Black Wit

Sour black wheat beer 6.3%
Bottle conditioned, in 500 ml bottles, crown capped.
Release date November 2015.

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Brewed on: 20.9.2014 Bottled: 3.11.2015

I am grateful to Oliva del Rosario for the suggestion of brewing a black wheat beer. It was my own idea to sour it too. This is the second exploration of the Belgian witbier yeast (WLP400), combined with a mild sour wort. 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 (at 44 deg C). Then the wort was boiled with hops in the usual way and transferred 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 wAS available (briefly) at The Plasterers Arms and The King's Head in Norwich (where it sold out very quickly). Also available in 500ml bottles from the brewery, Cromer Farm Shop and other outlets

Tasting notes

A whiff of banana ester and black malts. Fruitiness coming from the sour fermentation. Light-to-medium bodied, mild sourness, low hops (Centennial); 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

"Martin does it again.
This time it's a black wheat beer brewed with a sour wort, Belgian yeast and molasses, and it's extremely good.
Pouring an inky black with a fluffy cappuccino head, the smell is treacle, prunes and fresh rolling tobacco.
The flavour starts around there too, with lots of treacle tart, dates and figs, dark chocolate and honey.
The Centennial hops provide a good herbal freshness, piquant with pithy leaves and a twist of lemon, and the Belgian yeast underpins everything with its bread dough earthiness.
And all the while a gentle and subtle sourness prickles away in the background adding an extra layer to the body of this delightful beer."
Simon Williams, Campaign for Really Good Beer

Martin Warren, The Poppyland Brewer