Saison Defined - Brasserie Dupont

Working in the fields of Belgian farms at harvest time, seasonal workers would work up quite a thirst. But, with no potable water in the fields and the general contamination of water back in the day, farmers turned to their best alternative – beer! Saison (“season” in French) ales were brewed by farmers for their saisonniers (seasonal workers). Saisons, or “farmhouse ales,” are perhaps best represented by the beers of Brasserie Dupont.

HISTORY

Brasserie Dupont was founded in 1920 in the village of Tourpes in the Hainaut province of Belgium and continues to be a working farm. Its roots stretch back to 1759, when the Rimaux-Deridder brewery was founded. In 1920, Alfred Dupont purchased the brewery for his son, Louis Dupont. At the time, Rimaux-Deridder brewed Saison and Biere de Miel (honey beer). When Louis’ cousin, Sylva Rosier, joined the brewery in 1945, he began experimenting with a number of top-fermented ales, including abbey style beers, stouts and barleywines. He was quite the visionary and took over management of the brewery in 1964. Eventually, Sylva’s sons, Marc and Claude joined the brewery and were responsible for a number of innovations and significant growth.

Brasserie Dupont was a regional brewery and most sales were local, but by 1986, production was 400,000 litres annually and the brewery began to expand throughout Belgium and internationally. Their American importer popularized Saison Dupont during the 1980’s and exports grew to 40% of Dupont’s business. Today, production is more than 20,000 hectolitres (2 million litres) and Dupont’s product line has grown significantly.

BREWING

Dupont’s brewhouse is a mix of old and new equipment. Copper brew kettles from the 1920s are used alongside more modern mash vessels, fermenters, centrifuges and bottling line. The copper kettles are directly heated over a gas flame, which adds a slight degree of caramelization, which is a trademark of Dupont beers. After a 90-minute boil, the beer is cooled and cleared using a centrifuge, then aerated and pumped into the brewery’s flat-bottomed fermenters. After five to seven days of primary fermentation, followed by one to two weeks of secondary fermentation. It is then put through the centrifuge again and transferred to the filtered beer tanks to be bottled or kegged. Bottled beers are refermented in the bottle. The bottles are then aged in warm rooms at 73º F (23º C) for six to eight weeks of bottle conditioning.

Saison Dupont uses a combination of Pilsner malt, Munich malt and malted wheat in its grain bill. Hops are East Kent Goldings and Styrian Goldings. The Dupont yeast is a proprietary strain that has been described as “touched by God” for its complex profile of fruit esters and peppery phenols. Its high attenuation results in a dry, refreshing beer.

PRODUCTS

Dupont’s product line is extensive. It includes:

  • Saison Dupont – a 6.5% ABV ale that is yellow with a big white head with high carbonation, fruity, spicy flavors and aromas and a dry finish.

  • Moinette Blond – an 8.5% strong blond Saison

  • Moinette Brune – an 8.5% strong brown Saison

  • Avec Les Bons Voeux de la Brasserie Dupont – a 9.5% Christmas beer that is now produced year-round.

  • Bière de Beloeil – an 8.5% Biere de Garde

  • Bière de Miel – an 98.0% honey beer

  • Biolégère – an organic 3.5% table beer, similar to the original farmhouse ales

  • Blanche de Hainaut Biologique – a 5.5% all-organic white beer

  • Foret Saison – a 5.5% organic Saison

  • Monk’s Stout – a 5.2% Belgian-style Stout

  • Cervesia – an 8.0% ancient herbed ale

  • Redor Pils – a 5.0% Pilsner

Originally Moinette Blond was the brewery’s most popular offering (and still is in Belgium), but total sales of Saison Dupont have eclipsed it.

In addition to beers, Dupont makes several excellent cheeses using Saison Dupont and Moinette beers.

Brasserie Dupont is one of Belgium’s iconic breweries and, for many, it has come to define the Saison style.

Charlie GottenkienyComment