Witbier

Witbier and Hops Varieties Suitable for Citrus Lovers and Spice Seekers

Reading Time: around 15 min

Witbier, or “white beer,” isn’t some enigmatic potion, but you’d be forgiven for thinking so given its cloudy allure and refreshing zest. This Belgian brew is a playground of flavor, famous for its spicy and citrusy profile that makes taste buds dance faster than a disco ball on speed.

Its unfiltered nature and use of wheat give it that charming haze.

Like a beer with its own built-in Instagram filter.

Now, before you dart off to your local taproom, let’s talk hops. Not all hoppy fellows are created equal when it comes to crafting the perfect Witbier. You’re looking for subtle stars that complement, not overpower, the delicate flavors. 

Think of it like a symphony. Too many tubas and you can kiss that light and whimsical melody goodbye. The hops suited for Witbier are the milder, often earthy or mildly citrusy types. They’re there to support, not steal the show.

Remember, the art of brewing this gem lies in balance and a touch of wizardry.

You want a sip to whisper hints of coriander and orange peel, not scream hoppy bitterness. It’s less hop-scotch, more hop-waltz. With the right varieties, you’re not just brewing beer, you’re conducting a beverage ballet in your mouth.

Key Takeaways

  • Witbier is an iconic Belgian style beer beloved for its cloudy appearance and zesty flavor profile.
  • Subtle, mildly citrusy or earthy hops are preferred to complement Witbier’s delicate taste without overpowering it.
  • Balance is key in brewing this beer, where the contributions of hops support rather than dominate the symphony of flavors.

 

Defining the Witbier Style

Witbier, or white beer, is a tart and refreshing style that’s been tickling taste buds since the Middle Ages. Think of it as the life of the beer party!

Main Characteristics

  • Hoppy aromas: Very subtle herbal, floral, earthy
  • Malty aromas: Bready, grainy, touch of sweetness
  • Other aromas: Citrus, spice, yeast-driven fruity and spicy
  • IBU bitterness: 8 to 20
  • Alcohol level: 4.5% to 5.6% ABV
  • SRM color range: 2 to 4
Witbier Beer - graphic summary

Historical Roots of Witbier

You’re sipping on centuries of history whenever you crack open a Witbier.

Originating from Belgium, this style was almost lost to time before being revived in the 1960s. Back in the day, it was the common folk’s brew. Local, fresh, and a bit wild.

Today, it’s a favorite for those with a taste for tradition and a twist.

Characteristic Ingredients of Witbier

  • Wheat… Lots of it: A Witbier waltzes with at least 50% wheat, and not just your garden-variety kind. We’re talking unmalted wheat that adds a creamy, dreamy haze and full body without the heaviness.
  • Spices, Front and Center: Forget the humdrum. Coriander, and orange peel are the dynamic duo that throw a zesty, citrus-laden party in your mouth. Plus, a smidgeon of other spices might pop up to surprise you.

 

Get ready to meet citrus and spice, shaking up a storm in a glass. 

Each sip shouts ‘surprise!’ with every spice and citrus note hitting the taste buds like a friendly punch. Whether it’s a cold winter evening or a hot summer day, this style’s got you covered for all seasons of fun!

The Sensory Experience

Get ready to immerse yourself in the sensation that is Witbier. Because this brew’s going to dance on your senses in ways you never even dreamed a beer could.

Sight and Touch: Appearance and Mouthfeel

Pour out your Witbier, and what hits you first? A hazy, sun-tinged spectacle. 

You can thank the unfiltered wheat for that gorgeous cloudy demeanor. It looks like a little sunshine in a glass, doesn’t it? Give that glass a little tilt, and up comes a creamy head, thicker than a foam mattress at a budget hotel. 

Now, for the touch. Yep, take a sip. The mouthfeel is smoother than a jazz musician on a velvet stool, with a carbonation that tickles your tongue like a feather in a tickle fight. It’s a kind of smooth and creamy waltz that makes your mouth say:

“Oh, hello there!”

