I've done three different varieties of Belgian Wit, and this is by far the best. The difference to me is the Belgian Candi Sugar - it produces a light, almost champagne-like body while also imparting a distinctly alcoholic, signature Belgian taste. I usually feel like clone recipes do not perform as well as more generic recipes for some reason, but not so here - this beer is perfect. Keep your fermenter in the 60's and let the yeast work for at leas two weeks. I used White Labs, and at my garage temp (60-65) full fermentarion took slightly more than two weeks, not the one week the instructions suggest.
Reviewed by: Old Site Reviewer from United States.