The Brewer

Witbier

Witbier: The Belgian White

Witbier (literally “white beer”) is a traditional Belgian wheat beer that is as refreshing as it is complex. Unlike German wheat beers (Hefeweizen), which rely on yeast for flavor, Witbier is defined by its unique blend of spices and the use of unmalted wheat.

A Brief History

Witbier has roots dating back nearly 400 years to the farmhouses of Flanders, but its modern history is a story of resurrection.

  • The Decline: By the mid-20th century, the style had nearly disappeared, squeezed out by the global popularity of pale lagers. The last brewery in the town of Hoegaarden closed in 1957.
  • The Resurrection: In 1966, a milkman named Pierre Celis decided to revive the style he remembered from his youth. He opened a small brewery in his shed, eventually creating the world-famous Hoegaarden Witbier.
  • The Legacy: Pierre Celis is credited with saving an entire category of beer from extinction, paving the way for the craft beer movement’s appreciation of historical styles.

Characteristics of Witbier

  • Unmalted Wheat: Uses a high proportion of raw, unmalted wheat (up to 50%), which provides a characteristic cloudy appearance and a smooth, creamy mouthfeel.
  • Botanicals: Traditionally flavored with Coriander seeds and Dried Curaçao orange peel. Some brewers add a secret blend of other spices like chamomile or cumin.
  • Lactic Tartness: It often has a very slight, refreshing acidity that makes it incredibly thirst-quenching.

Sensory Profile

  • Appearance: Very pale straw to light gold. It is characteristically cloudy (milky) due to the wheat proteins and yeast in suspension. It features a dense, white, moussy head.
  • Aroma: Moderate sweetness with a herbal/spicy kick from the coriander and a bright, citrusy note from the orange peel.
  • Flavor: A pleasant graininess from the wheat, balanced by the spices. The bitterness is very low, and the finish is crisp and slightly tart.
  • Mouthfeel: Medium-light body with high carbonation. Despite its lightness, the raw wheat gives it a surprising creaminess.

Serving and Glassware

  • Temperature: Best served cold, between 3–7°C (37–45°F).
  • Glassware:
    • Hexagonal Tumbler: The traditional heavy glass associated with Hoegaarden.
    • Tulip Glass: Excellent for capturing the delicate spicy aromas.

Food Pairing

Witbier’s bright acidity and spicy notes make it a “culinary chameleon”:

  • Seafood: The classic pairing is Mussels (Moules-frites). It also goes beautifully with calamari or steamed fish.
  • Salads: Pairs well with citrus-based dressings and goat cheese salads.
  • Spicy Food: The low bitterness and refreshing profile help cool the palate when eating Thai or Vietnamese cuisine.
  • Desserts: Try it with lemon sorbet or fruit tarts.

Witbier is the ultimate summer beer. It’s light enough for a hot day but complex enough to keep your palate interested with every sip.