White Beer

Belgian White Beer (Witbier in Flemish and Biere Blanche in French) gets its name because it is very pale and has a hazy or “white”, appearance due to suspended yeast and wheat proteins. Witbiers are made from barley malt and a high proportion of unmalted wheat, which contributes to their soft texture. They are fresh, effervescent and best consumed young. Formerly a popular summer style, they are now enjoyed year-round. In recent years, Witbiers have seen growing popularity in Europe and America and have become a favorite style of craft breweries in the United States.

Back from the Dead

Historically, the Witbier style has been around for centuries – with records of Witbier being produced in Belgian monasteries as far back as the 14th century. The farming area around Louvain, east of Brussels, became known for its many Witbiers; the village of Hoegaarden was ground zero for the style. Over the years, though, Witbiers lost popularity and died out completely in 1957. Then, in 1965, a homebrewer by the name of Pierre Celis revived the style in Hoegaarden at his Celis Brewery, and its popularity grew steadily. The Celis brand thrived until a fire in 1985 destroyed the brewery. Having no insurance, Pierre sold the rights and recipes to InBev. Celis’ famous Witbier was re-named Hoegaarden. Today, Hoegaarden Witbier, brewed by InBev, remains a classic example of Witbier and enjoys worldwide distribution. Pierre Celis relocated to Austin, Texas in 1992 and opened the Celis Brewery there, bringing with him his know-how and the original strain of yeast he had used for 30 years. After selling the brewery to Miller, it soon went out of business. Sadly, Pierre passed away in 2011. Six years later, in 2017, Pierre’s daughter Christine, who had worked with her father earlier, re-opened the brewery in Austin with all of Pierre’s original recipes.

Rustic and Exotic Ingredients

Witbiers are traditionally 50 percent pilsner malt and 50 percent unmalted wheat (hard red winter wheat). Sometimes, a small proportion of oats and/or malted wheat is used as well. Hops are typically herbal - East Kent Goldings or Saaz varieties - and bittering is low, usually around 20 IBUs. The most unique ingredients in Witbier, though, are spices – a throwback to the days when more than just hops were used to counter the sweetness of the grains. The most common spices in Witbier are coriander and bitter Curacao orange peel, although ginger, cardamom, cumin, chamomile or grains of paradise show up in many examples. Bruz Beers uses four spices for our Dame Blanche Witbier.

Complex Sensory Profile

Witbiers are typically bottle- or cask-conditioned and unfiltered, casting a bit of sediment and leaving the beer with a light haze. They are 4.5 to 5.5 percent alcohol by volume and sport a dense, mousse-like head. Their perfumy aroma leads to a silky mouthfeel and a slightly tart, honey-like flavor with fruity and herbal notes.

Food and Cheese Pairings

Witbiers are good with a wide range of foods. As cheese pairings go, goat’s milk and sheep’s milk mild cheeses are a perfect match. Few other beers pair with salads as well as Witbier, and they are excellent with light vegetables, especially white asparagus. Fish and a variety of shellfish, including ceviche and mussels are great with Witbier. Wonder what to drink with sushi? Witbier is an excellent choice. Other foods like chicken, omelettes, risotto and many Asian foods work as well. In the kitchen and on the table, Witbiers fit well into many meals.

Popular Brands of White Beer

  • Hoegaarden (from AB-InBev) is the leading brand of Witbier in Belgium and is becoming more and more popular worldwide. Other Belgian White beers include:

  • Blanche de Namur – Brasserie Du Bocq (highly acclaimed)

  • Blanche de Bruxelles - Brasserie Lefebvre

  • St. Bernardus Wit - Brouwerij Sint Bernardus

  • Brugs Tarwebier – Brouwerij de Gouden Boom

  • La Trappe Witte Trappist – Brouwerij de Koningshoeven

  • Watou’s Wit - Leroy Breweries (Watou)

Popular Witbiers brewed in the United States include:

  • White - Allagash Brewing (the first successful commercial example of Witbier in the U.S.)

  • Blue Moon Belgian White – brewed by Blue Moon Brewing in Denver (a Coors subsidiary) was the first mass-market success for a Witbier in the U.S.

  • Dame Blanche - Bruz Beers (the best Witbier in the U.S.)

  • Washed Moon – Bruz Beers

  • Witte - Ommegang

  • White Rascal – Avery Brewing

  • Fat Tire Belgian White - New Belgium Brewing

  • Blanche de Chambly - Unibroue

    Witbiers are quintessentially Belgian – combining a refreshing rural character with a touch of complexity. White beers are traditionally served in a cut-sided tumbler or a tulip glass. They are at their best at 40-45º F (15º C).

Charlie GottenkienyComment