Ommegang Witte
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Tasting Notes
The aroma leads with fresh orange peel and coriander, backed by a faint wheaty dough character and subtle floral notes. On the palate, light citrus and spice play against a soft, hazy wheat base with just enough tartness to keep things lively. The body is light to medium with a gentle cloudiness, and the finish is clean and mildly spiced, with the coriander lingering longer than the citrus.
About the Brewery
Ommegang is based in Cooperstown, New York, and was founded in 1997 with a clear mission to brew Belgian-style ales in the United States at a time when that was still unusual domestic territory. They're well known for their Abbey Ale, Hennepin farmhouse saison, and a long-running series of Game of Thrones collaboration beers. The brewery is now owned by Duvel Moortgat, the Belgian brewing group, which has reinforced their commitment to traditional Belgian techniques and ingredients.
Food Pairings
Mussels steamed in white wine are a natural match because the beer's citrus and spice mirror the broth's aromatics. A light chicken salad with lemon dressing finds a complementary brightness in the wheat and coriander notes. Soft cheeses like brie or chèvre pair well because the beer's mild tartness cuts through the fat without overwhelming the cheese. Shrimp tacos work because the citrus peel character acts as a seasoning echo to lime-forward garnishes. Lightly spiced Thai dishes with coconut milk find balance in the beer's gentle body and complementary spice profile.
Style Guide
Witbier is a Belgian wheat beer brewed with a significant proportion of unmalted wheat, which contributes its characteristically hazy appearance and soft, slightly grainy body. The style is defined by the addition of coriander and dried orange or lemon peel rather than hops, giving it a spiced, citrusy character that hops-forward styles don't share. It was nearly extinct by the mid-20th century before Pierre Celis revived it with Hoegaarden in the 1960s, and the style has since become one of the most widely brewed Belgian-inspired formats worldwide. It sits lighter and spicier than a German hefeweizen, which relies on yeast-derived banana and clove rather than added spices.