Style: Witbier
All StylesStyle Profile based on 1,968 recipes
BU:GU
0.33
Hops
2.5 g/L
Mash pH
5.58
Description
A refreshing, elegant, tasty, moderate-strength wheat-based ale. History: A 400-year-old Belgian 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, both with modern craft brewers and mass-market producers who see it as a somewhat fruity summer seasonal beer. Style Comparison: Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions rather than the yeast.
Examples: Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden Wit, Ommegang Witte, St. Bernardus Witbier, Wittekerke
- 91% Wheat (44%)
- 65% Pilsner (48%)
- 57% Pale (42%)
- 46% Oats (8%)
% of Witbier recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 24% Saaz (CZ)
- 9% Hallertau Mittelfrüh
- 9% East Kent Goldings
- 7% Hallertauer Hersbrucker
- 6% Cascade
- 6% Tettnanger
- 5% Magnum (GR)
- 5% Hallertau Taurus
- 5% Styrian Golding
- 5% Citra
% of Witbier recipes using each hop
g/L · median with IQR range
dated Witbier recipes with at least one dry-hop addition
- 23% Wheat, Flaked
- 20% Flaked Oats
- 20% Oats, Flaked
- 16% Rice Hulls
- 15% Flaked Wheat
- 11% Pilsner (2 Row) Bel
- 8% White Wheat Malt
- 7% Wheat Malt, Bel
- 7% Belgian - Pilsner
- 7% Pale Malt (2 Row) US
Colour = malt category · bar = % of recipes
- 18% Belgian Wit Ale Yeast (WLP400) White Labs
- 13% Belgian Witbier (3944) Wyeast Labs
- 7% SafBrew Specialty Ale (T-58) Fermentis
- 7% Belgian Wit (M21) Mangrove Jack
- 6% Safbrew Wheat (WB-06) Fermentis
- 3% Safale American (US-05) Fermentis
- 2% Belgian Wit II (WLP410) White Labs
- 1% SafAle German Ale (K-97) Fermentis
- 1% Forbidden Fruit (3463) Wyeast Labs
- 1% SafAle English Ale (S-04) Fermentis
% of Witbier recipes using each strain
- 55% Single Infusion
- 38% Step Mash
- 7% Decoction
318 recipes with mash data
- 60 ppm Ca²⁺
- 5 ppm Mg²⁺
- 16 ppm Na⁺
- 75 ppm Cl⁻
- 62 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.