Blanche de Namur
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Tasting Notes
The aroma leads with fresh coriander and a gentle orange peel zest, undercut by the soft, doughy wheat character that defines the style. On the palate it's light-bodied with a mild tartness from the unmalted wheat, flavors of citrus peel, white pepper, and a faint floral note that runs through the mid-palate. The carbonation is lively without being aggressive. The finish is short and dry, leaving a subtle spice impression rather than lingering sweetness.
About the Brewery
Brasserie du Bocq is a family-run Belgian brewery based in Purnode, in the Namur province of Wallonia, founded in 1858. It has operated continuously across multiple generations and is one of the more quietly enduring traditional Belgian independents. The brewery produces a wide range of Belgian styles, including abbey-style ales under contract, and Blanche de Namur has become one of its best-known exports, winning recognition as a benchmark Belgian witbier on the international market.
Food Pairings
Blanche de Namur pairs well with steamed mussels because the beer's citrus and spice notes mirror the classic white-wine-and-herb broth. A simple roast chicken seasoned with lemon and thyme works well since the wheat body complements the mild fat without overwhelming it. Fresh goat cheese or a mild feta brings out the beer's subtle tartness through contrast. Thai green curry is a natural match because the coriander in both the dish and the beer reinforce each other, while the light body keeps the pairing from feeling heavy. A citrus-dressed green salad with shrimp also holds up comfortably against the beer's dry, spiced finish.
Style Guide
Witbier, or white beer, is a Belgian wheat ale brewed with a significant proportion of unmalted wheat alongside barley malt, and traditionally spiced with coriander and dried orange peel — a combination that sets it apart from German wheat ales, which rely on yeast character alone for their flavor complexity. The style originated in medieval Belgium, fell nearly extinct by the mid-twentieth century, and was revived almost single-handedly by Pierre Celis in Hoegaarden in the 1960s. ABV typically runs between 4.5% and 5.5%, and the body is light to medium, with a hazy pale appearance from the wheat proteins and yeast in suspension. Compared to a German Hefeweizen, witbier is spicier, drier, and less banana-forward.