Since 1844, Brasserie Dupont has been crafting farmhouse-style ales in the western Belgian town of Tourpes. Situated on a sustainability-focused farm whose founding dates back to 1759, Dupont also produces bread using the brewery’s spent grain and a trio of cheeses treated with Dupont brews. Current brewer Marc Rosier carries on the legacy of Dupont’s time honored ales – Saison Dupont, Moinette, Avec les Bons Voeux, and Moinette Biologique, the first Belgian beer to achieve status as a certified organic product. Packaged as Foret Saison in the USA, Moinette Biologique contains organic hops and barley – grown with no chemicals or pesticides, filtered artisanal well water, and Dupont’s illustrious yeast strain. The maturing brew thrives at 90-95 degrees, whereas most saisons only require 75 degrees to maintain happy yeast that efficiently produce alcohol. Around the beer geek campfire, there is much speculation about how this magic can be possible – multiple strains, hybrid strains, mutant red wine strains?
Foret
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