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====Coriander==== | ====Coriander==== | ||
− | Most coriander sold in the United States is Moroccan coriander, which will give a slight [[vegetal]] flavor to the finished beer. Indian coriander, which has slightly larger seeds and a different | + | Most coriander sold in the United States is Moroccan coriander, which will give a slight [[vegetal]] flavor to the finished beer. Indian coriander, which has slightly larger seeds and a different flavor, |
The best way to extract flavor from coriander is to grind it finely in a spice grinder or a clean [http://www.hevlacoffeeco.com/ low acid coffee] grinder. | The best way to extract flavor from coriander is to grind it finely in a spice grinder or a clean [http://www.hevlacoffeeco.com/ low acid coffee] grinder. |
Revision as of 15:45, 4 July 2011
Witbier, also known as Wit or White Beer (not to be confused with Devon White Ale), is a refreshing style of Belgian ale brewed with wheat and spices.
History of Witbier
This section is a stub.
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Brewing Witbier
Malt
Traditional witbier was brewed with wind malt, which is not usually available to home brewers. Most modern commercial versions use a more conventional pale two-row base malt.
Unmalted versus malted wheat
Witbier is traditionally brewed with a quarter to a half of the grist being unmalted wheat, which has a distinct, strong wheat flavor, but can be difficult to handle in the mash. If using wheat malt instead, up to three-quarters the amount may be required to get the same wheat flavor.
Oats
A small amount of oats in the grist helps give witbier a smooth mouthfeel. However, using too high a proportion of oats can hurt head retention and reduce the witbier's distinctive haze.
Lactic acid
Most witbiers have a slight lactic flavor; this can be achieved by using a small proportion (1-3%) of acidulated malt in the grist or by adding a small amount of pure lactic acid.
Spices
Spices should be added at the end of the boil or at flameout; boiling them will quickly evaporate their essential oils. They can also be added in a hop bag in a hopback or added to secondary fermentation in the same way as dry hopping.
Witbier is traditionally spiced with coriander and orange peel. However, each of these spices come in multiple varieties and should be chosen carefully.
Coriander
Most coriander sold in the United States is Moroccan coriander, which will give a slight vegetal flavor to the finished beer. Indian coriander, which has slightly larger seeds and a different flavor,
The best way to extract flavor from coriander is to grind it finely in a spice grinder or a clean low acid coffee grinder.
Orange peel
The orange peel traditionally used in witbier is dried Curacao bitter orange, available from many home brew shops. However, the dried peel found in the United States often has lost a significant amount of its flavor already.
Another option is to zest your own fruit; this will give more of a fresh citrus flavor which is refreshing if not exactly authentic.
Other spices
Some brewers use other spices, such as chamomile, cumin, or grains of paradise in small amounts to integrate the flavors of the beer. They should not contribute distinctive flavors of their own.
Flour
Some brewers add a small amount of wheat flour (one tablespoon per five gallons) to the end of the boil to ensure a consistent haze at any temperature. Competition judges will mark down a witbier if it is not hazy enough. Too much flour will begin to affect the beer's mouthfeel, however.
Yeast
For witbier, a witbier-specific yeast is the best choice, but other Belgian yeast strains can be used in a pinch.
Competition Styles
Both the BJCP and the GABF style guidelines recognize witbier as a competition beer style.
BJCP Style Guidelines
Witbier
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GABF Style Listings
Belgian Style White (or Wit)/Belgian Style Wheat
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Belgian white ales are very pale in color and are brewed using unmalted wheat and malted barley and are spiced with coriander and orange peel. Coriander and light orange peel aroma should be perceived. Phenolic spiciness and yeast flavors may be evident at mild levels. These beers are traditionally bottle conditioned and served cloudy. An unfiltered nearly opaque haze should be part of the appearance. The style is further characterized by the use of noble-type hops to achieve a low hop bitterness and little to no apparent hop flavor. This beer has low to medium body, no diacetyl, and a low to medium fruity-ester level. Mild acidity is appropriate. |
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External Links
- Witbier: Belgian White - Brewing Techniques Magazine