BJCP 24A · Belgian Ale

Witbier

A Belgian white beer made with unmalted wheat, coriander and orange peel: cloudy, light, spicy and very refreshing. A summer classic.

Witbier by the numbers

Alcohol (ABV): 4.5 – 5.5%on a scale of 2.0 to 14.0
Bitterness: 8 – 20 IBUon a scale of 0 to 100
Color: 2 – 4 SRM4–8 EBCon a scale of 1 to 40
Original gravity: 1.044 – 1.052on a scale of 1.026 to 1.130
Final gravity: 1.008 – 1.012on a scale of 0.990 to 1.040

From the palest to the darkest shade the style allows.

What Witbier is like

A refreshing, elegant Belgian wheat beer, very pale in color and cloudy. It's brewed with coriander and orange peel, which combine with the yeast's esters and phenols into a spicy, citrusy whole. It's light, dry and very easy to drink.

Appearance

Very pale straw to light gold, whitish and cloudy from the wheat and yeast. Dense, creamy, very persistent white head.

Aroma

Soft grainy malt with honey or vanilla notes, coriander with a citrusy, spicy edge, and orange. Fruity esters and some spicy phenol; it may have a light lactic tartness.

Flavor

Soft grainy sweetness, spice and citrus, with a dry, refreshing finish. Low bitterness; sometimes a slightly tart edge. The spices should be integrated, never dominant, soapy or vegetal.

Mouthfeel

Medium-light to medium body, with some creaminess from the wheat and oats. High, effervescent carbonation.

Where Witbier comes from

It's a traditional beer from the Leuven and Hoegaarden area with centuries of history, which disappeared in the 1950s. Pierre Celis revived it in Hoegaarden in the 1960s and it has since spread worldwide.

Ingredients

Pilsner malt and around half unmalted wheat, sometimes with some oats. Noble hops in small amounts. Coriander and bitter orange peel (Curaçao) in the boil, and a Belgian witbier yeast.

Brew it yourself

How to brew Witbier at home

Grind the coriander right before adding it in the last 5–10 minutes of the boil, along with the orange peel; better to fall short. With that much raw wheat, rice hulls in the mash tun will save you from a stuck lauter. Ferment with witbier yeast at 18–22 °C (64–72 °F) and carbonate high. The classic mistake is using too much coriander, or orange peel with the white pith, which gives soapy or bitter notes.

Food pairing

Mussels in white wine, citrus salads or grilled white fish.

Glassware: tumbler, thick and wide, the classic for Belgian witbier.

Classic examples

Hoegaarden Wit
Allagash White
St. Bernardus Witbier

Frequently asked questions

How strong is Witbier?

Between 4.5% and 5.5% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.

How bitter is Witbier?

It has 8 to 20 IBUs, a very low bitterness. For reference, a mass-market lager is around 10 IBUs.

What color is Witbier?

Straw to yellow: 2 to 4 SRM (4 to 8 EBC).

What food pairs well with Witbier?

Mussels in white wine, citrus salads or grilled white fish.

Which styles are similar?

If you like it, also try Weissbier, American Wheat Beer and White IPA.

If you like Witbier, try these

BJCP 10A