Belgian White Wheat Beer: Healthy Choice Or Not?

Wheat beers, including Belgian white beers, are made with a combination of wheat, barley malt, and hops. Belgian white beers, also known as witbier, are characterised by their use of unmalted wheat, which can make up to 50% of the grain bill. This is in contrast to German wheat beers, which are made with only malted wheat and malted barley. Belgian white beers also often include spices such as coriander and orange peel, and sometimes oats.

Belgian white beers are typically refreshing, with a fruity and slightly spicy taste, and are considered a good thirst quencher during the summer. They are also known for their cloudy appearance, due to the presence of yeast and wheat proteins. The alcohol percentage is usually between 4.5% and 6%.

While Belgian white beers have a reputation for being healthy due to their high content of compounds with bioactive and antioxidant effects, there has been limited research specifically on the health benefits of Belgian white wheat beer compared to other types of wheat beer. However, one study found that replacing part of the unmalted wheat in a Belgian witbier-style beer with wheat malt resulted in a higher total polyphenol content, which are antioxidants that provide certain sensory qualities to the beer.

Belgian wheat beer's health benefits

Wheat beers, including Belgian wheat beers, are known to have high contents of compounds with bioactive and antioxidant effects, as well as nutritional value. Here are some of the health benefits associated with Belgian wheat beer:

Rich in Antioxidants

Belgian wheat beers, or Witbiers, are made with raw materials, including unmalted wheat, pale barley malt, and flavour enhancers like coriander and orange peel. These ingredients contribute to the beer's antioxidant properties. Antioxidants help protect the body against oxidative stress and can neutralise free radicals that can damage DNA, membrane lipids, and proteins.

High in Vitamins, Minerals, Amino Acids, and Polyphenols

In addition to antioxidants, Belgian wheat beers contain high levels of vitamins, minerals, amino acids, and polyphenols. These compounds offer a range of health benefits, such as protecting against oxidative stress and promoting overall well-being.

Lower Alcohol Content

Belgian wheat beers typically have a lower alcohol content compared to other beers. While the alcohol content can vary, many Belgian wheat beers fall within the range of 4.5% to 5.5% ABV. Lower alcohol content can be beneficial for those who want to enjoy a beverage without excessive alcohol consumption.

Refreshing and Thirst-Quenching

Belgian wheat beers are known for their refreshing and thirst-quenching qualities, especially during the summer months. This makes them a good choice for those looking for a drink to cool off and rehydrate.

Sensory Appeal

The unique combination of ingredients in Belgian wheat beers contributes to their sensory appeal. The use of coriander and orange peel adds a pleasant aroma and a sweet and sour taste. The beer is also naturally cloudy, which adds to its visual appeal.

The history of Belgian white beers

During the 16th and 17th centuries, the white beers of Hoegaarden and Leuven were particularly renowned. These beers were made with barley malt, unmalted barley, and sometimes oats, and were flavoured with hops but no other spices. The barley was dried in attics, exposed to the wind, to achieve a light colour.

However, in the early 1900s, the popularity of Belgian white beers began to wane, largely due to the emergence of golden lager. The decline continued until the 1950s when the last white beer brewery in Hoegaarden, Belgium, closed down.

The revival of Belgian white beers is largely credited to one man, Pierre Celis, a milkman who started the De Kluis brewery in the mid-1960s. Celis brewed a white beer called Hoegaarden, named after the town, and it soon became popular. The style was then emulated by other brewers in Belgium and around the world.

Today, Belgian white beers are typically made with a combination of malted barley and unmalted wheat, with some variations including other grains like oats or spelt. They are spiced with a small amount of hops to keep the bitterness low and often include coriander and orange peel. The yeast used is typically a Belgian ale yeast that contributes to the unique fruity and spicy flavour profile.

How to serve Belgian wheat beer

Belgian wheat beer, or Witbier, is a top-fermented beer with a rich, rewarding flavour. Witbiers are characterised by their light and cloudy appearance, with a stable and strong beer head, and a colour ranging from pale yellow to golden yellow. They have a relatively low alcohol content and a slightly bitter taste.