Sniff and Sip: Aroma and Flavor Profile

Lean in close and take a whiff. You’ll catch a noseful of fruity shenanigans, with spicy whispers of coriander that’ll make you think of grandma’s kitchen. If your grandma was a cool hipster with a penchant for homebrewing. 

And when you finally go for the sip, your taste buds are met with a flavor profile. That’s as refreshing as a plunge into a cool pool on a scorching day. Boom – tartness! Bam – fruitiness! Each gulp is like a zesty fruit salad having a party in your mouth. 

It’s got flavors bouncing around.

Like they’re at the world’s bounciest bounce house. Remember, life’s too short for boring beer. So enjoy the playful jive of flavors that a well-crafted Witbier brings to your table.

Diving into Hops Varieties

You’re about to become the Sherlock Holmes of hops…

…in your quest to craft the ultimate Witbier. 

Get ready, hop detective!

Traditional Hops for Witbier

When you’re aiming for that classic Witbier charm, it’s all about old-school cool. Saaz and Hallertau are your partners in grime…well, grind. 

They are the noble hops, known for their mild bitterness and tantalizing spicy notes. That balance your Witbier without turning it into a bitter brew face-off.

  • Saaz: Brings a delicate, floral spice.
  • Hallertau: Adds a touch of floral aroma.

 

Modern Twists with Select Hops Varieties

But say you want to play jazz with your recipe, give it a modern riff that’s music to the mouth? Enter Loral and Styrian Goldings. They straddle the line between classic bittering and a wave of new age flavors that will have your taste buds surfing.

  • Loral: Imagine a citrus orchard sprinkled with peppery notes – that’s Loral for you. A nod to the past but with zesty shoes on.
  • Styrian Goldings: It dances the line between subtle and (playfully) assertive. A touch astringent but with a honey-sweet finish that says “I’m here to party”.

 

Armed with these hops, my friend, you’re going to brew a masterpiece…

…that’s equal parts homage and innovation. 

Alright, get hopping!

The Art of Brewing Witbier

When you dive into brewing Witbier, it’s like joining a secret society. Where the handshake is all about the perfect grain bill and the right touch of spice. Let’s break down this flavorful conspiracy.

Grain Bill Mastery

Your mission, should you choose to accept it, is to master the grain bill. Witbier demands a delicate balance of malted barley and raw wheat. Think of it like a culinary yin and yang.

The Pilsner malt brings a sweet, bready backbone. While flaked oats throw in a creamy texture to the mix. For a classic approach, go for a split of about 50% raw wheat and 50% Pilsner malt.

It’s like a grainy symphony in your mash tun.

Malt Name

Min of Lb per gallon

Max of Lb per gallon

Min of Lb per batch [5gal]

Max of Lb per batch [5gal]

Average of Lb per gallon

Wheat Malt

0.01

2.8

0.06

14

0.68

Pilsner Malt

0.05

3.01

0.26

15.05

0.99

2-Row Pale Malt

0.08

3.2

0.42

16

0.94

Munich Malt

0.01

1.82

0.06

9.09

0.14

Acidulated Malt

0.01

0.42

0.05

2.09

0.08

Pale Ale Malt

0.08

2.8

0.42

14

0.89

Pale Malt

0.05

2

0.23

10

0.71

Malt Extract

0.05

2.4

0.23

12

0.54

Carapils

0.01

0.91

0.05

4.55

0.13

Caramel / Crystal Malt

0.02

0.55

0.12

2.73

0.16

Vienna Malt

0.03

2

0.17

10

0.37

Maris Otter

0.17

2.09

0.83

10.43

0.92

Malt Name

Min of Kg per liter

Max of Kg per liter

Min of Kg per batch [20ltr]

Max of Kg per batch [20ltr]

