Down at Kronenbourg HQ they appear to have been sitting around a bottle of Hoegaarden, attempting to dissect it and find out what makes it tick. The result of their endeavours is Kronenbourg 1664 Blanc. It is paler than Hoegaarden, being a very light greenish hue. It tastes overwhelmingly of lemons. I know lemons and witbier have a long history, and that finding a slice floating in the froth is quite normal in bars across Europe, but I shudder to think what would happened if you added actual lemon to Kronenbourg Blanc. Probably some kind critical lemon mass and a zesty implosion. Suffice it to say that I don't intend to find out. More spice and less lemon would have improved this recipe. Mine's still a Hoegaarden.