Hakujitsumu-chū is our take of blending a classic Belgian style Wit beer with Japanese ingredients to elevate it into something more than the traditional style allows. To do this, we first needed to start with a good foundation. At the core of this beer, we have a Wit made with German Pilsner malt and nearly 50% wheat malt. This gives the beer its soft and full-bodied character, with a strongly hazy appearance from the wheat proteins. To ensure these proteins remain intact, we shortened the boil slightly, also improving head retention. Classic German hops Hallertau Mittelfrug and Tettnang were used to give the beer its bitterness and light herbal and flowery character, and a small amount of more modern hull melon was added to offer a slight fruity sweetness, complementary to the fruity aroma derived from th yeast's esters. It can’t be called a wit without citrus and coriander, and we used Japanese dried Kiyomi peel - a variety of Japanese orange - late in the boil, with some crushed coriander seeds to bring out the signature Wit aroma. As its differentiator, this beer was also brewed with Kuromoji, adding another distinct layer of citrus and spice that adds depth whilst seamlessly tying together the Kiyomi and coriander. Fermented with our house Belgian strain, the beer is built on a characterful yet clean and balanced Belgian yeast profile. To complete it all, the beer was conditioned in package, allowing a higher natural carbonation, increasing the mouthfeel, and allowing the yeast to showcase the spicey nuances further. Paying homage to the classic style, we added some modern and distinctly Japanese touches, elevating and sharpening the flavours while staying true to style.