Belgian-style witbier is brewed using unmalted wheat, sometimes oats and malted barley. Witbiers are spiced with coriander and orange peel. A style that dates back hundreds of years, it fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. This style is currently enjoying a renaissance, especially in the American market. “Wit” means “white.”
Belgian-Style Witbier
Category: Wheat Beers
Food Pairings
- Moules and Frites
- Mascarpone
- Panna Cotta
Commercial Examples
- Optimal Wit, Port City Brewing Co.
- Ommegang Witte Ale, Brewery Ommegang
- White, Allagash Brewing Co.
Appearance
Color
Straw to Pale
Clarity
Hazy
Carbonation (Visual)
Fast Rising Bubbles
Flavor/Aroma
Alcohol
Not Detectable to Mild
Hop
Hop flavor and aroma are not perceived to low. Hop bitterness is low, achieved traditionally by the use of noble-type hops
Malt
Malt aroma and flavor are very low to low
Esters
Orange, Citrus
Phenols
Spicy, Pepper
Fermentation By-Products
Unfiltered starch and yeast haze should be part of the appearance. Wits are traditionally bottle-conditioned and served cloudy
Sensations
Body
Drying
Carbonation
High
Finish Length
Medium
Attenuation
High
Ingredients
Hops
German Noble
Malt
Pilsner, Flaked Wheat, Unmalted Wheat, and occasionally oats and malted barley
Water
Varies
Yeast
Ale
