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Brasserie de la Senne

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Brasserie de la Senne • Brussels Belgium
A cornerstone of the Brussels craft revival from Brasserie de la Senne, who keep their beers unfiltered, unpasteurised and naturally carbonated. Zinnebir is a golden, malty pale ale with a fine, lingering hop bitterness and a complex, fruity-hop aroma, named for the "zinnekes", the mongrel dogs and free spirits of Brussels.
Easy-going and balanced, with notes of citrus, floral hops, bready malt, 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.
Drink fresh. Hop aroma fades fast; enjoy it young and vibrant.
"A perfect cafe beer with charcuterie, fries, or a sharp aged cheese."
Cook this: a wedge of aged abbey cheese (Chimay, Orval), Ardennes ham, pate gaumais, and saucisson, or frites with andalouse, or cheese croquettes (kaaskroketten).
Everyday
Easy to find, easy on the wallet.
A cornerstone of the Brussels craft revival from Brasserie de la Senne, who keep their beers unfiltered, unpasteurised and naturally carbonated. Zinnebir is a golden, malty pale ale with a fine, lingering hop bitterness and a complex, fruity-hop aroma, named for the "zinnekes", the mongrel dogs and free spirits of Brussels.
Brasserie de la Senne was founded by Yvan De Baets and Bernard Leboucq, two brewers determined to bring characterful, unfiltered beer back to Brussels after decades of consolidation. Zinnebir, a hoppy golden pale ale, is named for the 'zinnekes', the street mongrels and free spirits of the city, and became a banner for the Belgian craft revival.
On the Belgian Pale Ale style, Everyday session beer. Balanced malt and hops, often with toasted biscuit notes and light fruitiness. Less aggressive than British or American Pales.
Explore the Belgian Pale Ale guide Source: RateBeer
The 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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Pour it into a tulip, served around 8-12°C, and let its aromatics open before the first sip. Enjoy it fresh and lively; there is little to gain from waiting.
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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