Yeast & Fermentation

Is witbier top-fermented or bottom-fermented? Top-fermented. The yeast rises during fermentation and works at temperatures well above those used for a lager, typically between 18 and 22 degrees Celsius. This produces fruity esters and lightly spicy notes that blend with the coriander and orange.

Some of the wort residue and yeast isn't removed after fermentation, which is why witbier is unfiltered. The haze comes from several sources: protein from the raw wheat, fine yeast cells, and components from hops and grain. The beer looks pale, almost milky, and smells of citrus, bread, and a light tartness.

That tartness is a feature of the style, not a flaw. It should remain subtle, though, similar to a German wheat beer. More important than acidity is that the yeast works cleanly without producing unwanted byproducts, since this style leaves little room for error there. That's also why the yeast is managed so carefully at the brewery.

Unlike lager, witbier doesn't need long maturation. After primary fermentation comes a brief cooling period, and for many beers, a second fermentation in the bottle that creates carbonation. Then it's off to market. Drinking a witbier as fresh as possible gives you the aroma the brewers intended, not one that's faded over time. In Hoegaarden and Leuven, the beer usually spends only a few weeks in storage before reaching the table, since freshness is part of its very character.