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The anniversary beer of the BFM's 2010 public brewery, revisited on the occasion of a collaboration with the Mise en bière, will be on the forefront for the special launch evening on Thursday 17 at 3:12 p.m., at the Mise en bière justement!!!!
(for details on the event, it's here)
Since 1998, the Brasserie des Franches Montagnes has been producing a special vintage each year for its anniversary, on the occasion of a public brewery, which takes place every 1st weekend in November (don't miss the next public brew). Every year, we were delighted to discover what special recipe BFM had concocted for us... The result of BFM's special experimental anniversary beer No. 12 surprised and marked us! A salty beer! Great! Great! Completely out of the ordinary for the time, unimaginable or almost unimaginable, while the Gose were unknown to the battalion.
This gustatory discovery so amused and turned the taste buds of La Mise upside down that she asked for it again, tirelessly. She had been teasing BFM ever since, asking her to provide it. Finally, this year, it will be done. We were given a collab to brew this famous Twelve, which had left us with an unforgettable memory. We are delighted to discover the result, slightly reinvented to adapt to the open tank fermentation of the new BFM brewery and we hope to find that taste that we loved so much, enhanced by the long years of lack and the memory of having participated in this great company, of which we will tell you the story, in the broad lines.
It all started with a phone from Dom: "You're really not going to let go of me with this Twelve, come on, let's get it on! I'll see you in early July at the brewery and we'll talk about it more! ». Daniel is delighted and honored: "Great! It's about time! ». And so... on July 4, the Mise en Bière moved to Jurassic lands in Saingneu to brew this future pearl. After a solid breakfast, based on toasted and damaskin, we are about to empty bags of grain into the mash tun, but well, as we dragged a little too much with the damaskin, the brewer didn't wait for us to start the mash. Don't worry, we didn't miss the most interesting part: Hops! Hops! After having been thrilled by this treasure of bitter green gold stored in the brewery's cold room and safe, we begin to open the bags to extract, to the nearest gram, the dose necessary to brew up our future baby. We still have the bitterness of the hop pellets tasted at the bottom of the throat, we open, close a dozen valves, and..... our beer flows freely in the fermentation tank.
A hard day of hard work behind us, we go back to the plain with a sense of accomplishment, enthusiastic about the idea of enjoying the result, appointment set for the bottling.
Finally, here we are. The suspense has lasted long enough. It is this Thursday that we will taste it, taste it, drink it and drink it until we are more thirsty! We are happy and we admit that we are a little anxious too, because we would really like it to be as good, even better than we remember... at worst, we still have the damask to forget! Come on!!!!!
Ps: the most attentive among you will have noticed that from July 4 to October 17, it may be a little long for fermentation. So yes... we admit... at the sight of these beautiful open tanks, we couldn't resist going there to soak and make a few fathoms. Surprisingly, the lab readings showed that some undesirable yeasts were present in the beer... oops. So we had to take the same ones and start again, because we weren't going to admit defeat so quickly! At the second attempt, no one bathed, because we didn't want to wait any longer to taste this famous Twelve.