Witbier
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. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable.
The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable.
OG | FG | IBUs | SRM | ABV |
---|---|---|---|---|
1.044 - 1.052 | 1.008 - 1.012 | 10 - 20 | 2 - 4 | 4.5 - 5.5% |
Details
Ratings
M
monk
49 0 0 0
Brewery
Beer Information
Serving types:
- Bottled 12oz
Alcohol by Volume (ABV):
5.5%
Availability:
Available Year-round
M
monk
89 0 1 0
Brewery
M
monk
60 0 0 0
Brewery
M
monk
62 0 0 0
Brewery
Beer Information
Serving types:
- Bottled 330ML
Alcohol by Volume (ABV):
4.8%
Availability:
Available Year-round
T
thecellarmonk
60 0 0 0
Brewery
M
monk
53 0 0 0
Brewery
M
monk
60 0 1 0
Brewery
M
monk
54 0 0 0
Brewery
M
monk
63 0 0 0
Brewery
M
monk
54 0 0 0
Brewery