Average of Kg per liter

Wheat Malt

0.34

0.03

6.71

0.08

Pilsner Malt

0.01

0.36

0.13

7.22

0.12

2-Row Pale Malt

0.01

0.38

0.2

7.67

0.11

Munich Malt

0.22

0.03

4.36

0.02

Acidulated Malt

0.05

0.02

1

0.01

Pale Ale Malt

0.01

0.34

0.2

6.71

0.11

Pale Malt

0.01

0.24

0.11

4.79

0.09

Malt Extract

0.01

0.29

0.11

5.75

0.07

Carapils

0.11

0.02

2.18

0.01

Caramel / Crystal Malt

0.07

0.06

1.31

0.02

Vienna Malt

0.24

0.08

4.79

0.04

Maris Otter

0.02

0.25

0.4

5

0.11

*This data consists of hundreds of thousands of manually input recipes and, despite best efforts, they may contain errors leading to very high max amounts, or be someone’s attempt for experimental brew. You should consider this data more as an overview of how different ingredients were used for different styles to get inspiration. Please do not attempt to add up different lines as it’s all about proportions.

Hopping Stages and Amounts

Witbier is all about light, refreshing flavors with a citrusy, spicy kick. We need hops that play well with these flavors. Enter Saaz and Hallertau. The ultimate tag team for this brew.

First up, Saaz. Measure out 1 ounce of these Czech wonders. They’re like the cool breeze on a hot day. Mild, herbal, and just what you need. Toss them into the boil at 60 minutes. They’ll add a gentle bitterness that’s as smooth as a jazz sax solo.

Next, let’s bring in Hallertau. Measure out 0.5 ounces.

These German hops are floral and slightly spicy, like a well-timed joke at a party. Add them with 15 minutes left in the boil. They’ll complement the coriander and orange peel perfectly, bringing balance and harmony to the mix.

And don’t forget the grand finale! Add another 0.5 ounces of Hallertau at the end of the boil. This last-minute addition is like the cherry on top. A burst of aroma that’ll make your Witbier irresistible.

So, there you have it! 

A hop schedule for a Witbier that’s light, refreshing, and oh-so-delightful. Grab your brewing gear, channel your inner Belgian monk, and let’s whip up a Witbier that’ll have everyone coming back for more.

Hops Name

Brewing Stage

Min of Oz per gallon

Max of Oz per gallon

Min of Oz per batch [5gal]

Max of Oz per batch [5gal]

Average of Oz per gallon

Saaz

Aroma

0.02

0.42

0.09

2.12

0.12

 

Bittering

0.05

0.42

0.23

2.12

0.18

 

Dry Hop

0.05

0.3

0.25

1.52

0.16

 

First Wort

0.06

0.27

0.32

1.34

0.15

 

Flavor

0.03

0.48

0.17

2.4

0.13

 

Hopback

0.08

0.24

0.42

1.2

0.16

 

Whirlpool

0.04

0.4

0.21

1.98

0.12

Saaz Total

 

0.02

0.48

0.09

2.4

0.15

Hallertau Mittelfruh

Aroma

0.03

0.63

0.13

3.15

0.13

 

Bittering

0.02

0.55

0.1

2.73

0.18

 

First Wort

0.09

0.27

0.43

1.36

0.18

 

Flavor

0.03

0.25

0.16

1.25

0.11

Hallertau Mittelfruh Total

0.02

0.63

0.1

3.15

0.16

Cascade

Aroma

0.02

0.73

0.08

3.64

0.12

 

Bittering

0.02

0.36

0.11

1.82

0.11

 

Dry Hop

0.05

0.53

0.25

2.67

0.18

 

Flavor

0.02

0.55

0.11

2.73

0.11

 

Mash

0.14

0.37

0.7

1.85

0.26

 

Whirlpool

0.02

0.27

0.11

1.36

0.12

Cascade Total

 

0.02

0.73

0.08

3.64

0.12

Hersbrucker

Aroma

0.03

0.42

0.13

2.12

0.14

 

Bittering

0.02

0.51

0.12

2.56

0.21

 

First Wort

0.13

0.32

0.63

1.58

0.22

 

