Belgian Family Owned
Suitable for Cellaring
FORMATS
Case, 24 x 33 cl (11.2 fl oz)
Case, 12 x 75 cl (25.4 fl oz), cork finished
Keg, 20 liter
Dupont released Moinette Brune in 1986. It’s a rare and fine example of a Belgian dry brown ale. Four special malts impart a russet mahogany hue. Brune is hearty—with a fruity touch. The herbal bouquet announces its well- hopped character. It is sweeter and more perfumed than Moinette Blonde. Bottle-conditioned and suitable for cellaring, Moinette Brune was featured in a Star Chef beer and food pairing.
Great chefs! Great ideas!
Paul Kahan and Brian Huston’s (Blackbird, Avec, Publican) delicious “Ham in Hay” pairs house-made chorizo with ham hock cooked in hay to give it a grassy, earthy flavor. The dish is topped with fresh farmer’s cheese, apple slices, dandelion greens and a drizzle of Saba (a biodynamic grape syrup reduction).
Abe Conlon’s 36-hour short rib sous vide with mustard currant gelée and Moinette Brune. Served atop cauliflower fondant, baby brussels sprouts, salsify and prunes. A taste of all the Belgian provinces in one dish!
Geoff Rhyne of Sugar Toad at Hotel Arista’s Braised Australian Lamb Neck, Warm Heirloom Tomato Panzanella with Olive Foccacia Croutons and Sauce Aureole featured by Star Chefs
Moinette stands up to highly seasoned foods like Cajun and Jamaican jerk. Wonderful with hotpots, stews, grilled meats and BBQ.
