DISCOVER
SAISON DE LA MEUSE
ABV 5.0%
This beer, which has been a long time labour of love, was created to the personal preference of the brewery founders. It has mild herbal and floral hop aromas that compliment our house yeast character. It is effervescent with a dry peppery finish and bottle conditioned. Easy going, light-bodied, and well balanced, it is now yours to try!
DISCOVER
SAISON DE LA MEUSE
ABV 5.0%
This beer, which has been a long time labour of love, was created to the personal preference of the brewery founders. It has mild herbal and floral hop aromas that compliment our house yeast character. It is effervescent with a dry peppery finish and bottle conditioned. Easy going, light-bodied, and well balanced, it is now yours to try!
Saisons
As a style, farmhouse ales go back the rural areas of Europe. The saison in particular finds its origins in the areas of Southern Belgium and Northern France. Traditionally, it was produced during the winter months to provide a refreshing and nourishing beverage to the farm hands in during the summer. This is how it got the name “saison”, the french word for season.
At Meuse Brewing we chose this style of beer as our first release for a number of reasons. This style lends itself nicely to a brewer’s creativity, as per farm its recipe would vary depending on the ingredients at hand or brewers preference. For us we are able to work together with a local farmer to produce a uniquely local base for this beer. Blending this with some European hops and our own house yeast, we’ve created something uniquely us.
Truly a beer for any occasion!
Want to give yourself a treat…?
Mountain Oak Gold Farmstead Premium Gouda
is this beer’s perfect companion!
PAIRING WITH SAISON DE LA MEUSE
LEMON PEPPER SHRIMP PASTA
Ingredients
Serves 4
Prep Time 0 hours 10 mins
Total Time 0 hours 25 mins
1 ½ lb Shrimp, medium
3 cloves Garlic
1/4 cup Parsley, leaves
3 tbsp Lemon Juice, fresh
3 tbsp Saison de la Meuse
¾ lb Spaghetti
¾ tsp salt
½ fresh black pepper, ground
2 tbsp Olive oil
2 tbsp Butter
1 (8-oz.) block Cream cheese
Prepartion
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large heavy bottomed skillet over medium-high heat, heat oil. Add shrimp and season with ¾ teaspoon salt and ½ teaspoon pepper. Cook, tossing occasionally, until shrimp is pink and just cooked through, about 4 minutes. Add 1 tablespoon lemon juice and 1 tablespoon Saison de la Meuse and toss to coat. Remove shrimp from skillet and reserve on a plate.
- In the same skillet over medium-high heat, melt butter. Add garlic and cook until fragrant, 30 seconds. Add remaining 2 tablespoons lemon juice and 2 tablespoons Saison de la Meuse and cook, until reduced by half, 1 minute. Whisk in ¾ cup reserved pasta water and cream cheese. Bring to a simmer, whisking constantly, until cream cheese is completely melted into the sauce.
- Add cooked pasta and shrimp to skillet and toss to coat. Add more reserved pasta water if necessary to loosen sauce. Season to taste with more salt and pepper. Garnish with parsley and serve with lemon wedges.
To Serve
For ideal presentation, carefully scoop pasta onto a plate.
Ensure that shrimp are visible near the top of the pasta.
Garnish with fresh parsley and 2 thin lemon wedges.
Present with a Saison de la Meuse.