Blue Moon Belgian White
2 logs on Brewskipotatoes
Tasting Notes
The aroma leads with orange peel and a faint hint of coriander, with a soft wheat backbone underneath. On the palate, it's mildly sweet with gentle citrus and a touch of spice, finishing with a light tartness that keeps things from feeling heavy. The body is medium-light with a hazy, slightly creamy texture from the unfiltered wheat. It's a restrained, approachable witbier that doesn't push hard on any single flavor.
About the Brewery
Blue Moon was created in 1995 by Coors Brewing Company brewer Keith Villa and is technically produced under the MillerCoors umbrella, now part of Molson Coors. It's positioned as a craft-adjacent brand and is one of the best-selling wheat beers in the United States. The brand's identity is almost entirely built around this single flagship beer, though the lineup has expanded to include seasonal and flavored variants over the years.
Food Pairings
Mussels steamed in white wine pair well because the citrus and mild spice in the beer echo the brininess of the shellfish without overpowering it. A light chicken salad with citrus vinaigrette works because the beer's orange notes mirror the dressing's acidity. Soft cheeses like Brie or Camembert complement the wheat's creaminess without clashing with the subtle spice. Fish tacos are a natural match since the beer's gentle carbonation and citrus cut through fried batter and fatty avocado. A simple vegetable stir-fry also works because the beer's mild sweetness balances savory soy-based sauces.
Style Guide
Witbier is a Belgian wheat ale brewed with a significant proportion of unmalted wheat, giving it a hazy appearance and a soft, slightly doughy body. It's traditionally spiced with coriander and dried orange peel — a practice revived by Pierre Celis in Belgium in the 1960s after the style had nearly disappeared. ABVs typically fall in the 4.5–5.5% range, making it lighter than a hefeweizen and far less banana-forward, with spice additions doing work that yeast esters handle in the German counterpart. The finish tends toward mild tartness rather than bitterness, and hopping is deliberately minimal.