Both the Belgian witbier and the German weissbier were termed "white beers" because historically they are pale unfiltered and have a hazy appearance due to the type of yeast. Belgian white beers are often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties.
German wheat beers are called weizen ("wheat") in the western (Baden-Württemberg) and northern regions, and weissbier or weiss ("white beer" or "white") in Bavaria. Hefeweizen (the prefix "hefe" is German for yeast) is the name for unfiltered wheat beers, while kristallweizen ("kristall" being German for crystal) is the same beer filtered.
ABV = 4.5 - 5.0 %
Belgian Witbier should have a
Malts used: Pale 2-row and Wheat.
Hops used: Hallertau,Tettnang, Saaz.
Two common varieties of wheat beer are witbier (Dutch - "white beer") based on the Belgian tradition of using flavorings such as coriander and orange peel which was revived by Pierre Celis at Hoegaarden,and weissbier (German - "white beer") based on the German tradition of mixing at least 50% wheat to barley malt to make a light coloured top-fermenting beer.