Moinette Blonde
No ratings yet — be the first to log it.
Tasting Notes
The aroma opens with fruity esters — pear, orange peel, a hint of apricot — layered over a spicy, peppery yeast character that's the hallmark of this brewery's house strain. On the palate, it's full-bodied and complex, with grainy malt sweetness, herbal hop bitterness, and a dry, slightly earthy finish that lingers. At 8.5% it carries noticeable warmth without tipping into boozy territory. The carbonation is lively, which keeps the mouthfeel from feeling heavy despite the strength.
About the Brewery
Brasserie Dupont is based in Tourpes, in the Hainaut province of southern Belgium, and has been brewing since the early twentieth century on what remains a working farm. The brewery is widely regarded as the gold standard for the saison style, largely on the strength of its flagship Saison Dupont, which helped define what the style means to the modern craft beer world. Moinette is a separate, stronger line within their portfolio, with both blonde and brune versions.
Food Pairings
Roast chicken works well here because the beer's fruity esters and herbal bitterness cut through the fat and complement the savory skin. Washed-rind cheeses like Époisses or Limburger pair naturally with the yeast-driven funk in the beer. Moules-frites is a classic Belgian match — the carbonation and dry finish scrub the palate clean between bites of briny mussel. Grilled pork with mustard picks up on the peppery, spicy yeast notes. The beer also handles mildly spiced North African dishes like tagine, where the fruity, complex malt character finds common ground with warm spices.
Style Guide
Saison is a Belgian farmhouse ale style that originated in the French-speaking Wallonia region, historically brewed in winter for consumption by farm workers during the summer harvest. It's defined by a dry finish, assertive carbonation, fruity and spicy yeast character, and a complexity that sets it apart from straightforward wheat beers or pale ales. The style spans a wide ABV range — session versions exist around 3-4%, but stronger examples like this one push toward 8-9% — and the yeast strain does most of the characterizing work, producing the peppery, estery notes that make saisons immediately recognizable.