This lemony, cloudy, spicy style comes from a similar heritage as Saison. Many types of Witbier (meaning 'white beer' in Flemish) were traditionally brewed by farmers for their workers. Some variants of Witbier are known to have contained Lactobacillus and were delivered to local pubs shortly after they were brewed, and served to customers while still fermenting. The resulting drink was full of wheat proteins, carbohydrates and the 'friendly bacteria' that have become so popular today, making it a perfect drink for physical labourers.
After gradually losing popularity this style died out in the 1950s but was given a new lease of life by Pierre Celis, an ex-postman from the town of Hoegaarden, who created the modern beer we now know as Witbier. We appreciate the merits of both the modern re-imagining and the traditional versions.