Brasserie de Bastogne Head Brewer and Director Philippe Minne Talks Bastogne Ardenne Saison

We spoke with Brasserie de Bastogne Head Brewer and Director Philippe Minne about Bastogne Ardenne Saison.

BC: Who came up with this beer’s recipe?
I decided to create my own Saison with a mixed-fermentation process. Creation and experimentation within new brewing processes are important to me. To cultivate and develop our own wild yeast was an exciting challenge .

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The dryness and wild aromas of this Ardenne Saison are what I enjoy the most about this beer.

BC: Where does this beer’s name come from?
This is our version of a seasonal beer, we tried to imagine how a historical Saison would taste. In the past, any seasonal beers were wild and based on naturally occurring cultures in farmhouses.

BC: Is this your “desert island beer?” 
This would make and excellent desert island beer indeed. The use of Brettanomyces means that Ardenne Saison is a real “bière vivante,” living beer, with an enjoyable and evolving flavor.

BC: Can you describe this beer in 10 words or less?
Perfectly refreshing beer -- light acidity balanced by wild yeast aromas.

BC: Do you know a story – or have a personal story – that revolves around this beer?
I have a really personal attachment with this beer because of his complexity and the process engaged. I specialize in yeasts, and it was a great occasion for me to participate in the creation of this kind of beer. Brettanomyces is a lazy yeast that's hard to wake up and, on the other hand, mostly impossible to kill! It is also very dangerous in terms of contamination of other batches. Working with Brett is not easy but truly fascinating. I am not only a beer lover but also (and forever) a yeast lover!

BC: What's a good food pairing for this beer?
This is a beer you could pair with every meal and every occasion!

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