Witbier

As a root of civilization and the soft heart of some of the world’s most drinkable beers, wheat deserves more love.

Rockwell’s best-selling beer is not one of its lagers or mixed-fermentation creations. It’s a Belgian-style witbier that gets a welcome twist from Michigan-grown Crystal hops in the whirlpool—adding earthy citrus notes that mingle with the spices.

Supremely laid-back and confidently different, the brewers at Rockwell Beer Co. in St. Louis have quickly built a strong following.

Perkins shares lessons learned over two decades of work at Allagash, from building haze stability in witbier to fermenting with Brettanomyces and spontaneous fermentation

Here's a light bodied, moderately spiced Belgian wit.

This American take on a Belgian witbier eschews the traditional coriander and citrus and instead derives its unique flavor from late-kettle American hops.

The first sip of this Belgian wit introduces savory spices of mustard seed and green coriander that are cut with citrusy orange peel and yuzu. And the second sip reveals how this beer got its name, with Thai chilies that tingle the tip of the tongue.