Flavor

0.05

0.45

0.25

2.27

0.15

 

Whirlpool

0.07

0.29

0.33

1.46

0.15

Hersbrucker Total

 

0.02

0.51

0.12

2.56

0.19

East Kent Golding

Aroma

0.03

0.75

0.15

3.75

0.14

 

Bittering

0.02

0.57

0.1

2.86

0.16

 

Dry Hop

0.05

0.25

0.25

1.25

0.12

 

First Wort

0.07

0.27

0.37

1.36

0.15

 

Flavor

0.03

0.27

0.15

1.36

0.12

 

Whirlpool

0.08

0.18

0.38

0.91

0.12

East Kent Golding Total

 

0.02

0.75

0.1

3.75

0.15

Hops Name

Brewing Stage

Min of Grams per liter

Max of Grams per liter

Min of Grams per batch [20ltr]

Max of Grams per batch [20ltr]

Average of Grams per liter

Saaz

Aroma

0.13

3.17

2.67

63.47

0.9

 

Bittering

0.34

3.17

6.81

63.47

1.37

 

Dry Hop

0.38

2.27

7.5

45.45

1.24

 

First Wort

0.48

2

9.61

40

1.08

 

Flavor

0.25

3.6

4.99

72

1.01

 

Hopback

0.62

1.8

12.48

35.93

1.21

 

Whirlpool

0.31

2.96

6.24

59.26

0.9

Saaz Total

 

0.13

3.6

2.67

72

1.1

Hallertau Mittelfruh

Aroma

0.2

4.72

4

94.44

0.97

 

Bittering

0.15

4.08

3

81.7

1.32

 

First Wort

0.65

2.04

13.02

40.85

1.32

 

Flavor

0.24

1.87

4.76

37.45

0.8

Hallertau Mittelfruh Total

0.15

4.72

3

94.44

1.17

Cascade

Aroma

0.13

5.45

2.5

108.93

0.92

 

Bittering

0.16

2.72

3.16

54.47

0.83

 

Dry Hop

0.38

4

7.5

80

1.34

 

Flavor

0.16

4.08

3.16

81.7

0.79

 

Mash

1.05

2.78

21.05

55.56

1.92

 

Whirlpool

0.16

2.04

3.16

40.85

0.9

Cascade Total

 

0.13

5.45

2.5

108.93

0.9

Hersbrucker

Aroma

0.2

3.17

4

63.4

1.02

 

Bittering

0.17

3.83

3.45

76.67

1.61

 

First Wort

0.94

2.36

18.72

47.27

1.59

 

Flavor

0.37

3.4

7.41

68.08

1.1

 

Whirlpool

0.5

2.19

10

43.75

1.12

Hersbrucker Total

 

0.17

3.83

3.45

76.67

1.42

East Kent Golding

Aroma

0.22

5.62

4.44

112.34

1.02

 

Bittering

0.15

4.29

3

85.71

1.19

 

Dry Hop

0.37

1.87

7.49

37.45

0.9

 

First Wort

0.56

2.04

11.11

40.85

1.13

 

Flavor

0.22

2.04

4.35

40.85

0.88

 

Whirlpool

0.57

1.36

11.41

27.23

0.9

East Kent Golding Total

 

0.15

5.62

3

112.34

1.11

*This data consists of hundreds of thousands of manually input recipes and, despite best efforts, they may contain errors leading to very high max amounts, or be someone’s attempt for experimental brew. You should consider this data more as an overview of how different ingredients were used for different styles to get inspiration. Please do not attempt to add up different lines as it’s all about proportions.

Spice, and Everything Nice

Now, brace yourself for the secret spices. Coriander seed and bitter orange peel are the dynamic duo of Witbier. Remember, with great power comes great responsibility. Just a teaspoon or so per gallon will do. 

But why stop there? Dare to toss in a pinch of grains of paradise or a whisper of ginger. They’ll add a spicy kick that dances on your tongue like a tap-dancing squirrel.

