Belgian Witbier

The Belgian Witbier is the specific designation for white beers brewed according to the original Belgian tradition, distinguishing them from modern reinterpretations or American versions. It directly carries the legacy of Hoegaarden and Pierre Celis, the brewer who rescued the style in the 1960s and turned it into one of the great brewing successes of the 20th century. In this collection, you will find references that respect the classic Belgian standard to the millimeter.

In the glass, it displays a very luminous pale yellow to light gold color, almost always very cloudy due to the presence of raw wheat and unfiltered yeast, with a spectacularly abundant and persistent white foam. On the nose, it develops fresh and highly recognizable aromas: bitter orange peel (dried Curaçao peel), freshly ground coriander, mild banana, apple, citrus, light honey, wheat dough, and an aromatic background of fresh cereal and Belgian yeast. On the palate, it has a medium body, silky and velvety thanks to the wheat, with a very mild malty sweetness, high and very refreshing carbonation, almost non-existent bitterness (10-18 IBU), and a long, spicy, citrusy, and very refreshing finish. The alcohol content remains between 4.5% and 5.5%.

It is brewed with a proportion close to 50% raw unmalted wheat (one of the most distinctive features of the Belgian style), a small amount of oats for mouthfeel, Pilsner malt as a base, European hops in minimal doses, and the characteristic addition of coriander and dried bitter Curaçao orange peel during the boil. Specific Belgian yeast completes the aromatic profile.

It is perfect for appetizers, seafood, salads, white fish, sushi, ceviche, or fresh cheeses. It is served very cold, between 4°C and 7°C, in the characteristic wide and shallow witbier glass.