If I wanted water, I would have asked for water.


Friday, November 25, 2011

Brasserie Dupont

The first time I visited New York in the early 90s, its terrain was as familiar to me as a neighboring city's. I'd been encountering it for over twenty years in sources as varied as Catcher in the Rye and Taxi. yesterday, in the waning light of a slate midafternoon, I had a similar experience at Dupont--possibly my favorite brewery in the world.

It's one of the world's most famous, and has been written about so extensively that the tour was mainly the act of putting three dimensions to the two I've been working with. Yet still, it was surprising and remarkable. Brewer and part-owner Olivier
DeDeycker fired up the burner under the copper. He's had to spend tons of money maintaining this old system--the coppers date to 1920, as do all the oldest ones in Belgium, because the Germans stole the earlier ones for their war machine--which creates a convective boil and caramelizes the beer. (It would have been cheaper and way more efficient to use steam-jacketed modern equipment.)




Then we went to the fermentation room, where Dupont's famous yeast gobbles maltose in wide, square fermenters. Anyone who's worked with this yeast knows the reputation: Dupont lets it free-rise almost as hot as it wants to go, way past where any other yeast would produce gasoline. When we visited, the electronic monitor showed the fermenters in a range of stages, from the modest 22 degrees Celsius (70 degrees F) to a robust 35.3 (95 F). But fear not, at 39 (102 F), they intervene to prevent the yeasty bacchanal from getting out of hand.




Then we finished the tour and sampled beers--most of which I know so well. One nice treat was a pilsner the brewery's been making for decades--and which carried them through lean times when the saison style had effectively died out. It's femented in their square fermenters and has a lovely, rich grainy quality that itself seemed rustic. We also tried the new stout, an Irish version that was tasty but left me ready for a different saison.

Finally, over samples, Olivier mentioned other initiatives he's got on the back burner. (Actually, Dupont's about to go from a max capacity of 15,000 hectoliters to 50,000. Dupont is fortunate to have an architect in the family--as well as a graphic designer who has worked on the labels. Oliviers's wife is a microbiologist who works in the lab.) One is absolutely amazing, but I've been sworn to secrecy. A scoop I can't use! Beer geeks, though, will be wagging their tongues mightily in 2-3 years.

Anyway, a first visit that felt like a return home. Perfect.

6 comments:

Adrian Tierney-Jones said...

It’s a wonderful place, a bit of a pilgrimage — sadly as I was driving I never got to try the Pilsner, but rustic I would guess sums it up.

Dick said...

Our group (Beertrips.com )was there in October- very enjoyable tour and loved their tasting room across the street.

Morgan said...

omg

Chris said...

Sounds amazing. Definitely next on my list.

Am I right in thinking they are only open to the public on a few select days throughout the year?

Never had the pils. Never seen it available anywhere.

Man, I love Dupont.

Jeff Alworth said...

Adrian, next time. Apparently it's available in the village and around there, but, Chris, not much further. I wouldn't be surprised to hear Olivier would host very serious fans, especially if they mentioned they were coming for the pilsner.

Wendy Littlefield said...

Jeff,

Thanks for the lovely encomium to the wondrous Dupont. We want to add that US customers can access the beers nationwide at discerning outlets. If a beer enthusiast has a question about where to buy -they can get in touch with us (Vanberg & DeWulf) email info@belgianexperts.com.
There's an opportunity to win a trip for two to Belgium (& visit Dupont)on Untappd.com between now and 12/15/11. Pass it oln.
Safe travels & Thanks. Don Feinberg & Wendy Littlefield

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