When white beer combines tradition and freshness

If wheat beer were a movie character, it would probably be this mischievous sage who never takes himself too seriously despite centuries of history. Heir to a brewing tradition that is over 400 years old, it continues to seduce new beer lovers with its freshness and accessibility. Proof, if proof were needed, that tradition and modernity can go well together, especially when it comes to quenching your thirst in style.

The secrets of an ancestral style reinvented

From field to glass: the alchemy of wheat and barley

Under its light exterior, white beer hides a surprisingly complex composition. Its secret? A precise blend of barley malts and unmalted wheat (wheat) which gives it this very particular character. Contrary to what its name suggests, it is not truly white - its cloudy appearance and pale color come from the unfiltered wheat starch and suspended proteins.

The traditional proportion, inherited from Belgian brewers, ranges from 30 to 60% unmalted wheat, supplemented by barley malt. This old recipe is no accident: wheat provides the proteins needed for this characteristic silky texture, while barley provides the enzymes essential for transforming starch into fermentable sugars.

Moonshine is a perfect example of this technical mastery. Its blend of Pilsner malt, wheat and Carapils creates a cereal base that perfectly balances lightness and complexity. Carapils, a special malt, adds an extra touch of body without weighing down the beer - a bit like adding a soft cushion to an already comfortable sofa.

The subtle role of spices in a successful white wine

While spices in beer may sometimes seem about as relevant as a Christmas sweater in August, they are essential in a white beer. Historically, their use dates back to a time when hops were not yet the undisputed king of brewing bitterness. Belgian brewers used a spice blend called “gruut,” the recipe of which was jealously guarded and often taxed by local authorities—probably the first historical example of a pleasure tax.

Today, two spices reign supreme in the composition of a traditional white beer: coriander and citrus peel, often bitter orange. Coriander, when freshly ground, develops surprising notes of citrus and sweet spices that naturally complement the fruity esters produced by the yeast. Citrus peel, meanwhile, brings that characteristic freshness that makes white beer such a thirst-quenching beer.

The science behind freshness

The special fermentation of white beers

Fermenting a wheat beer is a bit like playing Jenga in reverse: the art lies in creating a perfect balance between different aromatic compounds. The fermentation temperature, typically maintained between 17 and 22°C, allows the yeasts to produce a range of fruity esters that give the beer its characteristic notes of apple, pear and sometimes even banana.

The choice of yeast is crucial. The strains traditionally used for white beers are known for their ability to produce phenols, compounds that provide subtle spicy notes reminiscent of cloves. It's a bit like the yeast is a conductor, directing a symphony of aromas where each instrument must play its part at the right time.

The delicate art of balancing flavors

In a successful white beer, no flavor should take over. The light acidity, characteristic of the style, should play with the citrus notes without masking them. The bitterness, generally moderate, should not crush the delicacy of the spices. It is a balancing act that Moonshine masters particularly well, thanks in particular to a precise selection of hops. Mandarina Bavaria, with its natural citrus notes, reinforces the refreshing character of the beer without dominating its aromatic signature.

The perfect tasting experience

The secrets of optimal service

Serving a white beer is a bit like telling a story: there is a technique, but also an art. First fundamental rule: temperature. A white beer is best enjoyed between 4 and 6°C, where its citrus aromas are fully expressed without the cold numbing the taste buds.

The glass, then, is not just a simple container. The traditional white glass, with its flared shape, allows the aromas to flourish while maintaining the foam - that characteristic creamy foam that is not just aesthetic. It protects the beer from oxidation and allows a gradual release of the aromas.

As for the pour itself , don't be afraid of the natural cloudiness. The last few centilitres of the bottle contain the suspended yeasts that are an integral part of the beer. A little circular movement of the bottle before finishing the pour helps distribute these precious particles that provide additional texture and flavours.

The chords that enhance the white

White beer is probably one of the most versatile when it comes to food pairings. Its citrus and spicy notes make it a natural partner for seafood and grilled fish. Its freshness and slight acidity allow it to stand out admirably in fatty dishes or to pair with fresh cheeses.

But it is perhaps as an aperitif that it excels the most. Its lightness and aromatic complexity make it an excellent introduction, capable of awakening the taste buds without saturating them. It goes particularly well with tapas and other appetizers, its freshness allowing the palate to be reset between each mouthful.

A living tradition

White beer proves that century-old recipes still have a lot to teach us. Between tradition and modernity, it continues to evolve while maintaining its distinctive identity. Perhaps that is, ultimately, the secret of its longevity: knowing how to remain faithful to its roots while knowing how to reinvent itself.