On first glance this branch of BrewDog in Nottingham might seem like your typical hipster hangout, but one thing gives it a slightly different air: numerous hand-drawn maps, some character sheets, and voluminous bags of 20-sided dice…. It’s the bar’s monthly tabletop gaming night – and regulars love it…. “I think the escapism is the best bit,” says 27-year-old gamer Hannah Yeates. “For a few hours you can become a completely different person living a completely different life, making decisions you’d never make and forgetting what’s happening in the real world…. It’s liberating.”
The monks of Westmalle and Achel were forced to flee to The Netherlands. The Belgians, in their defense of Antwerp, destroyed a tower at Westmalle to prevent it being used as an observation post by the approaching Germans. Achel was occupied by the Belgians and shelled by the Germans until they were able to solidify their hold on Belgium. To keep citizens from going back and forth over the border with The Netherlands, the Germans erected an electrified fence along the border. Since Achel straddles the border of The Netherlands and Belgium, the fence bisected the abbey’s lands. When the call went out from the German War Department, the monks of Achel were able to sadly watch as their brewery was dismantled. No beer was brewed at Achel until 2001.
The image above comes from the Sainsbury’s supermarket in-house magazine for November 1991 and is a great reminder that interesting beer didn’t arrive in Britain in 2010.
Here’s the text that accompanied the product shot under the groansome headline THE BEER WORTH GUARDING:
The new Sainsbury’s Biere de Garde derives its name from the traditional brewing metiiods used at tlie brewery in Benifontaine, in the Nord-pas de Calais region of France. This strong beer, which is made with seven malts, spends six weeks ‘kept’ in special chilled tanks in a locked Garde room while top fermentation takes place. Hence Biere de Garde – ‘kept’ beer.
The design of the bottle, and the label, is a striking blend of the modern and traditional, and the amber beer is, in the words of the buyer: ‘robust, delivering a rich bouquet and an intense full, rounded flavour.’
Biere de Garde is available in 123 stores at £1.79.
You can read the whole issue as a PDF via the JS Journal Online pages at the Sainsbury’s Archive, and there’s more on the arrival of ‘world beer’ in Britain in Brew Britannia, especially on pages 106 to 111.
Biéres de garde are often grouped with saisons under the banner of ‘farmhouse ales’… [but] whilst the saison booms, its French cousin generates far less interest. This is understandable, in a way — if the dry, peppery quality of a saison in the Dupont vein invites dry hopping, mixed fermentation and other ‘crafty’ goings on, the soft, sweet, malty character of many biéres de garde hardly screams experimentation.
[These] yeasts are extremely diverse, and that the yeasts don’t cluster by what region they came from. A Finnish yeast sits in between the Lithuanian ones, and some Lithuanian ones are closer to some Norwegian ones than to the others. Even within Norway the geographical relationships don’t hold. Stranda, furthest north, is the most similar to a yeast from Voss, furthest south.
When I was a student at the University of King’s College in Halifax, we happily cradled sloshing pitchers of Alexander Keith’s IPA without a thought of hop characteristics in our heads… In Halifax, you can’t go far without having a Keith’s thrust upon you- it’s the province’s favourite sup and was heavily marketed under the slogan ‘those who like it, like it a lot’ throughout the summit of its popularity in the 90s.
In the sixteenth and seventeenth centuries the brewers of Picardy made their beer of half barley, half rye… The beer, however, except the February and March brewings, would not keep even six months; they made small beer (petite biére) and strong or double beer, this latter being named Queute double in Picardy. To give the beer strength and flavour, they mixed it with pepper, resin, and berries…
We don’t know how reliable Vogel’s history is but that central suggestion — that Picardy beer was traditionally made with a good chunk of rye — is echoed by other authors, and fits with the agricultural history of the area.
The problem is, though there are a handful of breweries in Somme, none of them seem to brew anything with rye (seigle), at least as far as we can glean from scouring Facebook pages and Ratebeer. (French brewery websites in particular tend to the oblique, if they exist at all.) There are lots of Belgian-style beers with coriander and orange peel but no berries or pepper either, by the look of it. So rye and these other historic ingredients look like a dead end, unless any of our well-travelled Francophone readers know otherwise — if so, comment below!
The first documented link between hops and brewing comes from Picardy in Northern France, in 822, where Abbot Adalhard of the Benedictine monastery of Corbie, in the Somme valley near Amiens, wrote a series of statutes on how the abbey should be run. The many rules covered areas such as the duties of the abbey’s tenants, which included gathering of firewood and also of hops – implying wild hops, rather than cultivated ones. Adalhard also said that a tithe (or tenth) of all the malt that came in should be given to the porter of the monastery, and the same with the hops. If this did not supply enough hops, the porter should take steps to get more from elsewhere to make sufficient beer for himself: “De humlone … decima ei portio … detur. Si hoc ei non sufficit, ipse … sibi adquirat unde ad cervisas suas faciendas sufficienter habeat.”
Though Picardy is a historic hop-growing region we can’t find any evidence that the industry survives there, Alsace having taken over completely at some point, perhaps, maybe obviously, after Somme was laid waste in World War I. Nor does there seem to be any particular hop variety associated with the region in the various lists we have at hand. Hops from surrounding regions probably have similar characteristics but that’s not quite in the spirit of terroir, which makes this another dead end.
Talking specifics, Samara from Brasserie de la Somme is a beer clearly designed to be ultra-local, which was created in partnership with archaeologists and botanists at the museum-garden with which it shares a name. It uses no hops but, instead, is brewed with seven different herbs and plants from Samara’s botanical garden, along with local honey, and is intended as a recreation of something brewed by ancient Gauls. (Insert your own Asterix potion joke here.) Before anyone else says it, no, it doesn’t look very appetising, even in the brewery-approved glamour shot.
Thomas from Happy Beer Time(@HappyBeerTime) asked around among the French-language beer geeks and they did find a beer with rye that sounds a bit like the one described by Max Vogel: La Caussenarde Seiglée (RateBeer). The only problem is, it’s not from Picardy — it’s from the south of France. Still, interesting.
That’s actually the name of the brewery, not a description — a clear benefit of being one of the first ‘craft’ breweries in your region.
We were tipped off to the existence of Nice’s answer to The Kernel by Ratebeer. We tried to find the beers on sale in a bar or restaurant but didn’t have any luck and so visited the brewery to buy takeaway bottles during the brief daily window between 17:00-19:00.
It operates out of a retail unit on literally the wrong side of the tracks, beyond the main station, away from the sea and the historic tourist district, and is the kind of place that you think mustn’t actually exist until you go just one block further and, yes, there it is across the road from a seedy cafe near a boarded-up supermarket.
The owner seemed delighted to see us and wanted to know how we’d found out about the brewery; he’d never heard of Ratebeer but wrote down the URL. When we said, ‘This isn’t really beer territory, is it?’ he gave a long, bitter laugh and rolled his eyes. ‘You can say that again!’