Belgian wheat beer: uniqueness and difference from German varieties

Wheat beer is one of the oldest and most beloved styles in Europe. But while in Germany it is known as a spicy weizen, in Belgium it has become a completely different drink — refreshing, citrusy and often with unexpected additives. Let’s find out how Belgian wheat beer came to be, what varieties it has and how it differs fundamentally from its German counterpart.

Back in the past

Belgian witbier (witbier — «white beer») has a centuries-old history. It was brewed in the Middle Ages, using not only barley, but also wheat, oats and even buckwheat. Unlike Germany, where wheat beer was a privilege of the Bavarian nobility for a long time, in Belgium it was safely drunk by peasants and townspeople alike.

A peculiarity of the Belgian approach is the addition of spices. Local brewers used whatever was at hand: coriander, orange zest, herbs like wormwood. This made beer not only tasty, but also healthy — in those days it was considered almost a medicinal drink.

By the 19th century, whitbier had all but disappeared, replaced by cheaper lagers. But in the 1960s, it was revived by Pierre Seles, owner of the Hoegaarden brewery. He restored the old recipes, and today Belgian wheat beer is known all over the world.

Some of the most famous representatives of Belgian wheat include the world-famous Hoegaarden Original, Blanche de Bruxelles with its particularly delicate texture, St. Bernardus Witbier with a more pronounced hop character, and the unusual Brugse Tarwebier from Bruges, which is bottle aged to develop a complex flavor.

Belgian or German?

There are a few key differences between the Belgian and German approach. German varieties, such as Paulaner or Weihenstephaner, focus on pure yeast flavors such as banana and clove tones, which are created by special yeast strains. The Belgians, on the other hand, achieve a complex flavor profile through the addition of spice and citrus.

In terms of texture, Belgian beers are lighter and more carbonated, while German beers have a denser, almost creamy texture. The color also differs — Belgian variants often do appear «white» due to their cloudiness, while German ones can have a warmer golden or even amber color.

To serve, Germans traditionally use tall, narrow glasses to accentuate the flavor. Belgians prefer wide glasses or tulip glasses, which allow you to fully appreciate the aroma, taste and beauty of the drink.

You can try quality wheat varieties in any Lambic beer restaurant. Come and let’s find a drink that you will definitely like!

Date : 20 May

Views : 201

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