  • Coriander Seeds
  • Crushed Coriander
  • Flaked Oats
  • Flaked Wheat
  • Orange Peel
  • Bitter Orange Peel
  • Sweet Orange Peel
  • Orange Zest
  • Rice Hulls
  • Lactic Acid
  • Torrefied Wheat
  • Chamomile

 

Fermentation Frenzy

Fermentation is where the true magic happens. 

Trust your yeast as you would a squishy little alchemist turning your wort into liquid gold. Aim for a yeast that’s not afraid to bring out the fruity and spicy notes, like an old Belgian Wit yeast strain. 

And keep your cool. Literally. Maintain the fermentation temperature around the 65-70°F zone. Which is just the sweet spot to encourage the yeast to throw a flavor party in your fermenter without trashing the place.

  • Witbier Yeast
  • Specialty Ale
  • Wheat Yeast
  • American Ale
  • Saison Yeast
  • Belgian Yeast
  • Belgian Ale

 

Mind these steps.

And soon you’ll be wielding Witbiers that enchant the senses…

…and tickle the taste buds. 

Witbier Across the Globe

Witbier, or Belgian white ale, has a résumé that’d impress the pickiest beer geeks. Imagine a frothy, citrusy, and often spicy brew that screams refreshment. Let’s take a beery road trip around the globe to see where this style shines brightest.

Belgium’s Legendary Contribution

If beer had royalty, Belgium would be sitting on the throne, crown and all. Your taste buds should bow down to Hoegaarden, the tiny village that cranked out the first witbier. This liquid gold even went into hibernation.

When other styles pushed it aside…

…until a knight in shining armor, Pierre Celis, revived it. Talk about a comeback. His Celis White had fans cheering louder than at a soccer match. Think of traditional Belgian witbiers as a pool party in a glass. They’re cloudy, zesty, and ready to dive into!

  • Main Flavors: Citrus peel, coriander, a hint of funk
  • Key Fact: Belgians often serve it with a slice of orange to amp up the zest.
Witbier Beer Hops

America’s Craft Brewing Scene

Fast forward to when America said, “Hold my beer”, and the craft brewing scene decided to throw their hat into the ring. Meet Allagash White, the American witbier heavyweight that could easily be the poster child for how to nail a style. 

Your fridge might feel lonely without it.

American homebrewers said, “Why not?” and turned their garages into mini Belgiums. They’re putting unique spins on the classic style. Using local ingredients that’d make a Belgian raise an eyebrow. But in a good way.

  • Bold Move: Experimenting with new hop varieties, because who doesn’t like a surprise?
  • Note to Self: American crafters love adding a personal twist. Think pumpkin-spiced witbier for autumn vibes.

 

Wrap your head around this. Whether it’s from a centuries-old Belgian brewery or the latest microbrewery down your street, witbier tells a story in every sip. You’re not just drinking a beer. You’re channeling the spirit of brewers who love a good tale! 

Would you fancy an international beer tasting? 

Pack your bags; taste buds are leading this adventure.

Pairing and Enjoyment

When you’ve got a frosty Witbier in hand, think light, zesty, and tantalizing for your taste buds. Let’s guide you through making the most of that citrusy nectar.

Culinary Companions

Pair your Witbier with foods that complement its zesty citrus and subtle spice notes. 

You can’t go wrong with:

  • Seafood: Especially lighter fare like shrimp or a fresh ceviche. They practically scream summer beach party.
  • Poultry: A roast chicken with a rub of thyme and rosemary. Or better still, lemon and garlic to echo the beer’s profile.
  • Cheese: Opt for mild and creamy options like Brie or a tangy Goat Cheese to create a harmonious dance on your palate.
  • Ham: Go for thinly sliced, not too smoky, to add just the right amount of savory without overpowering your delicate Witbier.
  • Chamomile spiced dishes: Because who wouldn’t want to marry the subtle camomile hints in your beer with a dish that whispers the same tune?

