The Brewer

White IPA: The Marriage of Wit and Hops

White IPA: The Marriage of Wit and Hops

In the history of craft beer “Hybrids,” few styles were as wildly successful (and then unfairly forgotten) as the White IPA. Born in 2010 from a collaboration between Larry Sidor of Deschutes Brewery and Steven Pauwels of Boulevard Brewing, the White IPA was a deliberate attempt to marry two of the world’s most popular styles: the Belgian Witbier and the American IPA.

The goal was simple but technically demanding: take the refreshing, “wheaty” body and spicy botanicals of a Witbier and inject them with the citrusy, resinous intensity of an IPA.

A world-class White IPA is far more than just a “Hoopy Wit.” It is a delicate exercise in Botanical Synergy. You must find the “sweet spot” where the Belgian yeast phenols, the orange peel/coriander spice, and the hop oils don’t just coexist, but amplify each other. To brew this with authority, you must be a master of the “Gum” mash and a scientist of yeast esters.

1. The Anatomy of a Hybrid: Wit Soul, IPA heart

To understand the White IPA, you must look at its two parents:

  • The Belgian Mother (Witbier): Provides 50% wheat for a creamy, “white” appearance, a unique yeast strain (clove/bubblegum/pepper), and spices (orange peel/coriander).
  • The American Father (IPA): Provides a massive dosage of “New World” hops (grapefruit, pine, tropical) and a firm, cleansing bitterness (40-70 IBU).

The White IPA says: “I want the complexity of the monastery and the impact of the Pacific Northwest.”

2. Technical Profile: BJCP 2021 Standards (Category 21B - Specialty IPA)

The White IPA is a “combination of a Belgian Witbier and an American IPA.”

ParameterTargeted Range
Original Gravity (OG)1.056 – 1.065
Final Gravity (FG)1.008 – 1.016
ABV5.5% – 7.0%
Bitterness (IBU)40 – 70
Color (SRM)5 – 8 (Pale Gold / Hazy)

Sensory Breakdown

  • Visual: Pale, “Glowing” white-gold. Always hazy due to the high protein content of the wheat. Large, rocky white head.
  • Aroma: A complex “three-way” interaction:
    1. Hops: Citric (Grapefruit/Lemon).
    2. Yeast: Spicy/Peppery (not banana).
    3. Spice: Herbal coriander and zesty orange.
  • Flavor: Creamy wheat malt leads to a sharp, bitter hop finish. The orange peel should be a “Ghost Note” that lingers on the tongue.

3. The Technical Challenge: The High-Wheat Mash

Like the Wheatwine (see our Wheatwine Guide), the White IPA uses 40-60% wheat.

  • Unmalted Wheat: Traditional Witbiers use raw, unmalted wheat for a specific “grainy” flavor.
  • The Problem: Raw wheat lacks the enzymes to break itself down and has even more beta-glucans than malted wheat. This creates the “Gum” mash that stops sparging entirely.
  • The Authority Fix:
    1. Rice Hulls: Add 10% by volume.
    2. Cereal Mash: If using raw wheat, perform a cereal mash to gelatinize the starches before adding the barley.
    3. Low Mesh Sparge: Sparge slowly and keep the water temperature at 77°C to keep the viscosity low.

4. Botanical Synergy: Hops vs. Spices

This is where most White IPAs fail. If you use “Piney” hops (like Chinook) with “Coriander,” the result often smells like a Christmas tree in a spice cabinet.

The “Citrus” Harmony

To achieve authority, you must use hops that Mirror the botanicals.

  • Instead of Orange Peel: Use Amarillo or Mandarina Bavaria. These hops have the same “Linalool” oil found in orange peel, creating a “Stereo” orange effect.
  • Instead of Coriander: Use Citra or Centennial. These provide the “Lemon-Sodality” that complements the herbal coriander seed.

Technical Tip: Use Bitter Orange Peel (Curacao) rather than Sweet Orange Peel. The bitter version provides a specific “Depth” that balances the hop bitterness better.

5. Fermentation: Managing the “Belgian” Funk

Yeast Selection

You need a “True” Belgian Wit strain.

