Roots of this straw-yellow beer reach as far back as 14th century's Belgium and the Netherlands. Then, the beer would be brewed out of locally available ingredients, thus making it unique to each individual region. In the monasteries in a small town of Leuven, east of Brussels, barley, wheat and oats were used and instead of then-unknown hops a mixture of herbs and spices called gruit would act as a counterbalance of the malty body. Monks of a nearby town of Hoegaarden adopted this recipe, adjusted it and made witbier famous. Our witbier has an authentic, pale strawyellow colour and a thick snow-white head. Thanks to the precipitated proteins and yeast, in some ambience it can seem to be white, hinted by its name. The odour is dominated by coriander on a wheat-malt background, slowly replaced by a bouquet of fresh orange peel, both being a base of the flavouring mixture. The third and the last one is of our gruit is grind black pepper, granting the beer a surprisingly refreshing aroma. Thanks to unmalted wheat and barley malt, the taste is sweet and soluble fiber of oat-meals endows it with a thick creamy character.