • Dessert
    Panna Cotta
Appearance
  • Carbonation
    Fast Rising Bubbles
  • Clarity
    Hazy
  • Color
    Straw to Pale
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