What is the primary malt component in Belgian Witbier?

In Belgian Witbier, the primary malt component is indeed unmalted wheat. This style of beer is characterized by its use of a significant portion of wheat, which contributes to the beer’s light body, hazy appearance, and smooth mouthfeel. Unmalted wheat is crucial because it helps create the characteristic creamy texture and enhances the beer's refreshing qualities.

Witbiers typically contain around 50% wheat in the grain bill, which differentiates them from many other beer styles that primarily rely on malted grains. The use of unmalted wheat also aligns with the traditional brewing methods used in Belgian brewing, where brewers often sought ingredients that would yield a refreshing beer suitable for warm climates.

Pilsner malt, while present in some beer styles for the base, does not play the primary role in Witbier. Crystal malt adds sweetness and color but is not a main component here. Roasted malt is primarily used in darker beers and would not be appropriate for the light, refreshing profile of a Witbier. Thus, unmalted wheat stands out as the essential ingredient shaping the unique attributes of Belgian Witbier.