Witbier

This is a go-to recipe for the winter holidays. It’s easy to brew and makes use of cranberries for some seasonal flavor. It also makes a tasty base for experimenting with Renée and various infusions, whether at holiday festivities or just messing around in the kitchen at home.

Both a light lager and a Belgian-style white ale join the party for this flavorful michelada-inspired riff on marinated chicken with a spicy-sweet sauce.

Perhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.

Originally inspired by the white beers of Pierre Celis, Allagash White has risen to become a widely recognized pillar of American craft as well as one of the most awarded beers in the genre—with a combined 14 Great American Beer Festival and World Beer Cup medals over the years.

One of Belgium’s most broadly appealing styles is a reincarnation and a reinvention, inspired by a tradition that disappeared more than 60 years ago. Today it’s enjoyed around the world and ubiquitous in its home country—and in Maine.

From Josh Weikert’s Make Your Best series, this is a great recipe for establishing your baseline witbier.

Human civilization has evolved alongside wheat, whose properties create a wide swath of beer’s diversity of flavor and texture—from quenching weissbier to soft, hazy IPA. Randy Mosher digs into its history and chemistry.

Wheat beers, in the hands of skilled brewers, bring out the best of expressive yeasts. Here, five pros share their favorites, across styles.

The founder and brewer of Chicago’s Keeping Together selects an experience-driven six-pack that transports her back to cherished moments in time.

Brewers don’t develop their tastes and skills in a vacuum; they’re affected by others, both before and during their careers. Here, Yvan De Baets of Brasserie de la Senne in Brussels chooses his pack and defends it (and wishes he could pick more than six).

Matt Tarpey, cofounder and head brewer of The Veil, selects a foundational six-pack that combines early experiences with the classics and those he still reaches for today.

Not flashy but sublime, refreshing, and comforting—especially on a hot day—here are a few of the world's finest wheat beers.

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.