…OK, didn’t get to publish that last paragraph until now, several days into this recent sojourn. Well, it’s been awesome. Brewed Ambrée d’Esquelbecq on Tuesday; dawdled around the brewery on Wednesday, waving hoses and bottles and labels around, hoping to make things clean and prepped for brewing, bottling, and shipping; bottled Blonde d’Esquelbecq and La Rouge Flamande today. Daniel’s brewery is something special; a visionary blend of small-scale production and efficient automation, it welcomes you with its homey comfort but eases the brewers’ burden with partial computerization and a CIP system (cleaning-in-place). It’s absolutely not industrial, despite this. And the beers that Daniel brews are full of character: fresh, balanced, quaffable, with a house yeast character that is at once cozily appetizing and zestily wild.
Daniel harvests the yeast
That’s a quick update for now. Tomorrow’s another brewing day with a musical treat in the evening that has nothing to do with brewing. I will serve you in due time, dear reader, with more about this picturesque brewery amidst the northern French countryside.
... Another update: today is the day I just wrote about. Couldn't get to a computer. Well, today we brewed Blonde d'Esquelbecq and tonight we'll be going to the concert! Marielle served a scrumptious salmon, egg, and ham salad this afternoon tossed with her home-made dressing. Rochefort and aged Gouda topped off the meal as well as a taste of paté made with Daniel's Ambrée. Yum.