I was reading in the beer encyclopedia, and it mentioned under a Belgian wit that 50 % of the grain is green, There definition is air dried rather than kiln dried. good to know about the hops. Maybe I will go with a German or American weizen instead of Belgian. and the may classify with this style, just a thought.
And sorry, this thread was posted in the place, I noticed everyone talking about hop growing and not hop usage. A little late but I will post in recipes and Ingredient next time. Please forgive me for any confusion, and thanks again for any posts.
There is a time and season appointed to everything, Including styles of beer. Peace and one love