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Beer Styles

More Resources: Tasting Sheet Study Guide

Belgian-Style Witbier

Belgian-style wits are brewed using unmalted wheat, sometimes oats and malted barley. Witbiers are spiced with coriander and orange peel. A style that dates back hundreds of years, it fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. This style is currently enjoying a renaissance, especially in the American market. “Wit” means “white.”

Category: Wheat Beers

Food Pairings

  • Moules and Frites
  • Mascarpone
  • Panna Cotta

Glassware & Serving Temperature

Tulip
40-45 °F

Commercial Examples

Commercial Examples

Appearance

Color

Straw to Pale

Clarity

Hazy

Carbonation (Visual)

Fast Rising Bubbles

Flavor/Aroma

Alcohol

Not Detectable to Mild

Hop

Hop flavor and aroma are not perceived to low. Hop bitterness is low, achieved traditionally by the use of noble-type hops

Malt

Malt aroma and flavor are very low to low

Esters

Orange, Citrus

Phenols

Spicy, Pepper

Fermentation By-Products

Unfiltered starch and yeast haze should be part of the appearance. Wits are traditionally bottle-conditioned and served cloudy

Sensations

Body

Drying

Carbonation

High

Finish Length

Medium

Attenuation

High

Ingredients

Hops

German Noble

Malt

Pilsner, Flaked Wheat, Unmalted Wheat, and occasionally oats and malted barley

Water

Varies

Yeast

Ale

Other Styles you May Enjoy

 
 
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