19. BELGIAN AND FRENCH ALE
19B. Witbier
Aroma: A sweet and occasionally honey-like character with prominent citrus (notably orange), herbal and spice aromas is characteristic, and is often followed by a mild phenolic aroma. Hop aroma is low to none. No diacetyl.
Appearance: Very pale straw to very light gold in color, and generally cloudy. Head retention should be quite good and of a moussy character.
Flavor: The flavor of unmalted wheat is typically noticeable. Coriander, citrus and mild phenolic flavors contribute to a complex and elegant character. A very slight lactic acidity resulting from a limited Lactobacillus fermentation is present in some examples, providing a refreshing quality, and is absent in others. Hop flavor is low to none. Hop bitterness is typically restrained, and some bitterness may also be contributed by bitter orange peel. No diacetyl.
Mouthfeel: Light to medium body. Effervescent character of high carbonation. Refreshing acidity.
Overall Impression: A refreshing, elegant, complex, wheat-based ale.
History: A 400-year-old beer style that died out in the 1950s, it was revived by Pierre Celis in the 1960s to steadily growing popularity thereafter.
Comments: The presence and degree of spicing and lactic sourness vary from one brand or brewery to another.
Ingredients: About 50% unmalted hard red winter wheat and 50% pale barley malt constitute the grist; in some versions a small percentage of raw oats is used as well. Spices of freshly- ground coriander and dried orange peel complement the sweet aroma and are quite characteristic; other spices may be used for complexity but are much less prominent. Ale yeast prone to production of mild, clovey/spicey flavors are very characteristic. In some instances a very limited Lactobacillus fermentation, or actual addition of lactic acid, is done.
| Vital Statistics: | OG: 1.042-1.055 |
| IBUs: 15-22 | FG: 1.008-1.012 |
| SRM: 2-4 | ABV: 4.2-5.5% |
Commercial Examples: Celis White, Hoegaarden Wit, Steendonk Witbier, Brugs Tarwebier, Blanche de Bruges.
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