Says Priscilla Estes, journalist at the Massachusetts Beverage Journal.
She mentions the steady growth in popularity of wheat beers all year round in the USA, and the wide available selection of German, Belgian and American born wheat beers, as the reason for bar-restaurant owners and retailers alike to improve their fiscal health. The wheat beers appeal to the entry level beer enthusiast, the lighter beer drinker, and to the lager drinker, ready to make his or her first step up the quality beer ladder.

The people that actually drink the wheat beer, get the physical benefits. Priscilla talks about the cancer-fighting flavonoids, and the cardiovascular disease fighting polyphenols, that are both in such abundant present in wheat beers. She reflects on the amazing surge in sales of wheat beer, how to serve and identify the three styles of wheat beer, and a lot more.
The tradition of brewing wheat beer is millenniums old in Belgium. In fact, it might be the only country in the world where wheat beers have been brewed uninterrupted since the pre-history. Think of the famous Belgian Lambics, which are partly brewed with wheat. Until 1900 about 75% of the beer brewed in Belgium was wheat-beer. The truth is that no wheat beer is brewed from 100 % wheat malt. A larger part of barley malt is always used, because the barley gives starches that are better suited for brewing beer. Belgian wheat beers must be brewed of at least 25 % wheat malt. Classic Belgian wheat beers, like the WITTEKERKE, are always cloudy, since they are unfiltered.
Belgian wheat beer is clearly distinct from German and US wheat beers. Different in appearance, in taste, and in mouth feel. Due to the strings of centuries old Belgian yeasts, you will taste a slight citrus undertone. That makes this beer a fabulous thirst quencher, and it is also the reason why the addition of a slice of lemon to the glass is not commonly done in Belgian WIT. It is OK though, when you like it. But, lemon kills foam. Adding the slice of lemon or orange is a German practice, that started only 25 years ago in some trendy bars. Remember, before that, lemon and orange were not always easy and cheaply available in Northern Europe.
Only Belgian Wheat beers are very often identified as a WIT. "Wit" is Dutch for white (the pale appearance of the beer), and is close in pronunciation to "wheat." A Belgian patron asks for a "Wit-je".