Steenbrugge Wit-en

STEENBRUGGE Wit – Blanche    Top Fermentation

Characteristics

Bottle-conditioned (5.0% ABV), cask (4.8% ABV)

BRUGES “GRUUT” (BLEND OF HERBS)

The secret of STEENBRUGGE Abbey beer is the blend of herbs known as “Gruut”, which endows this abbey beer with its delicious flavour. Every town used to have its own beer with individual character. In Bruges that character was determined by a blend of herbs that brewers were obliged to purchase form the city’s spices and herbs shop known as the “Gruuthuse”. This medieval tradition is perpetuated in STEENBRUGGE Wit-Blanche.

STEENBRUGGE YEASTS

Top-fermentation yeasts can be divided into two subspecies: the subspecies that gives the beer a fruity character and the subspecies that gives off a smoked (phenolic) character. An own yeast strain from the first subspecies gives STEENBRUGGE Wit-Blanche its fruity citrus-like aroma.

RE-FERMENTATION IN THE BOTTLE

STEENBRUGGE Wit-Blanche undergoes second fermentation in the bottle. During conditioning, some sugar and yeast are added which ferment into alcohol and carbonic acid gas in the “hot chamber”. This gives the bottled beers their slightly higher alcohol content than the same beer from the cask. The yeast sediment at the bottom of the bottle protects the beer against oxidation, thus preventing rapid ageing of the taste.

BRAND IDENTITY

Brand values: Sincere – Competent – Respectable – Traditional – Authentic – Reliable – Mature – Inspiring

Moment: Affordable specialist beer – Aimed at refreshing/quenching thirst – To be enjoyed on one’s own or with friends

POURING BEER

steenbrugge wit glas websiteFirst pour out the beer down the side of the glass, holding at an angle then upright, moving the bottle towards or away from the glass to adjust the amount of head and to form an extra stable head by forcing the nitrogen out of the air.

Pour out the bottle in one smooth movement without swirling, i.e. ensure that the outflow from the bottle is never completely closed off by flowing beer when pouring. Swirling hampers the formation and adjustment of a stable head.

When performing the pouring ritual at the table, we leave some beer in the bottle. Reason: beers that have not undergone secondary fermentation in the bottle will form a new head when being poured. In the case of a 75 cl bottle, hold it as horizontally as possible when moving from one glass to the other.

2011 – World Beer Awards
Best Spiced Wheat Beer

STEENBRUGGE Wit-Blanche Abbey beer is a wheat beer brewed with 40% unmalted wheat and 60% malt. It has a refreshing flavour and a lightly smoked yeast aroma combined with the subtle Bruges “Gruut” blend of herbs with a coriander and curaçao accent. Top-fermented beer with secondary fermentation in the bottle.

aroma and taste
Pepper 2 Ester-Fruitiness 3
Sulphur 1 Solvent 1
Malt 1 Sour 2
Caramel 3 Bitter 2
Full-bodied 5 Oak 0
Sugar 1 Smoked 3
Alcohol-Sweetness 1

score from 1 to 8 (1 = no taste, 8 = dominates all other tastes)

 

lab analyses
° Plato (extract content g/100 ml) 11.8
% ABV 5.00
Degree of fermentation % 80
Bitterness (BU) 12.5
Colour (EBC) 6