Designed to enhance culinary experiences and crafted based on the aromatic science of world-renowned sommelier François Chartier, Glutenberg’s Série Gastronomie offers a selection of seasonal beers that makes it surprisingly easy to create harmonious beer and food pairings.
Inspired by the aromatic explorations of François Chartier and his international bestseller Taste Buds and Molecules, Glutenberg’s founders approached the famous sommelier to create a bold and ambitious partnership. This new collaboration was an obvious one for the Créateur d’harmonies when he realized how Glutenberg was open to using unexpected ingredients, allowing him to apply his refined principles to beer.
The limited-production Série Gastronomie is 100% gluten-free and crafted for culinary lovers.
At the crossroads between a beer and an icewine, the Myrcène de glace was frozen during the maturing phase to concentrate its aromas and flavours, simulating the effect of cold used to develop icewine. The added marc and must found in Vidal from the Léon de Courville vineyard (Domaine les Brome) highlight the aromatic power of this grape variety and its mango and lychee notes. In symbiosis with the myrcene, the molecule that provided the aromatic trail during the creation of this fine beer, the synergy literally increases tenfold!
Unlike the Myrcène de glace and the previous beers in the Série Gastronomie series, the Myrcène de glace Brassin spécial is available in a 500 mL format. With a 10% alcohol content, this beer is a richer and more powerful version of its sister, the Myrcène de glace.
The Myrcènes pairs wonderfully with blue cheese, gingerbread and foie gras, as well as with mango, lychee, pink grapefruit, ginger, apple, thyme, Italian parsley, coriander, nutmeg, juniper, lavender and rosemary-perfumed dishes, to name only a few. Serve them in a glass the same way you would serve a great wine.
The Myrcène de glace, sold in 750 mL format with a 7% alcohol content, is very aromatic and quite rich, exuding exotic mango and lychee tones, and resembling the Vidal grape (Vidal must and marc) used to brew it. The “Brassin spécial,” sold in 500 mL format with a 10% alcohol content, has a more golden and sustained robe, and its range of flavours is not unlike the aromatic fruit tones of the Vidal, with a backdrop of real freshness created by fern and grapefruit hoppy notes, and a hint of menthol/anise found in wintergreen and sweet fern. This beer offers a surprising depth and complexity, bearing a resemblance to a great Vidal icewine!
Once sipped, the Myrcène de glace, sold in 750 mL with a 7% alcohol content, reveals a texture so similar to a white Vidal wine that even an experienced blind taster would believe he is drinking a sparkling Vidal! Sheen, freshness, originality and persistence. The “Brassin spécial,” sold in 500 mL format with a 10% alcohol content, has a nose that unfolds with uncanny richness into full flavours and a dense body with an assertive flavour, like a Vidal icewine, but without the sugar. Two unique beers that will delight the amateur in search of new sensations, as well as those who are looking for new gastronomic harmonic pleasures. Holidays and the beginning of winter will never taste the same once you have tried our two Myrcène!
Fall is here, and 'tis the season for comforting flavours! A dark beer with notes of roasted chestnuts, cocoa and dried fig (three "aromatic cousins") the Solérone d'automne shares the name of the main molecule that forms a dried fig's aromatic profile.
Just like the two first beers in our Série Gastronomie, the Solérone d’automne was concocted with exquisite culinary creations in mind. It will be a great companion to recipes using ingredients of the same aromatic track as this autumn beer. Choose braised or slow-cooked meat dishes, such as a beef bourguignon (blend some chocolate into the sauce as a finishing touch!), beef in beer, or pulled pork. You’ll be in for quite some aromatic harmony! The Solérone also mingles wonderfully with dried meats (think prosciutto canapé or Serrano-wrapped dried figs, blue-cheese stuffed baked dates, or even bacon-wrapped prunes). And don’t forget your strong cheeses – blue or washed rind – paired with dried figs, dates (warm and cumin-flavoured), or nuts (pan-seared before serving). Finally, because chocolate is one of its many ingredients, dare serving it as a companion to dark chocolate-flavoured desserts (in raw form or cooked with nuts), figs, or smoked black tea. Cheers!
This third beer in the Série Gastronomie has a very rich and detailed aromatic nose, with autumnal notes of dried fig, caramelized apple compote and roasted chestnut. It’s a great gastronomic beer whose aromatic profile calls for pairings with dishes full of rich fall aromas and flavours.
The first sip is full, but not too dense, and magically ethereal. It unfolds into cooked apple, chestnut cream and caramelized melted butter notes with aniseed hues before a long, grand cocoa finish complemented by a touch of smooth and noble bitterness. A beer of rare drinkability considering its richness.
Millet, buckwheat, corn, chestnut, dried figs, cocoa nibs, hops, yeast
Saison Froide is a Belgian-inspired creation. Thoroughly fragrant, dry and refreshing, it was developed using ingredients dominated by “cold-tasting” aromatic components (molecules): Anethole, Estragole, Eugenol, Limonene. Fresh basil, Japanese Sansho pepper, Mexican blue agave syrup and Nelson Sauvin and Columbus Hops are part of its recipe. This beer will delight wine amateurs, and particularly Sauvignon blanc lovers, whose aromatic profile it resembles.
Because all the ingredients of this “cold-tasting” beer follow the same aromatic track, we suggest creating fresh harmonies by using ingredients from the same aromatic family in your summer recipes, just like the ones used in Sauvignon blanc wines. You can use dill, basil, chervil, mint or tarragon-infused salads, pesto-topped pasta, goat cheese, yogurt sauces, citrus vinaigrettes (lime or pink grapefruit juice), fish or seafood drizzled with herb-infused oils, as well as spicy Mexican or Asian entrees. Serve it in a glass the same way you would serve a great wine.
This is a great summer beer with a unique and complex nose that is both striking and refreshing. The Saison Froide exudes aromatic tones of basil, pink grapefruit zest, lime, yuzu and fresh ginger, with a subtle peppery background.
Thanks to ingredients that create a "taste of cold", you will enjoy a singular freshness right from the first sip, complemented by a bold presence and fullness. The aromas enjoyed by the nose will come back to flood your taste buds with a deep freshness. The final long stretches, invigorating and bursting with flavours, are reminiscent of great Sauvignon blanc wines. Now, just imagine this fine beer at your table!
Millet, buckwheat, agave syrup, hops, basil, Sansho pepper, yeast
The Impérial Sotolon was elaborated in collaboration with Chartier Créateur d’harmonies around sotolon, the same central aromatic component found in maple syrup. It was aged in old dark rum oak casks from Guyanan producer El Dorado. The aromatic path of the Impérial Sotolon revolves around maple, grilled buckwheat, roasted fenugreek, molasses and coffee.
It will be the best companion to recipes based on maple flavor, curry, balsamic vinegar or soy sauce just as well as others dominated by nuts, apricots, peaches or coconut and, obviously, grilled or roasted beef or pork.
A noble beer with a very aromatic nose. Rich and complex, with maple syrup, coffee, buckwheat honey, oriental spice, aged brown rum, dried fig and date notes accompanied by hints of grilled/roasted flavors.
Full and round, with an imposing volume but of grand stature, compelling and liquorous with subtle foaming qualities and an elongated, flavorful finale lasting a few minutes; somewhat reminiscent of the noble Sauternes wines or Jura yellow wines.
Millet, roasted buckwheat, demerara sugar, molasses, maple syrup, grilled fenugreek, coffee, hops, yeast.
Maple, curry, balsamic vinegar, soya sauce, nuts, apricots, peach, grilled/roasted meats.