Introduction
Belgian Witbier is a historical style of beer that has found modern popularity for its unique flavors and refreshing qualities. “Witbier” is Flemish for “white beer” and is the language spoken in the northern Belgian region of Flanders, where Witbier originates.
“A glass of Belgian Witbier in Hoegaarden-style hexagonal tumbler”.
Alex Thompson, ©2025, Clemson Extension
What Makes Belgian Witbier Unique?
Belgian Witbier gets its characteristic white appearance from the unusually large amount of unmalted, flaked wheat used in its grain bill (50-60% of the grain bill). Flaked wheat is pre-cooked by steam and crushed under rollers to make the starches in the grain available to the brewer when used in conjunction with malted barley. This process is identical to the production of quick or instant oatmeal, where the term “rolled” is interchangeable with the term “flaked”. In fact, rolled oats are commonly used in many brands of Witbier alongside flaked wheat. These flaked grains contribute large amounts of protein to the beer, which, when chilled, clump together, creating an effect known as “chill haze”. These clumps create a cloudy or hazy appearance in the beer. Typically, this is seen as a defect in most beer styles and is carefully avoided by brewers. Haze in Witbier is a defining characteristic and, therefore, sought after by wheat beer brewers.
The Role of Yeast in Belgian Witbier
The characteristic appearance and flavor of wheat beer is also defined by the yeast. Belgian Witbiers are always packaged with live yeast. In fact, many brands of Witbier have instructions on their bottles or cans to swirl the package as it is poured to ensure the yeast is suspended in the beer when consumed. This suspended yeast also contributes to the hazy appearance of Witbier but also contributes large amounts of flavor and aroma. Many Belgian beer yeasts are known for their phenol production. This includes Witbier yeast, which produces phenolic compounds creating herbal, spicy, and peppery aromas. In fact, the essential oils of many common herbs and spices, such as cloves, black pepper, and thyme, are phenols. Belgian beer yeasts produce these same phenolic compounds as they break down sugar into alcohol, creating the unique aromas associated with Belgian Witbiers.
Spices in Belgian Witbier: Orange Peel and Coriander
Lastly, Belgian Witbiers are also defined by their use of spices. Specifically, the use of bitter orange peel and coriander. Many people are familiar with the Molson Coors Beverage Company Blue Moon® wheat beer, a Belgian Witbier-inspired beer. Blue Moon® is also known for typically being served with an iconic orange slice on the glass. This serving suggestion began in the early days of Blue Moon® being marketed to draw attention to it being served at bars around the country. Many people believe the orange slice is meant to emphasize the orange characteristics in the beer, coming from the orange peel that it is brewed with. This is only partially correct.
While Blue Moon® and other Witbiers are brewed with orange peel, it is the coriander that brings the orange and citrus aromas and flavors to these beers. The orange peel used in the brewing of Belgian Witbiers is considered a bitter orange peel. This orange peel is in a dried form and typically sourced from Valencia oranges, which primarily contribute a pithy, earthy bitterness to the beer. Coriander contributes a citrusy, orange-like, and refreshing aroma to Witbiers primarily through the compound linalool, also commonly found in citrus peels.
A Brief History of Belgian Witbier
Like a large number of European beer styles, Belgian Witbier traces its origins to the Middle Ages, when it was brewed by both Flemish monks and farmers throughout Flanders. The style remained regionally popular until the 20th century. The region of Flanders was particularly devastated by the first, second, third, and fourth Battle of Ypres during the First World War and again during the 1940 German Invasion of France, which passed through Flanders on its way to Paris. These back-to-back devastating events destroyed many breweries in Flanders, particularly those in the city of Hoegaarden, where Witbier was the primary beer brewed. This devastation meant that Witbier was nearly extinct after the Second World War.
Revival of Belgian Witbier in the 20th Century
However, in 1965, a Belgian milkman named Pierre Celis created the Hoegaarden® Brewery, named after the city famous for its Witbier and saved this beer from becoming a historical footnote. The Hoegaarden® Witbier quickly gained popularity in Europe, and Pierre Celis moved to Austin, Texas, where he helped drive Belgian Witbier’s popularity in America. This rise in popularity most certainly led to the introduction of Blue Moon® in 1995 and the consistent popularity of the style ever since.
Why Choose Belgian Witbier?
As the weather warms up, reach for a refreshing and cloudy Belgian Witbier and enjoy (responsibly) a style of beer that was saved from the brink of extinction not so long ago.
BJCP Style Guidelines for Belgian Witbier
Below are the Beer Judging Certification Panel Guidelines for Belgian Witbier:
IBU (International Bitterness Units): 8 – 20
SRM (Standard Reference Method): 2 – 4
OG (Original Gravity): 1.044 – 1.052
FG (Final Gravity): 1.008 – 1.012
ABV (Alcohol by Volume): 4.5% – 5.5%
Overall Impression
A refreshing, elegant, tasty, moderate-strength wheat-based ale.
Appearance
Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.
Aroma
Moderate malty sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional but should never overpower the other characteristics. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral, and sweet aromas and should not be overly strong.
Flavor
Pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart finish. It can have a low bready wheat flavor. Optionally, it has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common and should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none and, if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate.
Mouthfeel
Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. It should not be overly dry and thin, nor should it be thick and heavy.
Comments
The presence, character and degree of spicing and lactic sourness vary. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.
Characteristic Ingredients
About 50% unmalted wheat and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly ground coriander and Curaçao, or sometimes sweet orange peel, complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances, a very limited lactic fermentation, or the actual addition of lactic acid, is done.
