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Brasserie Dupont • Hainaut Belgium
Dupont's celebrated 'season's greetings' ale, originally a New Year's gift to loyal customers. A strong, complex saison: bright orchard fruit and pepper over the famous Dupont yeast, with a long, dry, faintly funky finish.
Crisp, dry and peppery, with notes of pepper, orchard fruit, citrus, finishing crisp and dry.
Serve at 8-12°C in a tulip to maintain a generous head and let the aromas bloom.
8-12°C
Style-based profile from ABV, style & tasting notes.
Can age. Will soften and gain a honeyed depth, though it is lovely fresh too.
"Pairs with roast poultry, washed-rind cheese, or rich seafood."
Cook this: moules mariniere with frites, a wedge of aged abbey cheese (Chimay, Orval), or roast chicken with herbs.
Premium
A considered, special pour.
Dupont's celebrated 'season's greetings' ale, originally a New Year's gift to loyal customers. A strong, complex saison: bright orchard fruit and pepper over the famous Dupont yeast, with a long, dry, faintly funky finish.
Dupont's celebrated 'season's greetings' ale, originally a New Year's gift to loyal customers. A strong, complex saison: bright orchard fruit and pepper over the famous Dupont yeast, with a long, dry, faintly funky finish.
On the Saison style, Farmhouse ale traditionally brewed for harvest workers. Highly carbonated, fruity, spicy, and bone-dry. Often rustic and thirst-quenching.
Explore the Saison guide Source: RateBeerThe tulip's flared lip captures the foamy head while the bulb concentrates the beer's volatile aromatics, made for swirling and savouring.
Chill the glass
Rinse with cold water, not freezer-cold
Pour at 45°
Aim for the inside of the glass wall
Finish upright
Build a two-finger head for the bouquet
Swirl, sip, savour
Re-release the esters halfway through
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Brasserie de Blaugies
Brasserie Dupont
Brasserie de Ranke
Pour it into a tulip, served around 8-12°C, and let its aromatics open before the first sip. Lovely now, though a year or two will only soften and deepen it.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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