Category 68: Belgian Witbier

Color:
Straw to pale
Clarity:
Unfiltered starch and yeast haze should be visible. Wits are traditionally bottle conditioned and served cloudy.
Perceived Malt Aroma and Flavor:
Very low to low
Perceived Hop Aroma and Flavor:
Hop aroma is not present to low. Hop flavor is not present.
Fermentation Characteristics:
Low to medium fruity esters are present. Mild phenolic spiciness and yeast flavors may be present. Mild acidity is appropriate. Diacetyl should not be present.
Body:
Low to medium, with a degree of creaminess from wheat starch
Additional Notes:
Witbiers are brewed with malted barley, unmalted wheat, and sometimes oats. Typically they are brewed with coriander and orange peel; modern versions sometimes feature other spices or citrus peel types. Very low to low-level spice and citrus peel attributes may be present.
Alcohol by Volume:
4.80-5.60%
IBU:
10-17
SRM Color:
2-4