Tasting

What does witbier taste like? The first impression is orange and lemon, followed by a subtle spiciness reminiscent of coriander. Beneath that lies a soft, lightly bready wheat aroma with a delicate tartness. The body feels light, the carbonation lively, and the beer finishes dry and fresh.

Classic examples include Hoegaarden Wit from the town of the same name and Stella Artois from Leuven as its counterpart. One is the beer that brought the style back into the spotlight in Belgium, the other a lager that shows just how different beer can be within one region. Both now belong to AB InBev, and both can be tasted fresh in the area, ideally right where they're brewed.

The glass used is often a thick-walled, angular mug. Hoegaarden is known for its hexagonal glass, which sits well in the hand and shows off the haze. A glass that lets you swirl up the yeast works just as well. What matters is a wide glass that releases the citrus notes.

Witbier tastes best well chilled, around 4 to 6 degrees Celsius. Ice-cold, it loses its aroma; too warm, it feels heavy. When pouring, you can leave the sediment in the bottle or deliberately swirl it in—if you prefer it clear, pour carefully. The haze isn't a flaw, it's part of the character. Order one at the Oude Markt in Leuven or in Hoegaarden, and it usually arrives served exactly this way, with wheat bread on the nose and fresh lemon in the finish.