The brewery also produces the world's only Trappist witbier.

Belgian witbier and Lambic make heavy use of raw wheat in their grist.

Conversely, some styles such as Belgian witbier benefit from being poured into a wet glass to control the often abundant head.

Serve immediately, with a witbier.

From Belgium, try Hoegaarden's Witbier, perhaps with an orange.

This craft style brewery began brewing Blue Moon, a Belgian-style witbier.

The brewer suggests sticking in a wedge of orange, which certainly is tasty (witbier's coriander-orange affinity reasserting itself).

Great White is an unfiltered, Belgian Witbier.

Blanche de Chambly is a Belgian-style witbier.

Mac's Great White: a witbier (wheat based pale lager)

The brewery's beers are so popular it is struggling to keep up with demand (Dan Murphy's stocks the witbier and pale ale).

Weeping Willow Wit is a Belgian Witbier style ale.

The Belgian Witbier (white beer) is made from wheat beer spiced with the peel of the bitter orange.

Next, I had a Passion Fruit Witbier draft, a slight twist on a Belgian classic.

Whirlwind Witbier: A classic Belgian 'white ale'.

Walt Wit (Witbier)

First brewed in 1445 Hoegaarden is a witbier and is spiced with coriander and orange peel.

In the nineteenth century, the village had thirteen breweries and 9 distilleries; however, in 1957, the last local witbier brewery, Tomsin, closed its doors.

I'd never liked wheat beer (which you're more likely to see labeled witbier), but Mr. Oliver calls it "the ultimate brunch beer."

The palate is more sweet than bitter (only 19 International Bittering Units, which is down in bock or Belgian witbier territory).

Wahoo White Beer is a Belgian Witbier inspired ale of 4% ABV.

In Belgium, witbier is usually served in a 250ml glass; each brewery (Hoegaarden, Dentergems, etc.) has its own shape of glass.

One can get away with this in such styles as stout or witbier (where they may even provide some advantages), but in a pilsener they are way off target.

It provides the distinctive taste and clouded appearance in a witbier and the more complex carbohydrates needed for the wild yeast and bacteria that make a lambic.

Haecht Witbier This beer I have tried only under the pseudonym "Moedermeulen blond" at the excellent cafe of the same name near Aarschot.