Malt aroma & flavor
Low with a noticeable wheat character.
Belgian and French Origin Ale Styles
Belgian-Style Witbier
Ale · Straw to pale
What to expect
Malt character: Low with a noticeable wheat character. Hop character: Hop aroma is not present to low. Hop flavor is not present.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
2–4
Pale / strawBlack
Straw to pale · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.0–5.5%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
10–17
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 25 · PDF page 34. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Hop aroma is not present to low. Hop flavor is not present.
Perceived bitterness
Low, from noble-type hops.
Body & mouthfeel
Medium, with a degree of creaminess from wheat starch and/or oats.
Clarity
Unfiltered starch and yeast haze should be visible. Wits are traditionally bottle conditioned and served cloudy.
Color
Straw to pale
Fermentation characteristics
Low to medium fruity esters are present. Mild phenolic spiciness and yeast flavors may be present. Mild acidity is appropriate. Diacetyl should not be present.
Additional guideline notes & competition context
Witbiers are brewed with malted barley, unmalted wheat and sometimes oats. Since the 1960’s, they are brewed with coriander and orange peel; modern versions sometimes feature other spices or citrus peel types. If present, characteristics of added spice should be balanced and not overpower other flavor attributes.
Technical specifications, including gravity
Original Gravity (°Plato) 1.038-1.050 (9.5-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.0-3.5 °Plato) • Alcohol by Weight (Volume) 3.15%-4.35% (4.0%-5.5%) • Hop Bitterness (IBU) 10-17 • Color SRM (EBC) 2-4 (4-8 EBC)