BJCP styles sorted by history: Wheat Beer - Witbier & American Wheat Beer

Hello. Today, I bring the final review of beers in the "Wheat Beer" category from BJCP styles, ranked by history. This review will focus on a Witbier, but I will also talk about the "American Wheat Beer" style. I'll only be able to "talk" about it since I couldn't find any commercial examples of this style around here, although I've had it before. Along with the "Weissbier" we’ve already reviewed, these two remaining styles ("Witbier" and "American Wheat Beer") are the most popular in this category. It’s almost as if we have different interpretations of wheat usage for different brewing schools. While "Weissbier" represents the German school, "Witbier" represents the Belgian school. Lastly, heavily influenced by German immigrants in the United States, we have the "American Wheat Beer," which is practically an adaptation of "Weissbier" to American ingredients and brewing context. Therefore, while "Weissbier" and "Witbier" have years of evolution as styles, "American Wheat Beer" is still relatively new. Let’s start with "Witbier."

The "Witbier" style has a certain historical depth, and it narrowly avoided being forgotten. My experience was somewhat similar. The first time I drank it, I wasn't impressed and didn't return to it anytime soon. However, years later, after delving into homebrewing, a friend asked me to make a clone recipe of a "Witbier." I researched recipes online and realized it would be my first time using unusual ingredients in brewing aside from water, malt, hops, and yeast. This intrigued me, so I decided to make a small batch to satisfy my friend's request. I was positively impressed with the result and began seeing this style in a new light. And we must start to aknowledge this label, because both, in the historical revival of "Witbier" and in my friend's request, one brand consistently emerges as the epitome of the style: "Hoegaarden."

Historically, it’s believed this style has been brewed since the Middle Ages in the Flanders region of Belgium. However, by the early 20th century, as light and pale lagers gained popularity, this style experienced a decline that almost led to its extinction. In 1950, the last brewery producing "Witbier" in the town of Hoegaarden closed. An angel called Pierre Celis appeared and founded a new brewery, reviving our beloved "Witbier" phoenix from the ashes. He named the beer after the town, and thus we have the famous "Hoegaarden." Interestingly, Pierre was a milkman who had worked at the now-closed brewery in his youth. He recreated the recipe based on his memory, aided by local residents who either knew the recipe or remembered the classic "Witbier" flavors. Cheers to Pierre and the residents of Hoegaarden!

The term "Witbier" means "white beer" in Flemish, the dialect spoken in Belgium, just as "Weissbier" means "white beer" in German. Such a lack of creativity! 😂 Unlike the Germans, who were purists with ingredients, the Belgians used not only unmalted cereals (wheat and oats) but also spices to create their white beer. The result is a pale yellow to golden beer, relatively hazy, with a very creamy white head. The spices used include coriander seeds and primarily orange peel (though some recipes use lemon peel), which highlight the yeast's fruity and spicy character while adding a unique freshness. It’s truly spectacular to enjoy on a hot summer day. What amazed me when I brewed my first "Witbier" was manually cracking the coriander seeds and smelling that aroma, only to find the same scent in perfect harmony during the tasting. It was truly "mind-blowing"!

I’m having so much fun with this story, but let’s focus on the beer. Naturally, for this review, I used the "Hoegaarden." In the aroma, the yeast's spicy character is immediately noticeable, at a medium intensity, enhanced by the coriander seed aroma. There are also citrus notes of orange/tangerine peel and a sweet scent of cereal and bread dough characteristic of wheat in the background. The style guidelines describe a lemony and coriander perfume with a complex herbal, spicy, or peppery component. It also mentions malty bread aromas, light cereal notes, and a spiced aromatic quality from the wheat. Finally, it states that the spices should complement and enhance the fruity, floral, or sweet aromas rather than overshadow them. This sample was highly consistent with the style, where the yeast’s spicy and citrusy character stands out, and the added spices further enhance this profile. The appearance of the beer is a hazy pale yellow with a creamy white head of small bubbles. The head is medium in size and has long retention. All these parameters match the style guidelines (forgive me, the photo is terrible haha).

In terms of flavor, the citrusy fruitiness predominates, reminiscent of lemon and orange peel at a medium intensity. In the background, the yeast's spiciness and coriander seeds also make an appearance. The sweetness is reminiscent of honey and even a touch of banana, but all these flavors are beautifully balanced. The finish is medium and refreshing. Regarding mouthfeel, the wheat contributes to a medium body. The carbonation is high, with a pleasant carbonic bite, enhancing the freshness. The overall impression of this sample is spectacular. A beer that offers some complexity with its fruity and spicy flavors but remains very balanced, refreshing, and easy to drink. The residents of Hoegaarden should truly be proud. And we must thank them for not letting this style fade into oblivion.

Finally, let’s dedicate the last paragraphs to "American Wheat Beer." This style was created as an American adaptation of "Weissbier." If you recall, German law mandates the use of at least 50% wheat malt in beer to be considered "Weissbier." However, Americans rarely use that much wheat malt, typically around 30–40%, and they also make a significant change in the yeast used. German "Weissbier" uses an ale yeast, contributing characteristic banana esters and clove-like phenolics. Americans, with their preference for cleaner fermentation profiles, use a lager yeast that contributes very little to the sensory profile. On the other hand, Americans tend to increase the hop content, giving a very different interpretation to wheat beer, with more hop aroma and bitterness.

Thus, the aroma of "American Wheat Beer" typically features low to moderate malt intensity with notes of bread and cereal, usually accompanied by a neutral fermentation profile. However, a low to moderate hop aroma is characteristic of this style, which can present citrus, spicy, floral, or fruity qualities. Banana or clove-like notes are entirely unacceptable here. In appearance, they range from pale yellow to golden. While "Weissbier" is predominantly hazy due to the combination of yeast and wheat malt, some "American Wheat Beer" can be quite clear or slightly hazy. The head should be tall with long retention.

In terms of flavor, the description is similar to the aroma, with malt sweetness ranging from low to moderate. However, the bitterness and flavor of hops can range from low to moderate, again offering citrus, spicy, floral, or fruity notes. The balance can lean towards maltiness or have a drier finish. In mouthfeel, the body can range from medium-light to medium. Carbonation is medium-high to high, and these beers may have a smooth or creamy sensation, though this is optional according to BJCP guidelines. Overall, drinking an "American Wheat Beer" feels lighter and more refreshing compared to a "Weissbier." This is due to the incorporation of hop character, the reduced yeast contribution to the beer’s sensory profile, and the lower percentage of wheat malt in the recipe. These beers enjoy significant popularity in the American market and have inspired interpretations across various regions, justifying their classification as a distinct style.

And with that, we conclude the study of the "Wheat Beer" category from the BJCP styles classified by history. What’s next? Stay tuned to find out! Cheers! 🍻