Saison de Pipaix has an immense depth of complexity and a superb blend of tastes. Each batch goes through three fermentations [1st at 75°F for 4 days; 2nd fermentation at 34°F for 3 weeks; and 3rd fermentation at 68°F for another 4 weeks] before it is transferred to the cellar. It uses Pilsner and Munich malts, Hallertau hops and six  spices “pepper, ginger, curacao, sweet orange peels, coriander, roast chicory.”
It has a gorgeous orange color with orange notes in a light malt aroma. A marvellous mix of fruity flavors – mostly apple, orange and lemon – leads to a dry finish with a great deal of acidity lingering on the palate.
The Saison de Pipaix was created in 1785, and was once used to quench the thirst of seasonal workers in the surrounding towns. The label bears the old logo of the brewery, which appears in documents dating back to the founding of the brewery. The Saison, which was originally called “La Belge” is the only beer carried over from the breweries initial incarnation
Orginal Gravity: 1062
Brasserie a Vapeur was originally opened in 1785. It reopened in 1984 by Jean-Louis Dits and his wife, Sittelle. This brewery is the last to still use steam powered equipment which originated in the last century . The steam provides not only the heat but also the power for the brewing operation which uses belt driven equipment that goes back all the way to 1896.
Brasserie a Vapeur only brews approximately 5,333 bottles once a month on the last Saturday of each month.
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