The fresh and light wheat beer.
Known as bière blance in French, witbier in Flemish and birra bianca in Italian. White beers are defined as unfiltered, top-fermented wheat beer that are cloudy but light in colour. The recognisable “haze” comes from the yeasts and protein that remain suspended in the beer post fermentation. White beer is characterised by its refreshing balance of spices, such as coriander, cloves, or even with Curaçao orange peel and vanilla
White beer has origins in Belgium. Its recipe does not differ much from the original Medieval one. Instead of hops a mixture of herbs, at the time known as gruit, were used to creative the aromas. The small quantity of hops keeps the bitterness low.
You may have heard the term witbier before, it is called this, or sometimes just wit in its birth place. In the production of witbier both barley malt and unmalted wheat are used. The combination of wheat proteins and yeast gives a more opalescent look than other beers. As for the foam, it is very white, creamy and persistent.
Although largely similar, white beers are often confused with German wheat beers and there are some clear differences. German wheat beers are produced following the Bavarian Edict (Reinheitsgebot), which does not permit the addition of any spice. Instead the flavour comes from the yeast. It is the yeast that creates the greatest differentiation between white beers and weizen. The German variation has strong banana and clove notes, whereas the Belgian white beers tends to be more spiced, with citrus notes. Furthermore, weiss must be made with at least 50% malted wheat.