To serve Belgian wheat beer, it is recommended to pour it according to the rules of the art. This involves pouring about half the bottle while tilting the glass, then waltzing the bottle so that the yeast at the bottom loosens, and finally pouring the rest into the glass in a smooth motion. It should be served at a temperature between 4 and 8 degrees Celsius.

Some people like to add a slice of lemon or orange to their wheat beer, although this is not traditional in Belgium and is generally frowned upon there. The practice is said to have originated in the United States, where the citrus fruit is thought to accentuate the beer's bright citrus character.

Ingredients and flavours of Belgian wheat beer

Wheat beers, also known as Witbier or Wit in Flanders, are top-fermented beers brewed with a large proportion of wheat relative to the amount of malted barley. Belgian wheat beers are often made with raw, unmalted wheat and are spiced with coriander and orange peel. The style was revived by Pierre Celis at the Hoegaarden Brewery in Belgium and is traditionally made with up to 50% raw wheat rather than wheat malt.

Belgian wheat beers are generally fresh-tasting, making them a good thirst quencher during the summer. They are also known for their lower alcohol content compared to other beers.

The grain bill for a witbier requires unmalted wheat and continental Pilsner malt as the base. Additional grains often include oats and a melanoidin-rich malt like Munich. The unmalted wheat and oats contribute to the cloudy white colour of the beer and its persistent head.

Witbiers can be brewed with a wide variety of hops, but German noble hops are preferred for their gentle, clean, bittering character. The spices, yeast character, and carbonation add dry, slightly bitter notes and accentuate the hop bitterness. Thus, to balance the style, less hop bitterness is often needed compared to a non-spiced beer.

The best witbiers use herbal, citrus, and spicy notes as subtle highlights to the malt and fermentation character, blending harmoniously with the fermentation-derived esters and phenolics without overpowering them.

How to brew Belgian wheat beer

Brewing a Belgian wheat beer, or witbier, is a complex process with many stages. Here is a step-by-step guide on how to brew it.

Firstly, gather your ingredients. Witbier is a wheat beer, so you will need a large proportion of wheat—up to 50%—relative to the amount of malted barley. The grain bill for a witbier is quite specific: it requires unmalted wheat and continental Pilsner malt as the base. If you can't get your hands on those, you can substitute malted wheat and domestic two-row malt, but the flavour and appearance won't be quite the same. Additional grains often include oats and a melanoidin-rich malt like Munich. It is recommended to use German or Belgian pilsner malt, although American pilsner or 2-row will also work.

Next, you will need to prepare your ingredients. The hops profile for this style is pretty mellow, so a restrained, low alpha acid, herbal, and earthy hop will be perfect. German noble varieties such as Saaz, Hallertauer, East Kent Goldings, and Styrian Goldings are a good choice. Some American hops with European ancestry, such as Mt. Hood and Willamette, can also be used.

Yeast selection is also important. Good options include Wyeast's Belgian Witbier 3944, Forbidden Fruit 3463, White Labs' Belgian Wit I WLP400, and Belgian Wit II WLP410.

Now, it's time to start brewing. The mashing process is divided into the following stages: 5 minutes at a temperature of 52 °C, 60 minutes at 67 °C, 20 minutes at 72 °C, and 10 minutes at 78 °C. After the iodine starch test produces a negative result, the mashing process ends, and the mash is filtered and sparged with water at 78 °C.

Then, heat the sweet wort to a temperature of 100 °C, at a rate of 2 °C per minute. Boil the wort for 60 minutes, adding hops with 60 minutes remaining and any spices with five minutes left. Don't bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F, let the break material settle, rack to the fermenter, and aerate thoroughly.

Finally, pitch the yeast and begin fermentation. For this style, it is recommended to start fermentation at 67 °F for the first few days, then ramp up to 72 °F to encourage noticeable fermentation character without yielding anything too hot, while also encouraging complete attenuation.

And there you have it! Your very own Belgian wheat beer.

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