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Twists & Variations
Different ways to enjoy this drink
1
Fruit Witbier (with citrus or berries)
2
Stronger Witbier (Grand Cru style)
Belgian Witbier
Belgian Witbier isn’t just a beer — it’s a story of survival. Brewed with unmalted wheat, gentle spices, and a deliberately cloudy finish, it reflects a time when beer was shaped by farms, seasons, and local taste rather than industrial clarity. What you drink today is not a trend, but a rescued tradition — one that chose character over perfection.
At a Glance
- •Soft citrus with a gentle spice
- •Cloudy, creamy, and refreshing
- •Bright without bitterness
When People Drink This
✨
Sunny terrace afternoons
✨
Casual lunches
✨
Weekend gatherings
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Post-cycling refreshment
Often part of rituals
Swirling the bottle to release the yeastPouring into thick Belgian glassesSlow sipping in social settings
Who Keeps This Drink Alive
People behind this drink
Pierre Celis
Reviver of Witbier
Reintroduced the style in the 1960s when it had nearly disappeared.
Belgian farmhouse brewers
Traditional custodians
Preserved wheat beer techniques long before commercial revival.
Café owners
Cultural carriers
Kept Witbier alive through everyday social drinking.
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How This Drink Feels
The sensory experience
citrusy and lightly sweet and spiced, with notes of orange peel and coriander and yeast ending with a dry and crisp finish
“
Soft citrus with a gentle spice
“
Cloudy, creamy, and refreshing
“
Bright without bitterness
Why This Drink Matters⌄
Belgian Witbier matters because it resisted being erased.
At a time when clear lagers replaced regional beer styles, Witbier nearly disappeared. Its revival proved that heritage, when remembered and protected, can outlast efficiency and mass production.
It stands for diversity in flavor, patience in craft, and respect for where beer comes from.
How does this drink feel?
Select the moment that resonates with you most.
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Origin Story
Rooted in Flanders
📍 BelgiumFlanders
Origin & History⌄
Originating as a farmhouse wheat beer in Belgium, Witbier was brewed for centuries before nearly vanishing in the mid-20th century, later revived by independent brewers committed to preserving local beer culture.
Timeline
- Middle Ages: Brewed widely in Belgian villages using wheat and local spices
- 1950s: Style nearly disappeared as industrial lagers dominated
- 1960s: Revived by Pierre Celis in Hoegaarden
Cultural context
Farmhouse brewing traditionBelgian beer revivalTerrace and café culture
Voices & Storytellers
Creators Keeping This Alive
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Places & Everyday Rituals
Where this drink feels most at home
📍Belgian family lunches📍Home patios and gardens📍Town square cafés📍Beer gardens
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Moments Like This
If Belgian Witbier speaks to you, you may also enjoy:
- Hefeweizen during slow breakfasts
- Saison after long workdays
- Radler on warm cycling routes
Each reflects agricultural roots and refreshment.
Around this drink
Brands you’ll often find
Ingredients
💡
Did You Know?
Witbier was historically safer to drink than water due to boiling during brewing.
The style predates modern beer clarity standards by centuries.
🎈Fun Facts
- 🤓Witbier nearly vanished completely before its revival in the 1960s.
- 🤓The haze comes from wheat proteins and suspended yeast, not poor filtration.
- 🤓Spices replace hops as the dominant flavor drivers.
Cultural Beliefs⌄
The natural haze is believed to enhance flavor and mouthfeel
How This Drink Is Made⌄
⏱2 minutes
📊easy
Ingredients
The Base
- Unmalted Wheat
- Pilsner Malt
- Water
- Ale Yeast
Optional / Garnish
- Coriander Seeds
- Dried Orange Peel
- Oats
Instructions
"Serving Witbier is about respecting the yeast and haze. It is meant to be alive,
mixed gently, and enjoyed without rushing.
"
Chill the bottle upright.
Pour two-thirds into a tilted glass.
Gently swirl the remaining beer to lift the yeast.
Finish the pour to create a soft, cloudy head.
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Perfect for the Holiday Season
Holiday PickEven during the holiday season, this drink finds its place — between long conversations, travel days, heavy meals, or quiet pauses away from the noise.
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