 

Table for Best Food Partners with Witbier:

Food Type

Dish Suggestion

Reasoning

Seafood

Lemon-dressed shrimp ceviche

Complements citrus notes

Poultry

Lemon and herb roast chicken

Mirrors beer’s herbal character

Cheese

Creamy Brie

Enhances beer’s soft mouthfeel

Cured Meats

Thinly sliced unsmoked ham

Balances with beer’s crisp finish

Spiced Dishes

Chamomile-infused light pasta

Syncs with beer’s floral subtleties

 

The Perfect Setting

Imagine sipping your Witbier on a sunny patio. The kind where sunbeams dance through the leaves, and a gentle breeze carries laughter. You’re in your element during:

  • Barbecues: The smoky grill vibe jives with Witbier’s refreshing attitude.
  • Picnics: Spread out that blanket and watch how your citrus-spiked buddy livens up the simplest of sandwiches.
  • Summer Festivals: Where better to flaunt your fruity companion than where the air buzzes with music and the cheer of people making merry?

 

Now you’re all set to elevate your Witbier game. 

Don’t just drink it. 

Celebrate it with the right food and the best of times! 

Cheers to mastering the art of sipping with style. 🍻

Beyond the Beer

Dive deep with me into the realm of Witbier, where history froths over and recipes inspire!

Cultural Impact and Historical Significance

Listen up, beer lover! Witbier isn’t just a tasty brew. It’s a walk through history in a glass. Monasteries in the city of Leuven were the original craft beer enthusiasts, refining this style for centuries. But get this.

The iconic Hoegaarden Brewery nearly vanished in the 1950s. 

Can you imagine a world without Witbier? Thankfully, Celis Brewery reignited the passion for this zesty style. Interbrew – the Belgian behemoth – must tip their hats to those monks for their liquid legacy.

Homebrewing and Witbier Recipes

Roll up your sleeves. It’s brewing time! Starting your own Witbier tradition is easier than convincing me beer is better than water. You need wheat, obviously, and coriander with a hint of orange peel. But here’s the secret sauce.

Hops. Aim for the milder varieties like Mount Hood or Crystal that won’t bulldoze over the delicate flavors you’re working so hard to create. Keep it zesty, keep it light, and before you know it, you’ll be the talk of the town.

Or at least your own home.

  • Ingredients: Start with about 50% wheat malt, pair it with pale malt.
  • Hops: Think mild. Mount Hood, Crystal, maybe a touch of Saaz for a peppy twist.
  • Spices: Orange peel, cracked coriander seeds. They’re like the backup dancers to your malty lead.
  • Yeast: Belgian Wit yeast, because without those dedicated little fungi, you’re just soaking grains in water.

 

Your brew kit is lonely, give it some love and make history one bottle at a time. 

Conclusion

You’ve just become a Witbier wizard, friend. Let’s boil it down, shall we? Witbier, that hazy, zesty brew, loves to lounge with the likes of Citra and Coriander. If you’re brewing your own, remember, it’s a delicate dance.

  • Spice it up: A pinch of coriander, sprinkle a little orange peel, and voilà, you’ve got the Witbier’s heart.
  • Hop to it: Keep the bitterness down, it’s not an IPA contest. Hallertau and Saaz are your pals for a subtle, spicy kick.
  • Yeast is the beast: Make sure yours cranks out enough fruity esters to keep the sip-fest interesting.

 

Your taste buds will thank you as each sip whispers sweet nothings about the fine craftsmanship of your pale, cloudy bevvy. Remember to keep the hops understated and the flavors complex but friendly. 

Like that one clever buddy who always has the perfect joke at a party.

Go ahead, grab your gear, and play the brewing maestro. And when your pals take a swig of your homemade Witbier and raise an eyebrow in pleasant surprise, just wink and say:

“It’s just a bit of this and a whole lot of magic”.

Picture of Damian

Damian

A lifelong learner, hop enthusiast and a lover of the state of extreme exhaustion.

Finance Analyst in the Investment Bank and co-founder of hopsmatcher.com