1. The Black Ant Belgian White requires a spice potion of ground coriander and dried orange peel steeped in vodka. This sits in a fashionable mason jar until it's pitched in at bottling time.
2. Flaked oats are placed inside cheese cloth (or muslin bags if you've got them) and boiled in water to begin the cooking process.
3. The fermented brew after several weeks isn't much to look at; but, once the barrel is opened, the aroma of wheat and hops fills the air.
4. Siphon the desirable liquids from the fermenting bucket into a secondary bucket fashioned with a spigot for an easy bottling process. Strain through a sieve to rid the superfluous solids created during the fermenting process.
5. The second bucket assures that no unwanted dregs will be lurking within the individual bottles.
6. Using a coffee filter and small funnel, add the liquid portion of the spice potion and the priming sugar to the bucket.
7. Crouch down, and pour each beer one by one with a big smile on your face!