How To Brew Witbier: The Belgian Way to White, Wonderful Brews

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.

Celis did not learn his previous lesson and fell in with big beer. This time Miller had their claws in him. Instead of compromising, he decided to move back to Belgium. 

A Recipe is Saved

After sales were diminishing a year later, Miller shelved the Celis name. Ironically, they closed due to the compromises Celis fought against. Michigan Brewing Company had the rights to the Celis trademark.

After 2012 then the MIller owned Celis Brewery closed, daughter, Christine Celis, relaunched the family brewery. She decided to bring back her father’s witbier recipe. 

Style Profile for Witbier

Appearance

Witbiers will appear cloudy, almost milky. The color will be sun-soaked straw to pale yellow-gold. Head will be dense, white and creamy. Head retention is excellent.  

Aroma

Malt aroma will be light, sweet, somewhat spicy, with light wheat tartness and some graininess. Coriander can come across as herbal. The yeast will bring out the added peppery and spicy notes.

Hops can also be characterised as spicy and herbal, but should not be too prominent. Some fruitness may be present, usually citrus and/or orange.

The beer should come out balanced with a perfect harmony between the spice, fruitiness, floral, and sweet aromas. 

Flavor

Malt is sweet with possible hints of vanilla and/or honey paired with citrus fruit. Some wheat flavor is present, including some tartness.

A nice, complex mix of herbal spiciness, including coriander should be detectable, but never overwhelming. Hop flavor will be low as is the bitterness. 

Mouthfeel

Due to the unmalted wheat, the beer will be smooth with a creamy mouthfeel. Body is medium-light to medium. Carbonation is high which is effervescent. The carbonation builds on the light acidity. The finish is dry

Tips for Brewing your own Witbier

Grain

The grist for a witbier is usually pretty simple. A 50/50 blend of unmalted wheat and very pale malt. The palest barley is what you want with a focus on quality.

Usually Belgian or German pilsner malt will do the trick, although American pilsner or 2-row will get the job done. It is recommended to avoid pale malt as it is kilned at a slightly higher temperature than pilsner or 2-row. 

Hops

Since the hop profile for this style is pretty mellow, a restrained, low alpha acid, herbal, and earthy hop will be perfect for this style.

German noble varieties such as Saaz, Hallertauer, East Kent Goldings, and Styrian Goldings will be a good choice. Some American hops with European ancestries such as Mt. Hood, Willamette can be used as a substitute. 

Yeast

Yeast selection is pretty important here, like most Belgian beers.

Some good yeast selections include:

• Wyeast’s Belgian Witbier 3944
• Forbidden Fruit 3463
• Belgian Wheat 3942
• White Labs’ Belgian Wit I WLP400
• Belgian Wit II WLP410

Spices

Most Belgian wits are known for its spice characteristics. Coriander and bitter orange are very authentic to the style.

Purchasing unground coriander seeds and grinding them yourself is a good idea. Add the coriander 5 minutes before the end of the boil. Typically 0.5 ounces to 1 ounce is the right amount for a 5 gallon batch.

Bitter orange peel can be purchased from a homebrew shop or zest from fresh oranges can be good too. For dried add 0.5 ounces per 5 gallons and for fresh zest 0.25 to 0.5 ounces.

Both can be added 5 minutes prior to the end of the boil, same as the coriander. 

Witbier By the Numbers

• Color Range: 2 – 4 SRM
• Original Gravity: 1.044 – 1.052 OG
• Final Gravity: 1.008 – 1.012 FG
• IBU Range: 8 – 20
• ABV Range: 4.5 – 5.5%

Witbier Recipe

Grain

• 53%        4 lbs  8 oz      Pilsner Belgian
• 40%        2 lbs  8 oz      Wheat Malt Belgian
•   7%        2 lbs  8 oz      Wheat Flaked
•                10oz               Flaked Oats
•                1 lb                 Munich 
•                3 oz                Candi Sugar Clear

Hops

• 1 oz         Saaz – Boil – 60 min
• 2 oz         Fresh Orange Peel (Sweet) 5 min
• 1 oz         Chamomile 5 min
• 1 oz         Coriander   5 min
• .25 oz      Seeds of Paradise  5 min

Yeast

1.0 pkg   Belgian Whi II WLP410

Directions:

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What is Witbier?

Witbier, also known as “white beer” or Belgian white beer, is a type of Belgian-style ale that’s very pale and cloudy in appearance due to it being typically unfiltered and often brewed with a high level of wheat.

This wheat content, often constituting 30 to 50 percent of the wort, contributes to the light color and hazy appearance of the beer.

The flavor profile of a witbier is light and citrusy, often spiced with coriander and orange peel which adds a unique character to this beer style.

How is a Witbier Different from Other Belgian Beers?

While there are several styles of Belgian beers, each with its unique characteristics, the witbier stands out due to its light, refreshing nature and the spicing with coriander and orange peel.

Unlike other Belgian ales which might be more malt-forward or have a higher alcohol content, witbier is often lower in alcohol, with a delicate balance of citrus, spice, and sweet malt flavors.

The unfiltered nature and high wheat content also make witbier distinct from other Belgian beers like tripels or dubbels.

What are the Key Ingredients in a Witbier Recipe?

The primary ingredients for a witbier recipe include pilsner malt, unmalted wheat, and often oats to give it a creamy texture. The signature spices are coriander and orange peel, which lend a unique citrusy and spicy character to the beer.

Hops are used sparingly in witbier, as the focus is more on the other flavors. The Belgian yeast strain used in fermentation can also contribute to the flavor and aroma profile of the witbier.

How Much Coriander is Typically Used in a Witbier Recipe?

The amount of coriander used in a witbier recipe can vary based on personal preference and the specific recipe, but a common amount is around 0.5 to 1 ounce (14 to 28 grams) of crushed coriander seeds for a 5-gallon batch.

The coriander should be freshly crushed to release its aromatic oils, and is usually added late in the boil to preserve its distinct flavor and aroma in the finished beer.

Can I Experiment with Other Spices in a Belgian Wit Recipe?

Absolutely. While coriander and orange peel are traditional, part of the joy of homebrewing is experimenting and making a recipe your own. Some brewers add spices like chamomile, cumin, or grains of paradise to add a different spin to their witbier.

The key is to maintain a balanced flavor profile so that no single ingredient overwhelms the others, and to remember that a little goes a long way when it comes to adding spices to your brew.