Wit in the World?

Believe it or not, our Warwick Wit has been our best seller so far. Witbier has a special place in our hearts because it took us nearly two years of dumped batches and many hours of research and development. This style is delicate because of all the unique ingredients needed to create this Belgian classic. 

We first start with a grain bill composed of 50% pilsner and 50% wheat malt. Wheat malt is versatile and creates a soft, pillowy mouthfeel required for any good Wit. After the boil, we add over 3 pounds of fresh orange zest and freshly cracked coriander. It took us nearly seven failed/dumped batches before we figured out the perfect ratio of zest to coriander. Coriander is EXTREMELY potent and when used in excess, can ruin any beer.

I am very proud of our brewery staff for being determined to make a solid Witbier because we knew with our location and vibes, it would be the perfect beer. Tim and I took a trip up to Allagash for a yeast management course, and have been in love with the style ever since. We aim to make a Witbier that Rob Todd would love and enjoy. Hopefully one day we can enjoy a pint of our Warwick Wit with him!