We’re honored to be hosting Dominique Friart, the fourth generation owner of Brasserie St. Feuillien next Tuesday, November 11th while we pair four amazing courses (plus amuse) from Chef Patrick Sheerin alongside five definitive beers from one of Belgium’s most storied and lauded breweries.
The Friart family has been brewing at St. Feuillien since 1873, but the history of beer making onsite goes back much further. Named after a 7th century Irish monk who met his demise while traveling, his followers erected a chapel at the site of his martyrdom that would eventually become the Abbaye St-Feuillien de Roeulx.
Many of the beers currently produced at St. Feuillien harken back to the styles brewed by its monks for centuries. Beyond their capacity to produce beautiful Belgian styles, what sets St. Feuillien’s apart in the modern brewing age is the playful and curious way they approach new styles, recently partnering with Green Flash Brewing Company to produce a Belgian Coast IPA.
Here are your Cliffs Notes on the five St. Feuillien beers we’ll be serving:
Grand Cru (Served with pickle tots, red onion yogurt, caviar)
An extra-blond amber with depth and intrigue. Intrigued? The absence of spices separates this amber from its sisters. At first light and provocative, Grand Cru hints at a slight bitterness before a lingering moment of hoppiness, and finishes with a playful warmth and pleasant bitterness. This ale is deceptively strong and impeccably balanced!
Gold Medal European Beer Star, category Belgian Style Strong Ale, 2011 (Nuremberg)
Bronze Medal Australian Beer Awards 2012, category Belgian and French Style Ale
Europe's Best Belgian Style Strong Pale Beer, World Beer Awards 2012 (London)
Prix d'excellence, Best Belgian Beer of Wallonia 2012
Saison (Served with chicken fat roasted carrots, apricot, smoked fried chicken)
A rich and spicy beer that displays true ‘terrior,’ most definitely a unique product infused with all that is particular and special to the St. Feuillien region. The brewery began producing this style at the request of the US market, because if there is one thing we Americans love, it’s a hoppy beer. St. Feuillien’s saison was so popular in the States, and demand so high, that they had to delay the launch of the product in Belgium. Sorry, Belgium!
World's Best Saison, World Beer Awards 2009 (London).
Silver Medal US Open Beer Championship 2010 (Atlanta), category Belgian Saison Ales.
Bronze Medal Australian Beer Awards 2010, category Belgian and French Style Ale
Bronze Medal Brussels Beer Challenge 2012, category Pale and Amber-Ale: Saisonal/Saison
Tripel (Served with olive oil poached shrimp, lobster curry broth, quinoa & herbs)
A distinct maltiness alongside fruit and aromatic hops. This style gets its name from a pre-ABV period, when monks used to mark casks with an ‘X’ (weakest ale) - ‘XXX’ (strongest ale). Or perhaps it is because triple the amount of malt was used in the brewing of this style. In any event, the Tripel is on the stronger side, though not the strongest beer on this menu.
Awarded Highly recommended Abbey Ale (Pale), World Beer Awards, 2009 (London)
Belgian Coast IPA, A Green Flash Brewing Company Collaboration (Served with duroc pork, grains, malt roasted vegetables)
A truly remarkable collaborative beer from a young Californian brewery and the centuries-old St. Feuillien. And a collaboration that goes beyond brewing styles: the hops and yeast were sent from San Diego, while the malts were sourced in Europe.
Speciale (Served with biere-a-misu, golden raisins, chicory)
Produced only once a year and in small batches, Speciale is the pinnacle of the brewing art at St. Feuillien. It’s brewed smack dab in the middle of the year, then spends 8 weeks aging and conditioning. The result is dark, very full bodied and very flavorful. Aromas and flavors of fig, date and currants mingle with allspice, cinnamon and cocoa on the palate and in the nose.
Tickets, at $75 each, are available exclusively at Brown Paper Tickets.