If you prefer the results, add a little bit at a time to the entire batch, stirring gently, until the taste is where you like it.Slowly add the tea to a pint of beer with eye dropper or syringe (without needle), a few drops at a time, stirring gently and tasting.Once the beer is done fermenting, make a tea with the coriander and orange peel by boiling them in a cup or two of water for 5 minutes.Brew the recipe as listed but omit the coriander and orange peel from the boil.One easy way to try both ways without actually brewing the beer twice is as follows: We find that much of the spicy flavour behind a Belgian Wit already comes from the yeast ( White Labs WLP400 Belgian Wit Ale or Wyeast 3944 Belgian Witbier) so we will often completely leave out the coriander and orange peel. Most Witbier recipes will call for crushed coriander seed along with the zest of fresh (or dried) oranges. It was later acquired by Miller Brewing who eventually closed the brewery and sold the equipment and brand names. So Celis decided to sell them the brewery and moved to the United States where he set up the Celis Brewery in Austin, Texas, to continue making witbier to what he described as the 'original' Hoegaarden recipe. Over time, Celis felt very strongly that the company used the loan to pressure him to change the recipe to make the beer more "mass market". As is traditional in Belgium, several brewers offered their help to keep the business going and Interbrew (now InBev) lent money for the purchase of other buildings to rebuild the brewery. In the 1980s, with demand for the product continuing to grow, Celis bought a former lemonade factory, to expand his brewing operations. He used the traditional ingredients of water, yeast, wheat, hops, coriander seed, and dried bitter (Curaçao) orange peel. He started a new brewery, called de Sluis, in his hay loft. ![]() ![]() Ten years later, Pierre Celis, a milkman who had grown up next to the brewery and sometimes helped with brewing, decided to try to revive the style. Records of brewing in the village date back to 1445, when the local monks were enthusiastic brewers, but the tradition died out in the 1950s as consumer tastes moved towards different styles. It's a refreshing beer for hot summer days.Īrguably the most popular commercial version of this beer is Hoegaarden, named after the village near Tienen in Flanders, which was the modern birthplace of witbier. Wit beers are usually quite cloudy from starch haze, with a very light straw to light golden colour. ![]() None of the flavours or aromas stand out, making for a light refreshing beer with a moderate alcohol level usually hovering around the 5% ABV mark. There is a very light sweetness with soft, creamy feel that is not cloying or heavy. Belgian white beer (or Witbier) has a unique cloudy-white appearance with very little bitterness, some spiciness, and a slightly sour/tart finish.
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