Instead, a quick look at the recipe he provided for the Hoegaard Blanche Bier in his biography, “My Life.” Temperatures are in Celsius.

“For every brew of 2,500 liters (one thousand bottles) use 625 kilos raw material such as unroasted malt, oat, and wheat. Oat and wheat are then ground and undergo three processes with boiling spring waters, successively at 45, 55, and 73 degrees. The mixture remains two hours in a boiler. Then seven kilos Czech hop is added. This wort chills to 17 degrees and ferments in the yeast tub for seven days. Then follows a secondary fermentation for about a month in beer tanks. This beer is not filtered.”

Notice he does not mention spices. An oversight? Or a reason to flash a mischievous smile? He made no secret of the fact he included Curaçao and coriander in the White he brewed in Hoegaarden or in Texas. Beyond that, he did a masterful job of keeping others guessing about if he used another spice and what it might be.

Appearing at a gathering in Chicago in 1996 he said rumors the brewery used that third spice were absolutely untrue.

He spoke quietly and his English wasn’t that easy to understand, so those listening naturally leaned forward whenever he talked. Now he smiled, his eyes twinkled. The pause was as well placed as Mozart at his most masterful. We leaned even closer. He spoke.

“Every brewer keeps his own secret.”

There’s a lot more that that to White beers. What about the use of spices and unmalted wheat? Were these beers once “wilder?” Why the heck are they cloudy?

Whoops. You guys are supposed to be asking the questions. What would you like to know about Wit beers, both brewing and drinking them? Please leave your question as a comment.