Blue Moon, a Belgian-Style witbier brewed by the Molson Coors Brewing Company, was launched in 1995. Originally called Bellyslide Belgian White, it was created by Keith Villa, a brewmaster at Coors Field's Sandlot Brewery (the onsite brewery owned by the Molson Coors Brewing Company). The beer is orange-amber in color with a cloudy appearance because it is unfiltered.

It is also spiced with coriander and orange peel in addition to the hops found in most beers. Blue Moon does have a more pronounced orange flavor than many other beers of the style. The grain bill for Blue Moon includes malted barley, white wheat, and oats.

Some weiss and hefeweizen beers are commonly served with a slice of lemon in North America. Blue Moon, however, is traditionally served with a slice of orange, as it is said to accentuate the flavor of the brew. Keith Villa of Molson Coors admitted the orange slice garnish was mostly for attention-getting when Blue Moon is served in a bar.

Many beer drinkers do not prefer fruit slices in their beer, since citric acid can eliminate the beer's frothy, flavorful head, and may prefer to have the brew served in a Wheat beer glass instead. Finally, since Blue Moon is a hefeweizen beer it is suggested to leave trace amounts at the bottom of the bottle, then swirl them around in order to pour it into the glass, creating a thick head on the beer. Blue Moon is available in bottles and kegs.

The brew has 171 calories per 12-ounce serving and 5.4 percent alcohol by volume. However, in Oklahoma, Colorado and Utah, the alcohol content of all Blue Moon beers bought in grocery or convenience stores is 3.2% alcohol by weight. Blue Moon Brews and Seasonal Brews sold in Liquor Stores are 5.4% by weight.

The back of the label reads, "Brewed with white wheat and oats, Blue Moon features a crisp wheat finish and the perfect combination of orange peel and coriander. Bring out Blue Moon's natural spices by serving it in a Pilsner glass with an orange-slice garnish." Some studies suggest the coriander increases the level of intoxication[citation needed] thought to be caused by accelerated entry into the bloodstream[citation needed]. Coriander may also potentiate the anxiolytic effects of the alcohol, with studies showing anxiety-reduction in mice administered with coriander.[citation needed]

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