  • Wyeast 3944 (Belgian Witbier): The classic “Hoegaarden” strain. It is known for its peppery phenols and its ability to stay in suspension for a “White” look.
  • Temperature Control: Start cool (18°C) and let it rise to 21°C.
    • The Danger: If it gets too hot (24°C+), the yeast will produce “Isoamyl Acetate” (Banana). Banana and Hops taste terrible together. Keep it cool to emphasize the Pepper and clove.

6. Technical Case Study: The “Bitter Wit” Paradox

Historically, Witbier is a “No Bitterness” style (10-15 IBU). Making it a 60 IBU IPA is a radical shift.

  • The Science: Wheat proteins have a “buffering” effect on the tongue. Because the mouthfeel is so creamy and thick, the bitterness of a White IPA actually feels “softer” than the same bitterness in a West Coast IPA.
  • The Authority Correction: You can afford to push the IBU higher (up to 70) because the wheat will prevent it from being “harsh.” This is the key to creating a beer that is both “Impactful” and “Drinkable.”

7. Food Pairing: The Spicy Summer Feast

  • Appetizer: Thai Green Curry
    • The ginger and galangal in the curry find a partner in the beer’s yeast phenols, while the hops cut through the coconut milk fat.
  • Main: Grilled Swordfish with Lemon Butter
    • The “Meaty” fish stands up to the IPA strength, while the orange peel in the beer echoes the lemon butter.
  • Contrast Pairing: Spicy Mexican Street Corn (Elote)
    • The chili on the corn is “cooled” by the wheat malt, while the hops prep the palate for the next creamy bite.

8. Draft Science: The “Haze Stability” Standard

  • No Filtration: A White IPA should never be filtered. The “Milk-Glass” appearance is part of the style’s identity.
  • Carbonation: Serve at 2.4 - 2.6 volumes of CO2. As the bubbles rise, they carry the coriander and orange oils to the surface, creating a “Perfumed” head.

9. Advanced FAQ: Professional Insight

Q: Can I “Late Hop” this like a Hazy IPA? A: Yes! Many modern White IPAs use “Bioconversion” (Juicy) techniques. However, to maintain the Authority of the style, you must ensure the Belgian yeast character isn’t entirely buried under the hops. It should be a 50/50 conversation.

Q: Why does my coriander taste like “Soap”? A: This is due to Decanoic Acid. If you use cheap, pre-ground coriander, or if you add too much, it tastes like dish soap. Buy whole, Indian-grown coriander (which is more “Citrusy” and less “Herbal”) and crush it right before adding.

Q: Is “Grist” choice important for color? A: Yes. To get the “White” glow, you must use the Palest possible malt. 100% Extra Pale Pilsner and Unmalted Wheat. If you use standard 2-row English malt, the beer will be “Orange,” not “White.”

10. The “Cold Infusion” Spice: Expert Tip

If you find that the orange peel character feels “Cooked” or “Dull,” try a Cold Infusion. Soak your orange peel and crushed coriander in a small amount of Vodka for 24 hours, then add the “tincture” directly to the fermenter. This preserves the “Bright,” “Zesty” oils that are often lost during the boil.

11. The Future of the Style

The White IPA is currently experiencing a “Micro-Revival” as brewers look for ways to make IPAs more “Refreshing” and “Summer-friendly.” It is a beer of complexity and impact, proving that the world of yeast and the world of hops are not enemies, but partners.

By mastering the White IPA, you are demonstrating your technical control over the most difficult grain (unmalted wheat) and the most delicate balance (Spice vs. Hops). Next time you want an IPA that “thinks,” reach for the White. It is the smartest beer in the fridge.

12. The White IPA Evolution: “Hazy White”

The latest trend in the style is the Hazy White IPA. This sub-variant uses London Ale III yeast (instead of Wit yeast) while keeping the orange peel and coriander.

  • The Technical Result: You get the “Juicy” mouthfeel of a New England IPA but with the “Botanical Complexity” of a Witbier. While some traditionalists find this “Muddled,” it is currently a high-authority way to bridge the gap for drinkers who want the softest possible texture with the most explosive botanical aroma. This crossover represents the “Third Wave” of White IPA innovation.

Conclusion

The White IPA is a “Brewer’s Hybrid.” It is a technical challenge that rewards the precise brewer with a liquid that is as elegant as it is powerful.

Drink it fresh, keep it hazy, and always respect the Wit. The marriage of Belgium and America is still going strong, and the White IPA is the happy result.