A triumph in homebrewing: juniper-pale-wit

I wanted to boast a moment about one of my first real outstanding brews; thanks for bearing with me.

This winter, I wanted to do something with juniper; it sounded festive. But I wanted to soften the blow so I didn't make something that tasted like turpentine. Wikipedia tells us that two common botanicals in gin are bitter orange and coriander -- a combination I naturally recognized from Belgian wits.

So, starting with a Pale Ale kit from my local brew shop, I added a half ounce each of crushed juniper, bitter orange peel, and coriander. Poured warm into a frosty, the end result is stupidly good. It's a wonderful swirl of delicious flavors making sweet love in your mouth. Admittedly, some folks don't like the taste of the juniper, and I think it could have used a bit more coriander, but all in all a good start.

Anyone have any other recommendations for good juniper brews?

Sounds interesting. Where did you get the Juniper berries?

The local brew shop had them dried. I'd be interested to try fresh, or better yet, a Finnish sahti sparged over the boughs. I'm not quite up for all-grain as yet, though, so that could be a while.

Hey, I know this is an older thread. But I'm looking for ideas in making a Rye Juniper Belgian-ish ale (similar to a Sahti, but I'm not set up for all-grain yet). The additions of juniper, bitter orange and coriander sound great - I assume these were added either near the end of the boil or at flameout?

Thanks!!

What hops were in your pale ale?

I just bottled a juniper rye ale (sort of an American amber base with 1.5# rye, an ounce of juniper berries at flameout and lower hops). Recipe here. Juniper is a great spice for so many styles, but I never thought of adding it to a wit - that's definitely going on the list!