I’m pretty sure we haven’t had any discussions on this category in the past, so I figured it would be time to venture into this new ground for the SOTW and discuss the Belgian and French styles, we’ll get started with Witbier. I’m a big Saison fan, and we have discussed that category in the past so we won’t go back there this time. These are some interesting categories and I have a lot to learn here.
I’ll get us started with links to category 16a of the BJCP guidelines.
So, what are your Witbier experiences? Recipes, yeast, ingredients, comercial examples, spill all you know about Witbier.
Thanks for posting in the SOTW.
PS. Let me know if you have any suggestions for future SOTW’s. Thanks.
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