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.
{"The combination of coriander and bitter Curaçao orange peel is the defining flavour addition in witbier — the ratio of these spices is each brewer's closely guarded secret","Unmalted wheat (50%+ of grist) contributes proteins that create the characteristic haze and a slight lactic tartness that makes witbier distinctive from regular wheat beers","Witbier should be served in a hexagonal glass (the Hoegaarden glass) at 5–7°C — the glass shape concentrates the spice aromatics","The revival story is compelling: Pierre Celis was a milkman in Hoegaarden who learned brewing from an elderly neighbour before the last traditional witbier brewery closed in 1957; he opened his own brewery in 1966","Blue Moon (MillerCoors) is an American interpretation that has made the style the most commercially successful wheat beer in the United States — it is less spiced and more approachable than the Belgian original","The witbier tradition of adding a slice of lemon or orange to the glass is controversial — some argue it overwhelms the subtle spicing; others see it as traditional"}
Allagash White (Portland, Maine) is widely considered the finest craft witbier — a more complex, artisan interpretation of the Hoegaarden template. St. Bernardus Wit represents the finest Belgian interpretation from a non-industrial producer. Blue Moon with an orange slice is perfectly enjoyable as an accessible entry point.
{"Adding citrus to witbier — the orange peel is already in the beer; the fruit addition can overwhelm the more subtle spicing balance","Serving too warm — witbier is a summer refreshment beer that loses its character above 10°C","Overlooking the diversity of spice ratios between producers — side-by-side comparison of Hoegaarden, St. Bernardus Wit, and Allagash White reveals very different interpretations of the same style"}