Witbier - Summer In a Glas
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 its 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 brewer by the name of Pierre Celis revived the style in Hoegaarden, and its popularity grew steadily. Celis’ brand thrived until a fire in 1985 destroyed the brewery. Having no insurance, Pierre sold the rights and recipes to InBev. They re-built and Celis’ famous Witbier was re-named Hoegaarden. Today, Hoegaarden Witbier, now brewed by AB-Inbev, remains a classic example of Witbier and enjoys worldwide distribution.
Rustic and Exotic Ingredients
Witbiers are traditionally 50 percent pilsner malt and half 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. 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 pairing go, goat milk and sheep 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 aclaimed)
Blanche de Bruxelles - Brasserie Lefebvre
St. Bernardus Witbier - 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:
Dame Blanche - Bruz Beers
Blue Moon Belgian White - Blue Moon (Coors)
Witte - Ommegang
White - Allagash Brewing
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 an exotic touch. 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).
Bruz Dame Blanche Witbier