Brewing the same recipe Tangelo Wit as I did this last Sunday. The only change will be different yeast. Fermentis Safbrew T-58, a very versatile dry yeast. I enjoy both brewing and drinking Belgian whites. Today's beer is brewed with barley, wheat, and oats. Spiced with hops, coriander, lemon peel, and tangelos. Most likely I'll be brewing two batches of my White Heat (a double white with hot peppers) onto the yeast cakes of the two tangelo wits.
Beer Advocate describes Belgian White biere as, "A Belgian Style ale that's very pale and cloudy in appearance due to it being unfiltered and high level of wheat, and sometimes oats, that's used in the mash. Always spiced, generally with coriander, orange peel and other oddball spices and herbs in the back ground. The crispness and slight twang comes from the wheat and the lively carbonation. This is one style that many brewers in the US have taken a liking to and have done a very good job of staying to style. Sometimes served with a lemon, but if you truly want to enjoy the untainted subtleties of this style you'll ask for yours without one. Often referred to as 'white beers' (witbieren) due to the cloudiness/yeast in suspension."