16.A - Witbier (BJCP 2008)


A refreshing, elegant, tasty, moderatestrength wheat-based ale. A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time. The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.


Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celerylike, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.
Appearance: Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.
Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness. Herbalspicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn


About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Cura


Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell


Data Min. Max.
Original gravity 1.044 1.052
Final gravity 1.008 1.012
Bitterness 10.0 IBU 20.0 IBU
Color 3.9 EBC 7.9 EBC
Alcohol 4.50 ° 5.50 °

Recipes on Zython (17)

Connivence Blanche C7
All grain- 16.A - Witbier
5.1% 39 IBU 100.0 l vincenW38
Connivence Blanche C4
All grain- 16.A - Witbier
4.6% 23 IBU 100.0 l vincenW38
Connivence Blanche C1
All grain- 16.A - Witbier
4.9% 19 IBU 100.0 l vincenW38
B 15 Blanche Wit V2
All grain- 16.A - Witbier
4.4% 16 IBU 25.0 l pasqueto
Connivence Blanche B9
All grain- 16.A - Witbier
4.8% 17 IBU 100.0 l vincenW38
All grain- 16.A - Witbier
4.7% 21 IBU 26.0 l de_la_broue_dans_le_toupet
Essai Connivence Mariage 1
All grain- 16.A - Witbier
5.1% 22 IBU 80.0 l vincenW38
Connivence Blanche B5
All grain- 16.A - Witbier
5.1% 17 IBU 100.0 l vincenW38
Connivence Blanche B3
All grain- 16.A - Witbier
4.4% 25 IBU 100.0 l vincenW38
j'sais pas encore alors je verrai plus tard
All grain- 16.A - Witbier
4.2% 93 IBU 30.0 l Maxime
Pour @red_dolphin@mamot.fr
All grain- 16.A - Witbier
5.2% 18 IBU 5.0 l Ololduck
Connivence Blanche B0
All grain- 16.A - Witbier
5.1% 33 IBU 80.0 l vincenW38
N°6 Esclarmonda
All grain- 16.A - Witbier
4.9% 13 IBU 20.0 l pasqueto
Connivence Blanche
All grain- 16.A - Witbier
4.6% 23 IBU 80.0 l vincenW38
Connivence Blanche
All grain- 16.A - Witbier
4.7% 37 IBU 100.0 l vincenW38
All grain- 16.A - Witbier
5.1% 24 IBU 60.0 l mylnvdb
All grain- 16.A - Witbier
5.1% 27 IBU 50.0 l Maxime

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