Belgian witbier: the story of a style that disappeared and returned
This white wheat beer almost vanished before being revived in Hoegaarden in the 1960s and going on to conquer the world.
An old wheat-beer tradition
In the Hoegaarden area, white beers long used wheat and spices. Their pale colour, natural cloudiness and freshness set them apart from the darker beers that once dominated many markets.
Disappearance seemed inevitable
Industrialisation, the rise of pilsner and consolidation among breweries weakened the style. In 1957, Hoegaarden's last traditional brewery, Tomsin, closed. The local witbier then seemed destined to become a memory.
Pierre Celis's revival
Pierre Celis, who knew the region's brewing practices, began brewing again in the mid-1960s in a former dairy. He brought wheat, coriander and orange peel back to the fore. Success came quickly, proving that an old flavour could become modern again.
A style that became universal
Belgian witbier is now brewed far beyond Belgium. Its balance rests on lightness, gentle acidity, measured spice and a supple texture. Its revival is one of the finest examples of brewing heritage saved just before it disappeared.
