Black Wit

Sour black wheat beer 6.3%
Bottle conditioned, in 500 ml bottles, crown capped.
Release date October 2014.

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Brewed on: 4.9.2014 Bottled: September 2014

I am grateful to Olivia del Rosario for the suggestion of brewing a black wheat beer. It was my own idea to sour it too. This is an exploration of the Belgian witbier yeast (WLP400), combined with a mild sour mash. I gathered wort from a regular infusion mash into the fermenter (67 deg C) and a bag of 3kg of uncrushed malt was suspended in the top of the wort. I wrapped up the fermenter with duvets and kept it hot overnight (starting at 52 deg C). Then the wort was boiled with hops in the usual way and transfered back to the fermenter, now sterilised, and fermentation continued with brewers' yeast for a fortnight.

I am very pleased with the result. The coloured malts give a lovely malty aroma and flavour and the mild souring gives it an interesting tang. It has fermented dry with a light-to-medium body that makes it very quaffable. It is quite strong (6.3% alcohol by volume), so take care.

This ale will be available (briefly) at the Nottingham and the Norwich Beer Festivals, and at The Plasterers Arms in Norwich. Also available in 500ml bottles from Cromer Farm Shop, and the Poppyland Brewery

Tasting notes

A whiff of banana ester and black malts. Fruitiness coming from the sour fermentation. Light-to-medium bodied, mild sourness, low hop; very long after-taste.

Free from

Gluten free; unfined, not filtered: vegan-friendly.

What the customers say

"I had a Black Wit when you brought them and it's very good - it's the first time I've had a black wheat beer and I really liked the balance of flavours in it: in the glass it looks like it will be heavy and rich but it's surprisingly light and fresh but still maintains body. Keep up the good work!" Adam, The Real Ale Shop

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Martin Warren, The Poppyland Brewer