The production of Belgian White Beer.
First and foremost, Belgian white beers are composed mainly of cereals. The primary ingredient is wheat, with a content ranging from 30% to 60%. Additionally, brewers use typical ingredients such as malted barley and various spices like coriander and curaçao.
The designation “white” comes from their cloudy, whitish appearance. They are generally unfiltered and are considered a refreshing beverage.
The history of White Beer.
White beers are mainly found in Germany, where “Weisse” beers are a very popular style. Particularly in Berlin, where you can find “Berliner Weisse,” known for its very tart taste.
In Belgium, Belgian white beers date back to the 14th century, with the epicenter of production located in East Brabant, around Louvain (Leuven). This beer has remained closely linked to the village of Hoegaarden due to its location in a region conducive to the cultivation of wheat and sugar beets. In the 16th century, there was a Brewers’ Guild (an association), whose members were farmers who used their own production of oats and wheat to brew Belgian white beers.
By the end of the 19th century, there were about 35 breweries in the village of Hoegaarden for barely 2,000 inhabitants. However, their meteoric rise was halted by the arrival of pilsner-style beers in Belgium around 1930. Indeed, this new style of beer strongly contradicted the consumption of white beers. So much so that all the breweries in the village of Hoegaarden closed their doors, with the last one in 1957. However, in 1966, a certain Pierre Célis reopened his brewery in Hoegaarden because he was nostalgic for the success of white beer in the region. Thanks to him and the support of the village’s youth, white beer experienced a resurgence in popularity, becoming a huge success among consumers. To this day, Belgian white beers can be found in various parts of Belgium.
Some iconic brands:
- Blanche de Namur (4.5%),
- Grosse Bertha (7.0%),
- Hoegaarden (5.0%),
- Vedett White (4.7%),
- …
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