Witbier (Belgian White Ale) — Hoegaarden's Spiced Revival

Witbier has been produced in the Flemish Brabant region of Belgium since the Middle Ages, when brewers used wheat and spiced their beers before hop use became universal. The last traditional Hoegaarden witbier brewery (Den Hoorn) closed in 1957. Pierre Celis revived the style in 1966 at his De Kluis brewery, which was eventually acquired by Interbrew and became Hoegaarden. Celis moved to Austin, Texas, in 1992.

Witbier (white beer) is Belgium's spiced wheat ale — a style that was nearly extinct by the 1960s before Pierre Celis single-handedly revived it in Hoegaarden in 1965 and went on to found Celis Brewery in Austin, Texas, where he introduced the style to America. Witbier is characterised by its hazy, pale appearance from unmalted wheat (typically 50%+ of the grain bill), its spicing with coriander and dried orange peel (Curaçao bitter orange), and the fruity, spicy character of its Belgian ale yeast. The result is a refreshing, low-bitterness, gently spiced beer of 4.5–5.5% ABV with notes of orange blossom, citrus, coriander, pepper, and the distinctive lactic tartness from the unmalted wheat. Hoegaarden (now owned by AB InBev) is the most widely distributed example; Blanche de Bruges, St. Bernardus Wit, and Allagash White represent quality craft alternatives.

FOOD PAIRING: Witbier's orange and coriander character makes it ideal with light, herb-forward cuisine from the Provenance 1000 recipes: Classic Belgian: Moules à la Witbier (mussels steamed in witbier — the definitive pairing), Waterzooi (Ghent cream stew), Belgian Waffles with Cream and Fruit. International: Sushi, Pad Thai (coriander resonance), Vietnamese Pho (herb bridge), Grilled Shrimp with Lemon and Herbs, Fish Tacos.