I almost forgot.
There are some differences between the styles.
Nothing too major, but they are there.
There is also a "strong witbier" style definition.
If anyone knows a way to translate, I can send the text.
I can do it, but that will take time
They are here
https://www.bierkeurmeestersgilde.nl/p-httpd/multimedia/upload_ajaxVIlhLU.pdf
"The Google Unites Us All"
Strong (Double) Wheat Beer (Wit) General characteristics
A Strong Witbier is a blond top-fermented Belgian beer type with 6.0 to 8.0 Vol% alcohol.
External features
Light blond to yellow/golden. Two-shine. Creamy, full, stable foam head. Carbon dioxide content is quite high.
Odor associations
Slightly sweet-sweet and sometimes slightly sour due to the wheat used. Fruity (especially citrusy) and spicy, often due to the addition of coriander and other spices and (peel of) citrus fruits. Little or no hop aroma, no diacetyl or DMS.
Basic taste
Sweet, sometimes slightly sour. The basic taste contains hardly any bitterness.
Taste
Sick, sweet and sometimes slightly sour due to the wheat used. Fruity (citrus) and spicy. No or barely perceptible hop bitterness, no perceptible hop flavors. Diacetyl should not be detected.
Body
Body is thin to medium to fairly full.
Mouthfeel
The mouthfeel can be slightly astringent due to carbon dioxide, sometimes slightly warm from alcohol. Slightly sticky is allowed.
Aftertaste
The aftertaste is sweet, savory and sometimes slightly sour due to the wheat, fruity and spicy. Hardly any hop bitterness.
Comments
A Strong Witbier is a stronger variant of a Belgian Witbier. Due to the larger grain dump, the beer can appear a bit sweeter and stickier than a normal Witbier.
Technical features
(note: the table did not paste well)
Start SG
SVG Alcohol Percentage Color
Bitterness Carbon dioxide content Examples
No. BJCP style (2015):
1055 – 1076
78 – 82%
6.0 – 8.0 Vol%
10–25EBC
8–16EBU
4.5 – 6.0 gr/ltr
Trivenius (De Graal), Ezel (Bavik), Jan de Lichte (De Glazen Toren brewery), Siberia (Figurehead), Gray White (Breugem & Walsh)
