Brasserie de Blaugies La Moneuse
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Tasting Notes
La Moneuse opens with a rustic, yeasty aroma — dried hay, lemon peel, cracked pepper, and a faint earthiness that signals the farmhouse character immediately. On the palate it's fuller-bodied than most saisons, with a spicy phenolic bite balanced by soft fruit notes of pear and orange zest. The higher ABV adds warmth without heaviness, and the finish is dry, lightly tart, and pleasantly long. There's a roughness around the edges that feels entirely intentional — this is a working farmhouse ale, not a polished showpiece.
About the Brewery
Brasserie de Blaugies is a small family-run brewery located in Blaugies, a village in the Hainaut province of southern Belgium. Founded in 1987 by Marie-Noëlle Pourtois and Pierre-Alex Carlier, it operates on a genuinely artisanal scale and has retained a traditional, low-tech approach to brewing. The brewery is well-regarded among Belgian ale enthusiasts for staying true to the farmhouse tradition at a time when many regional breweries modernized or scaled up.
Food Pairings
The dry, spicy character here cuts nicely through rich charcuterie — aged saucisson or pâté de campagne in particular — because the peppery phenolics echo cured meat seasoning. A firm washed-rind cheese like Epoisses or Limburger mirrors the beer's funky, earthy tones rather than fighting them. Roast chicken with herbs is a natural match since the beer's carbonation and dryness handle the fat while the fruit notes complement the aromatics. Mussels cooked in white wine are a classic Belgian pairing, and the saison's citrus and spice hold up well against the brine.
Style Guide
Saison is a Belgian farmhouse ale style that originated in the French-speaking Wallonia region, historically brewed in winter for consumption by seasonal farm workers during harvest. It's defined by a highly attenuated, dry body, assertive carbonation, and a complex yeast character that typically includes spicy phenolics, fruity esters, and earthy or herbal notes. ABV ranges widely — from roughly 5% to 8.5% — and higher-gravity examples like this one sit at the stronger, more vinous end of the spectrum. It differs from witbier in having no wheat adjuncts or added spices, and from Belgian tripel in its rustic dryness and earthier yeast profile.