We dropped our first beer from Sicillian brewery Tre Caratteri last month, and we follow it up with another in this month’s pack.
And as we detailed for last month’s dubbel, the brewery has taken another established Belgian style here and imparted their own cultural character to make it their own.
Their version of a Belgian witbier includes hits all the normal notes with a good portion of the malt body being made up of wheat malt (as well as a little rye malt), a nice citrus and spice character and a characteristic yeast. They’ve tweaked it by adding native ingredients in the form of an ancient grain in Sicillian Perchiasacchi wheat, along with the peel from Sicillian oranges.
And the result is a good beer, though it does stand out from the traditional Belgian witbiers we’ve become accustomed to. It pours a cloudy dark yellow colour with a good aroma of citrus and spice laid on top of the grainy malt. To taste it is a little heavier than a Belgian wit, with a slightly sweeter and thicker mouthfeel. The flavours work together nicely though as the sweetness balances out with the spicy character (either from the special Sicillian wheat or maybe the rye), and the citrus also lifts the weight of the beer.
A nice interpretation, and interesting to have something a little different from the norms.
Witbier with grapefruit and orange zest, kaffir lime leaves and coriander
The 'Witteke' is a typical beer from the past; a cloudy unfiltered, aromatic witbier.
Great example of a Belgian Witbier, voted 'Worlds Best Wheat Only Wheat Beer' in 2009.
Brasserie Du Bocq's classic witbier with fresh raspberry juice added
by Brasserie de l'Abbaye des Rocs
An intriguingly moreish Double Witbier from Abbaye des Rocs
by Brouwerij Corsendonk (at Brasserie Du Bocq)
The Belgian witbier from Corsendonk
A powerful yeast creates a sweet and dry wheat beer, technically classed as a 'Double White'.
A new beer for Brasserie De La Senne is their take on a traditional Belgian wit
An interesting Belgian Witbier, adhering to the Gruit style of using herbs and spices instead of hops
by Brouwerij Hoegaarden (AB-InBev)
The classic Belgian witbier created in the 1960's by Pierre Celis
Four grains are used to produce this fantastic 'Double White' from KleinBrouwerij De Glazen Toren.
An imperial witbier, brewed with barley, wheat, oats and buckwheat, and the addition of coriander and curaçao
by Brasserie de Jandrain-Jandrenouille
A tasty Belgian style witbier, with a slightly heavier hopping for a lingering bitterness
A typical Belgian witbier with loads of orange and lemon citrus and a little coriander
A refreshing witbier 'hopped' with a healthy dose of jasmine
A tasty little Witbier from the province of Limburg in north-east Belgium
A witbier with orange peel, dry hopped with Mosaic hops
A biggish witbier, with the typical aroma and flavours of banana, citrus and coriander
A cross between a Belgian Witbier and a German Weisse Bier, with the addition of the juice from blood oranges
A Belgian witbier originally made in 2012 as a one-off special, revived in 2020
This traditional Witbier has been developed in cooperation with Master Brewer Pierre Celis, the Godfather of Hoegaarden.
by Brouwerij Palm (Swinkels Family Brewers)
A classic Belgian witbier, brewed with a great mix common for all the Steenbrugge beers
by Brouwerij Palm (Swinkels Family Brewers)
A Belgian witbier made using 40% unsalted wheat, 60% barley, coriander, curaçao orange and a mix of spices
A witbier with barley, wheat and oats, with added real watermelon
A classic Belgian witbier from our anything-but-classic Dutch brewery
A traditional Witbier, from the 'Brewer's Town' of Watou; crisp, light and refreshing.
