Farmhouse Ale

The Farmhouse Ale is a family of beers of Belgian and French rural origin that were historically brewed by farmers on their own premises to refresh field workers during the hot months. Under this umbrella coexist Belgian Saisons, French Bières de Garde, and all their modern reinterpretations. What unites them is their rustic, dry, spiced character and a very expressive yeast that defines the style.

In the glass, they show colors ranging from straw gold to dark amber, almost always with some cloudiness, and a fluffy, very persistent white head. On the nose, they develop fruity notes (pear, apple, citrus), spices (pepper, clove), herbs, straw, honey, and, in some versions, a rustic, funky touch. On the palate, these beers have a medium-low body, are very dry, with high carbonation that makes them very refreshing, moderate bitterness (20-35 IBU), and a long, spiced, and vibrant finish. The alcohol content is highly variable, between 4.5% and 8%.

They are brewed with pilsner malts, sometimes complemented by wheat, spelt, rye, or oats, European hops in moderate doses, and, above all, very specific saison or farmhouse yeasts that provide their entire aromatic signature.

They are highly gastronomic beers, ideal for pairing with goat cheeses, roast chicken, seafood, salads, Thai food, or spiced dishes. They should be served between 7°C and 10°C in a tulip glass to help concentrate the aromas. An essential collection for discovering beers with a rural soul, great personality, and a sensory profile rarely found in the industrial world.