Witbier is a moderately strong pale-colored wheat beer with a touch of spice that makes for a rather tasty and elegant beer.
History has proven that the Belgium’s relationship with beer is usually centered around sustenance, whether it be on the farm or in the monasteries.
The witbier style, also known as “biere blanche” in French speaking parts of Belgium.
Homage to the Past
Even though Belgian brewers begrudgingly accepted the use of hops, the witbier and other Belgian styles paid homage to the past by using spices and herbs.
As lagers gained popularity across Europe through the late 1800s and the early 1900s, Belgian brewers did not have a choice other than to close their brewery doors.
From Milkman to Brewer
When all looked tragic for the future of witbier, here comes Pierre Celis. He was a milk man who really loved local beer.
He took it upon himself to save the witbier style and reshape it to its past glory. Celis built a small brewery in his shed in 1965. It was here that he experimented with many witbier recipes.
By 1966, Celis’ first Belgian witbier was released to the Belgian public. This caused other Belgian brewers to follow suit.
De Kluis
Celis decided to move his brewery to an abandoned soft drink facility and named his brewery De Kluis (The Cloister). After a fire and the realization that he was under-insured, Celis sold a piece of his brewery to Stella Artois.
Three years later Stella merged with Piedboeuf and became Interbrew. Celis began having difficulties and disagreements and it wasn’t long until he packed up and headed to America.
Welcome to America
While in America, Celis settles in Austin, Texas. With help from his daughter, he opens Celis Brewing Company in 1992. Celis White became very popular with the local craft beer patrons.
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