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:
Low to medium fruity-estery aromas and ﬂavors should be present. Diacetyl should not be perceived. Mild phenolic spiciness and yeast ﬂavors may be evident. Mild acidity is appropriate.
Low to medium, with a degree of creaminess from wheat starch.
Wits are brewed with malted barley, unmalted wheat and sometimes oats. They are spiced with coriander and orange peel. Coriander and light orange peel aroma may be perceived, sometimes as an unidentiﬁed spiciness.