Double Blanche

 Overall Impression A pale, hazy Belgian wheat beer with spices accentuating the yeast character. A delicate, moderately spiced strong ale that has a great maltiness, high carbonation and light spicy profile.

Aroma

Moderate bready maltiness, often with moderate notes of honey. Light grainy, spicy wheat aromatics. Moderate lemony character from coriander, often with complex spicy or peppery notes in the background. Moderate zesty, citrusy-orangey fruitiness. Spices should not be overly strong and blend with other aromatics.

Appearance

Very pale straw to deep yellow in color, very cloudy from starch haze or yeast. Dense, white, moussy head. Head retention should be quite good.

Flavor

Pleasant bready, grainy malt flavor, often with intense honey or vanilla character. Moderate zesty, orange-citrusy fruitiness. Herbal-spicy flavors, including lemony coriander, should be in medium strength but always balanced with the bold malty character. Hop bitterness is low but always supporting the fruit and spice flavors. Low-sweet to medium-dry finish, no bitter or harsh aftertaste.

Mouthfeel

Medium to medium-high body, often with smoothness and medium creaminess. Effervescent character from high carbonation, refreshing as well. No harshness or astringency. Should not to be thick, neither too dry. Some alcohol warmth could be perceived, but never too much.

Comments

Spicing has some variety, it could be moderate to intense but never overdone. An impression of sweetness could come from low bitterness, as well. History: As a stronger version of Witbier, it’s a 19th century take on Belgian wheat beer, since there were also strong versions mentioned in “Praktisch handboek der gisting-industries (1916) by Hendrik Verlinden” where he describes Trippel Wit. Not so easy to find brewed in Belgium, very special production.

History

Brewed since the mid-16th century in Wrocław, Schöps brought the city fame and prestige that went beyond the Silesia region and lasted for over two centuries. Considered the leading beer in this part of the Old Continent, Schops was mentioned for the first time in 1553 when the city council of Brzeg banned its delivery. Most probably Schöps had been brewed a few decades earlier as different sources cite the appreciation of “the beer from Wrocław” in numerous towns of Silesia in the first half of the 16th century. Today the forsaken recipe has been brought back by Browar Stu Mostow in Wroclaw.

Characteristic Ingredients

Unmalted wheat (30-60%), the remainder should be pils malt. Some version used also oats (up to 10%), other versions uses also unmalted cereals too or a touch of malted wheat. Traditionally coriander and Curaçao orange peel are used, sometimes other spices as well. Mild fruity-spicy Belgian ale yeast.

Style Comparison

Stronger Witbier version, with more alcohol and more intense maltiness. Less intense than a Belgian Tripel, with more spiciness and less fruity character.

Vital Statistics

IBUs 18 – 30 SRM 2 – 8 OG         1.050 – 1.065 FG         1.004 – 1.008 ABV 5.5 – 8.0%

Commercial Examples

Jopen Witte Winter, Ardenne Belle d’été, De Glazen Toren Jan de Lichte

Contributor

Angelo Ruggiero

Additional Sources

Lost Beers (website)