When crafting a witbier, avoid overdoing any one aspect of it. Don’t go crazy with the spices. Keep the hopping level restrained. Don’t let fermentation temperatures rise too high. Don’t sour the beer excessively. Your beer should be flavorful, but all the flavors should be balanced.
47 result(s) found.
BY THE NUMBERS OG: 1.028–1.032 FG: 1.002–1.004 SRM: 3–10 IBU: 20–30 ABV: 3.1–3.9% I hadn’t intended to write about this style now, but it’s come up as a question several times over
This unfiltered French farmhouse-style ale features a copper color and the yeast lends estery notes of pear and apricot.
Abbey is one of the first beers brewed and released by New Belgium back in 1991. Since then it has been one of the brewery's most award-winning beers. This Belgian-style dubbel is designed to represent the monastic beers of Belgium.
Brooklyn Sorachi Ace marries the overall structure of the modern saison style with the unique lemony/herbal qualities of the Sorachi Ace hop. Sorachi Ace is used throughout, and very complete attenuation gives refreshing, flinty dryness.
This Reno, Nevada brewery's witbier is a cloudy pale yellow and features spicy, fruity, citrus aromas.
Pike Tandem Ale clone Pike Brewing Co., Washington (5 gallons/19 L, all-grain) OG = 1.066 FG = 1.010 IBU = 25 SRM = 19 ABV = 7.2% “I’d recommend about 6 or
Worth Brewing Co.’ Belgian Grand Cru clone (5 gallon/19 L, all-grain) OG = 1.059 FG = 1.010 IBU = 31 SRM = 8 ABV = 6.3% Iowa has a 5% alcohol by weight (ABW)
Saison Belgian Style Farmhouse Ale clone New Belgium Brewery, Colorado (5 gallons/19 L, extract with grains) OG = 1.058 FG = 1.008 IBU = 25 SRM = 6 ABV = 6.5% Ingredients
“Summer is all about outdoor activity and the beers of summer typically fit this theme and should provide refreshment. That doesn’t mean bland or without character. A refreshing beer can be full of character and still be a part of a sunny summer day.”
by the numbers OG: 1.048–1.054 (11.9–13.3 °P) FG: 1.010–1.014 (2.6–3.6 °P) SRM: 8–14 IBU: 20–30 ABV: 4.8–5.5% Mick, the bartender at the Monk’s Kettle in San Francisco, serves me a De Koninck.