Jessenhofke

Like the natural wine movement that seems to be sweeping some of the great eateries in Europe right now, the same could be said for some of the beer too. The folks over at Veranda introduced me to this maker that used to distill gin. At first made 30 liters of beer finding that it was way too much work for the amount of beer put out. However it was good so he moved up to 90 liters. Then 120. Using an organic process they use lots of interesting ingredients to produce small batches of things like pepper beer, quinoa. I tried the Belgian Pale Ale called Maya. It’s actually a collaboration with a producer of seitan (crazy eh?) The seitan water replaces your normal brewing water, reducing the amount of barley and wheat malt. The other unique thing about this beer is that they used something called Cradle to Cradle (C2C) which requires the usage of all the by products of the beer to be used in other products somewhere down the line. An interesting take on sustainability. Since Im normally a stout drinker, this was crazy bright for me. I’d not normally drink this on its own, but paired with Davy Schellemans food, it’s fantastic.