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MONT-BLANC BLONDE


The Story

Mont-Blanc Blonde is brewed by Sylvain and his team at Brasserie du Mont-Blanc, in Les Houches adjacent to Chamonix high up in the French Alps. The brewery has a long history with the first beers being produced in 1850. Like all high quality beers the key to great characteristics is ingredients. At the centre of this is the water. In the case of Brasserie du Month-Blanc, the water is from alpine glaciers harvested at the source of the Enchapeuze at an altitude of 2074m. Along with purity enhanced from being sourced at a high altitude, a low mineral content makes it ideal for brewing.

The region surrounding Brasserie du Mont-Blanc has (over the years) produced many beers over the last century with eight breweries operating at the peak. Hops were cultivated in the nearby region of Bonneville which along pure water from favoured Alp sites of Annemasse, Bonneville, Sallanches and Chamonix produced an array of beverages for the region. In Chamonix for example, the Brasserie des Frères Coutets was in operation for several decades, using ice from the Mer de glace to cool and control the beer fermentation process.

Today it is Sylvain and his Brasserie du Mont-Blanc team have revived these traditions and brews their beer range using this purest of water, ingredients and tradition.

Blonde du Mont-Blanc

Rich and warm, Blonde du Mont-Blanc is a speciality beer, to be savoured with meals or in the evening and whenever you so desire. Its taste is unique with a persuasive sweetness that is both delicate and distinct. The sweetness is well balanced to the sophisticated palette preventing the cloyingness that can often accompany sweet drinks.

Key drivers to the Blonde du Mont-Blanc characteristics are:

  1. Pure barley malt refined with hops carefully cultivated and selected for their aromatic richness and minimal bitterness
  2. A carefully managed recipe of spices, which remains a closely guarded secret, and
  3. By keeping it in a hot cellar for a long period of time.
  4. The Water is particularly pure, consisting of rainwater and snow-melt transformed into ice and filtered over several hundreds of metres through morainic sand and gravel. The role the water purity plays cannot be underestimated, it allows all the ingredients to come into their own.
  5. Double fermentation, synonymous with refinement, good length, natural bubbles and a smooth head.
    • An initial fermentation in tanks is followed by
    • A second in bottles, using yeast that is specifically adapted to each of the beers. This fermentation is similar to the method used for making champagne

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