Beer 101: Styles - Witbier

It's not really the season for it, but this week I thought we'd go to one of the world's most classic and, currently, one of its most popular styles, the Witbier. Now, don't mistake that cloyingly sweet crap that comes out of Golden, CO for a true Belgian Wit. Sure, there are good American examples of the Wit, that just isn't one of them. Ommegang and Allagash, two breweries that specialize in Belgian style ales, make great examples of the style.

However, Wit's selection as style of the week was inspired by a trip I took last week to visit Upland Brewing in Bloomington, IN. Upland Wheat is the flagship beer of the brewery, and it is a great take on the Wit style. It pours a hazy straw yellow with a fruity nose that comes up out of a fluffy off white head. The spice in this beer is not as domineering as it is in some of the other examples of the style. You definitely get the orange peel and the coriander, but they are not standouts. They are simply two parts of the whole. It is that balance that makes this beer so damn drinkable. Some may turn up their nose because it is a session beer in the age of extreme. But, that'll just leave more for me to enjoy.

Enough of my yapping. Here are the specs for this style:


Witbier
Aroma: Moderate sweetness (often with light notes of honey
and/or vanilla) with light, grainy, spicy wheat aromatics, often
with a bit of tartness. Moderate perfumy coriander, often
with a complex herbal, spicy, or peppery note in the background.
Moderate zesty, citrusy orangey fruitiness. A low
spicy-herbal hop aroma is optional, but should never overpower
the other characteristics. No diacetyl. Vegetal, celerylike,
or ham-like aromas are inappropriate. Spices should
blend in with fruity, floral and sweet aromas and should not
be overly strong.

Appearance: Very pale straw to very light gold in color. The
beer will be very cloudy from starch haze and/or yeast, which
gives it a milky, whitish-yellow appearance. Dense, white,
moussy head. Head retention should be quite good.

Flavor: Pleasant sweetness (often with a honey and/or vanilla
character) and a zesty, orange-citrusy fruitiness. Refreshingly
crisp with a dry, often tart, finish. Can have a low wheat flavor.
Optionally has a very light lactic-tasting sourness. Herbalspicy
flavors, which may include coriander and other spices,
are common should be subtle and balanced, not overpowering.
A spicy-earthy hop flavor is low to none, and if noticeable,
never gets in the way of the spices. Hop bitterness is low to
medium-low (as with a Hefeweizen), and doesn’t interfere
with refreshing flavors of fruit and spice, nor does it persist
into the finish. Bitterness from orange pith should not be present.
Vegetal, celery-like, ham-like, or soapy flavors are inappropriate.
No diacetyl.

Mouthfeel: Medium-light to medium body, often having a
smoothness and light creaminess from unmalted wheat and
the occasional oats. Despite body and creaminess, finishes dry
and often a bit tart. Effervescent character from high carbonation.
Refreshing, from carbonation, light acidity, and lack of
bitterness in finish. No harshness or astringency from orange
pith. Should not be overly dry and thin, nor should it be thick
and heavy.

Overall Impression: A refreshing, elegant, tasty, moderate strength
wheat-based ale.

History: A 400-year-old beer style that died out in the 1950s; it
was later revived by Pierre Celis at Hoegaarden, and has
grown steadily in popularity over time.

Comments: The presence, character and degree of spicing and
lactic sourness varies. Overly spiced and/or sour beers are not
good examples of the style. Coriander of certain origins might
give an inappropriate ham or celery character. The beer tends
to be fragile and does not age well, so younger, fresher, properly
handled examples are most desirable. Most examples
seem to be approximately 5% ABV.

Ingredients: About 50% unmalted wheat (traditionally soft
white winter wheat) and 50% pale barley malt (usually Pils
malt) constitute the grist. In some versions, up to 5-10% raw
oats may be used. Spices of freshly-ground coriander and Curaçao
or sometimes sweet orange peel complement the sweet
aroma and are quite characteristic. Other spices (e.g., chamomile,
cumin, cinnamon, Grains of Paradise) may be used for
complexity but are much less prominent. Ale yeast prone to
the production of mild, spicy flavors is very characteristic. In
some instances a very limited lactic fermentation, or the actual
addition of lactic acid, is done.

Vital Statistics:
OG: 1.044 – 1.052
IBUs: 10 – 20
FG: 1.008 – 1.012
SRM: 2 – 4
ABV: 4.5 – 5.5%

Commercial Examples: Hoegaarden Wit, St. Bernardus
Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de
Bruges), Wittekerke, Allagash White, Blanche de Bruxelles,
Ommegang Witte, Avery White Rascal, Unibroue Blanche de
Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory
Whirlwind Witbier, Hitachino Nest White Ale

Upland's Wheat, and other beers, including Dragonfly IPA, Bad Elmer's Porter and their Lambic series are all available in Louisville at your better beer places. Pick up one soon and give them a shot. Or, next time you're in Bloomington, stop by for a pint. The crew at Upland is as good as they come and I am sure they will welcome all with open arms. Cheers, all.