Wheat beer

Witbier, which means white beer in Flemish, is the traditional Belgian wheat beer, originating from the village of Hoegaarden. Almost extinct in the 1950s, it was rescued by Pierre Celis in 1966, who recovered the traditional recipe and popularized it throughout the world. Today it is one of the most successful and refreshing Belgian styles, present in almost every bar specializing in European beer.

In the glass, it shows a pale yellow to light golden color, almost always very cloudy due to the presence of raw wheat and unfiltered yeast, with a white, fluffy, and very persistent foam. On the nose, it develops a unique palette: citrus (orange, lemon), coriander, soft banana, sweet spices, wheat dough, light honey, and an aromatic background of fresh cereal. On the palate, it has a velvety medium body, with very mild malty sweetness, high and refreshing carbonation, almost non-existent bitterness (10-20 IBU), and a long, spicy, and very refreshing finish. The alcohol content remains between 4.5% and 5.5%, making it very sessionable.

It is brewed with an almost equal proportion of pilsner malt and raw, unmalted wheat (which provides the characteristic turbidity), a small amount of oats, European noble hops in very measured doses, and the addition of coriander and Curaçao bitter orange peel. The Belgian yeast provides the final spicy and fruity nuances.

It is an extraordinarily gastronomic beer: it pairs with seafood, oysters, sushi, ceviche, salads, chicken, Thai food, or fresh cheeses. It is served very cold, between 4 °C and 7 °C, in the characteristic wide and short witbier glass. The perfect option for hot afternoons or long appetizers.