Beer style

Witbier

Also called Belgian white, Wit, Bière blanche, Blanche, White beer

Witbier is a cloudy Belgian wheat ale of 4.5 to 5.5% ABV, brewed with unmalted wheat and spiced with coriander and dried orange peel. Revived by Pierre Celis at Hoegaarden in 1966, it is light, refreshing and slightly tart.

Origin	Hoegaarden, Belgium, revived 1966
Alcohol (ABV)	4.5–5.5%
Bitterness (IBU)	8–20
Color	Very pale straw, cloudy
Glass	Thick hexagonal tumbler
Serving temperature	3–6 °C
Classic examples	Hoegaarden, Allagash White, St. Bernardus Wit, Blanche de Bruxelles, Wittekerke, Blue Moon Belgian White

History

White beers were brewed for centuries in the villages east of Leuven in Flemish Brabant, with Hoegaarden as the center. The last brewery there, Tomsin, closed in 1957 and the style disappeared. In 1966 Pierre Celis, a local milkman who had worked at Tomsin, started brewing witbier again in his barn. His De Kluis brewery grew rapidly and was acquired by Interbrew (now AB InBev) after a fire in 1985. Celis later brewed in Austin, Texas, from 1992. Almost all modern examples, including Allagash White (1995) and Blue Moon Belgian White (1995), trace back to his recreation.

Appearance, aroma and taste

Witbier is very pale straw to light gold, with a milky, white haze from wheat proteins and yeast, and a dense, long-lasting white head. The aroma combines coriander's spicy, citrus character with sweet orange peel and a light bready wheat note, sometimes with a hint of honey or vanilla. The flavor is refreshing, lightly sweet and slightly tart, with very low hop bitterness. A creamy body from unmalted wheat and oats is offset by high carbonation and a dry, crisp finish.

How it is brewed

The grist is roughly equal parts pale barley malt and unmalted raw wheat, with up to 10% oats, giving body and haze. Hops, usually noble varieties, are added only for light bitterness. Crushed coriander seed and dried peel of the bitter Curaçao orange go into the end of the boil; some brewers add chamomile or other spices. A Belgian ale yeast contributes light fruity and spicy notes. Witbier is unfiltered and often bottle-conditioned, which preserves the cloudy appearance.

Food pairing

Witbier is a classic partner for Belgian moules-frites (mussels steamed in white beer). Its citrus and coriander notes suit shellfish, white fish, ceviche, Thai and Vietnamese dishes, sushi, and salads with goat cheese. It works at brunch with eggs Benedict and smoked salmon. Fresh goat cheese, feta and mild soft cheeses are good matches. Witbier is also widely used in cooking for steaming seafood.

Witbier beers on the map (12)

BeerGuessr lists 12 brands whose flagship is a witbier, from 10 countries. Most come from the United States (2). Their strength ranges from 4.5% to 5.5% ABV.

Know where these beers are brewed? Play BeerGuessr →

Witbier: questions and answers

What is the difference between a witbier and a Hefeweizen?

Witbier is Belgian, uses unmalted wheat and is spiced with coriander and orange peel. Hefeweizen is German, uses malted wheat and gets its banana and clove flavors from yeast alone, with no spices allowed under German brewing tradition.

Is Blue Moon a witbier?

Yes. Blue Moon Belgian White, launched by Coors in 1995, is a witbier brewed with Valencia orange peel and coriander. It is served with an orange slice in the United States, which is a marketing convention rather than a Belgian tradition.

Why is witbier called white beer?

Wit means 'white' in Dutch. The name describes the pale, hazy appearance created by unmalted wheat and yeast in suspension. In French-speaking Belgium the same style is called bière blanche.

Related styles: wheat beers

German wheat beer

All beer styles →

Sources: styles.bjcp.org, en.wikipedia.org

Last reviewed October 2026.