Bière de garde in French, ‘beer for keeping’ is France’s original beer style. Slow maturation before bottling allows the beer to release a complex panoply of aromas, set off by a dense, white, long lasting head. Jenlain Blonde is strong in character, full of flavor with notes of honey and peach, capped by that splendid champagne aroma.
The strong carbonation of this blond would lift the oils from a rosemary salmon, leaving the flavors to mesh and melt on the palate.
In 1999, Brasserie Pietra creates its own white beer that resembles no other, with its aroma of maquis (the Corsican bush land), the unique scent of the Isle of Beauty. It took two years to finalise the recipe: a white beer with low fermentation, spicy and with the scent of herbs.
Best white beer in England for 2003, by the magazine GastroPub
Some years ago, La Choulette brewer Alain Dhaussy thought to take his already famous amber bière de garde and add pure raspberry juice. The resulting reddish-brown framboise captivated beer-lovers from the start. It is dry, only a little bit sweet, and redolent with fresh raspberries, offset by a light roasty malt character and accented by a classic bière de garde yeast that lends a spicy, almost perfumed note.
Enjoy as an aperitif. This beer is also unbeatable with, fresh fruit, chocolate desserts and cheesecakes.
Mon Dieu, that's good! This is one rich and très hoppy golden ale. In France, this beer is called Les Frères de la Bière. We thought that that was a bit much for Americans to get their tongues around, and the brewer agreed with us that it wasn't such a good name, anyway. But there is a meaning to Les Frères de la Bière.
The unusually pleasant hoppiness of this Belgian-style ale make it an ideal match for some spicier hearty fare such as beef chili, dry rubbed pork ribs, and heavily spiced Thai dishes.
Special beers for Spring are an old tradition among France’s famous farmhouse bière de garde breweries. Typically, the brewers offered their very best stuff in this season, usually under the name Bière de Mars (March beer). In the days before refrigeration, farmer-brewers always brewed in the colder months to avoid problems with their yeasts, which tend to be rather cantankerous in the warmer weather. The first and best beers of the season were brewed in early winter, when cellars were coldest, using the freshly harvested malt and hops of the autumn just passed.
From a culinary standpoint, French ales are spectacular food beers for their rich, subtly spicy character, broad range of fruity esters and moderate phenols in the nose, and relatively high, prickly carbonation. French ales are excellent with veal, lamb, or pork, but also work with a variety of seafood, salads, and clear broth soups.
Produced with three different types of malt made from French-grown barley and three varieties of the most aromatic hops from Alsace, this top fermented, unpasteurized beer, a dense head and strong alcohol content. 6.8% ABV
Darker than the traditional amber beer, its torrefied undertones are reminiscent of flowers, caramel. And had a hint of orange.
This rich French style ale is best with creamy cheeses, chocolate desserts, or as a digestif.