History
Witbier, often called Belgian White, originates from the small Belgian village of Hoegaarden, where it’s been brewed since the Middle Ages. During the 18th and 19th centuries, it became one of Belgium’s signature beer styles. However, by the 1950s, it had nearly vanished, overtaken by the popularity of lagers.
In 1966, local milkman-turned-brewer Pierre Celis revived the style using its traditional ingredients — water, yeast, hops, wheat, coriander, and orange peel. Thanks to him, Hoegaarden remains the world’s most famous Witbier to this day.
Meanwhile, in Bavaria, evidence of wheat fermentation dates back as far as 800 BC, but it wasn’t until the 15th century that Weissbier (“white beer”) began to gain prominence. Like Witbier, it later fell out of fashion — by 1812, only two breweries were still making it.
That changed in 1872 when Georg Schneider and his family revived the style through their brewery, Schneider & Sohn. The real renaissance came in the 1960s, when German breweries began heavily promoting Weissbier across the country, making it one of the nation’s most iconic beer styles.
Ingredients
Grains
Traditional Witbier is brewed with malted barley and 30–50% unmalted wheat, while Weissbier must contain at least 50% malted wheat. Wheat gives both beers their signature cloudy appearance and subtle tang. It also has less starch and more protein than barley, resulting in a dense, long-lasting foam. Because wheat is harder to filter, both styles are typically unfiltered beers.
Yeast
Yeast plays a defining role in the character of both beers. They’re both top-fermented, but the yeast used in Weissbier produces distinctive fruity and spicy notes — think banana and clove. In contrast, Witbier yeast contributes more herbal aromas that blend with the spices traditionally added to the brew.
Other Ingredients
Here’s where the biggest difference lies: Witbier often includes coriander seeds and orange peel, giving it a citrusy, refreshing aroma. Weissbier, in keeping with the German Beer Purity Law (Reinheitsgebot), forbids the use of herbs, fruit, or spices in fermentation — only water, malt, hops, and yeast are allowed.
Interestingly, for a long time, Weissbier didn’t technically comply with the Purity Law, since the original 1516 version only mentioned barley. It wasn’t until the 1993 revision that wheat malt was officially recognized as an approved ingredient.
In the Glass
Both beers pour with a dense, lasting head — though Weissbier tends to have a thicker, creamier foam.
Witbier: Pale straw to light gold in color, often with a milky-white haze.
Weissbier: Deeper golden to amber hues.
Both are characteristically cloudy, thanks to suspended yeast and wheat proteins — the hallmark of a true wheat beer.
Would you like me to translate this into a Super Bock–style web article format next (like the previous “IPA vs APA” and “Cerveja preta” ones), keeping headings, rhythm, and tone consistent?
IMAGEM
Aroma and Flavor
Both Witbier and Weissbier have a light to medium body, but their aroma and taste profiles differ significantly.
Witbier:
Aroma: Refreshing and fruity, with citrus notes from orange peel.
Flavor: Pleasant malt character with a subtle lactic acidity. Herbal and spice notes, particularly coriander, are common but should remain balanced and understated. Hop bitterness is low to medium-low, and the finish is slightly herbal, tangy, and dry.
Weissbier:
Aroma: Sweet and spicy, derived from the yeast, with notes of clove, nutmeg, banana, and vanilla. Wheat adds a light, grainy scent.
Flavor: Sweeter and malt-forward, with a gentle acidity. Banana and clove notes from the yeast remain prominent. The finish is lightly spicy and sweet, with very low hop bitterness.
Alcohol
There isn’t much difference in alcohol by volume (ABV) between traditional Weissbier and Witbier — both tend to be low, making them light and refreshing beers.
However, there is a contrast within Weissbier substyles:
Weizenstarkbier can reach up to 12% ABV, a strong wheat beer.
Berliner Weisse, on the other hand, remains very low at around 3% ABV.
Both styles showcase how versatile wheat beers can be, from sessionable and crisp to rich and warming.
IMAGEM
