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3/19/2019
Sezoens has been brewed with the finest malts using a natural process for more than 150 years. It is still being brewed to the recipe Frans Martens came up with himself, all the way back in 1867. From the outset, he opted for dry-hopping techniques to make the hop aromas in the flavour of his beer more pronounced. This possibly makes Sezoens the oldest dry-hopped beer in the world. But what is dry-hopping? We’ll briefly run you through the process.
Hop is one of the four main ingredients of beer (alongside water, malted barley and yeast). In the case of Sezoens, we use Tettnang hop, which is added to the brewing process at four separate stages: twice during the boiling process and twice during lagering. The flavour of the beer is determined by the moment at which the hop is added.
Our brewers add the first batch to the brew kettle early on in the boiling process, which is how they manage to create the beer’s bitterness. Because the hop is added early on in the brewing process, many of the essential oils evaporate and most of the hop taste is boiled away, leaving mainly the bitter wort.
The later on in the boiling process the hop is added, the more of the hop aromas are retained and the more flavoursome and aromatic the beer becomes. This is also the reason why we add a second batch of hop at the end of the boiling process.
Any brewer who wishes to produce a beer with more intense and pronounced hop notes will opt for dry-hopping. Once the maturation process complete, a final batch of fresh hop cones (or pellets) is added, by way of finishing touch. With the boiling process over - the young beer is well cool by now - and because the fermentation process is drawing to a close, the hop flavours no longer dissipate and end up playing a highly prominent role in the flavour of the beer. In the case of Sezoens, we add two batches of hops during lagering: one at the start and one at the end of the process.
The dry-hopping process is commonly used in India pale ale (IPA) beers, which have a distinct hoppy taste, but one we have been using to produce our Sezoens for well over 150 years!
All thanks to Frans Martens.
3/19/2019
Although Belgian beer has been a source of national pride for centuries, it is only in recent years that we felt brave enough to give it a culinary status. And if you need proof that beer is slowly but surely gaining somewhat of a cult status in the world of gastronomy, think about the prominent chefs who use beer in their creations or about the ever-increasing numbers of Michelin-starred restaurants who take great pride in presenting you with a separate beer list!
Indeed, just like you can pair wines with food, you can also get the perfect beer to go with your meal. It’s all about finding the right combination of flavours, about striking the perfect balance between the subtle flavours of your beer and your dish.
Our Sezoens is a most accommodating beer, both in the kitchen and at the dinner table. With an alcohol content of 6 % it is not overly strong, is easy to drink and its rich flavours - refreshing with a delicate balance between bitter and fruity - ensure that it can be paired with a whole host of meat dishes. The hoppy finish of Sezoens makes for a perfect match with pungent, matured cheeses and spicy Oriental dishes.
Or how about mussels with Sezoens? Traditionally, mussels are cooked in white wine, but did you realise that by swapping the white wine for our Sezoens beer, you can add a little extra flavour and character to the dish? Give it a try, for the combination with mussels is divine.
With the recipe below you’ll be serving the most fantastic mussels in no time at all!
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Wat heb je nodig?
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Step 1: get organised.
Run cold water over the mussels and clean the shells with your hands or a brush. Discard any shells that are damaged. (Tip: if you find any mussels with open shells, lightly tap them against the side of the sink; if the mussel closes again it’s alive. Discard any that don’t move.) Allow the mussels to drain properly.
Chop the onion and the garlic. Finely slice the leek and celery. Chop the chives.
Step 2: cooking the mussels.
Pour a splash of olive oil in your mussel pan, put it on medium heat and gently sweat the onion and garlic for a minute or two. Add the sliced leek and celery.
Mind: the idea is to soften the vegetables, not to brown them.
Now add the mussels and the Sezoens. Season with pepper, stir and cover the pot with the lid. Allow the mussels to boil over high heat for a few minutes. Give the pot a couple of good shakes to ensure that all the mussels can cook evenly. Season with pepper and salt.
When all the mussels are open, they’re cooked. Add the butter in small knobs and half of the chives. Give everything a good stir and once the butter has melted, the mussels are ready to be served. Use the leftover chives to garnish the dish.
Mussels in Sezoens beer are equally great with French fries or bread. Enjoy!
Do you have a favourite recipe with Sezoens beer? Did you come across a wonderfully unusual combination accentuated by the fruity and bitter Sezoens flavours? We’d love to hear about them at info@martens.be!
2/26/2019
Back by popular demand: the Sezoens Comedy Nights. Yep, you’ve read correctly: yet another summer of comedy shows right across Limburg coming your way. So, what’s in store? Hilarious and enthralling tales, stunning locations and great company, in sum, the perfect night out with friends or family!
We, for our part, can’t wait for summer to come around because between 26 June and 28 August the crème de la crème of the Flemish comedy scene will descend on Limburg once again. Nigel Williams, Dimitri Leue, Rob Vanoudenhoven, William Boeva and many more: week after week, they will be giving it their all.
Like last year, also Antwerp comedian Thomas Smith will be joining his fellow stand-ups during the upcoming edition of Sezoens Comedy Nights. "I thoroughly enjoyed it. Great audience, plenty of interaction. People responded when I asked a question. They played along well, even with my regular tales, if that’s what you could call them. Super night!"
In two minds: don’t be, for the Sezoens Comedy Nights are completely free of charge. What’s more, you get to savour our delectable Sezoens beer to your heart’s content all night long, on us at that!
We look forward to us all raising our glasses to another great summer at one of the following locations.
26 June 2019: Veerle Malschaert, Houthalen
3 July 2019: Gunter Lamoot, Riemst
10 July 2019: Rob Vanoudenhoven, Kinrooi
17 July 2019: Jeron Dewulf, Hechtel-Eksel
24 July 2019: Bas Birker, Lanaken
31 July 2019: Nele Bauwens, Kortessem
7 August 2019: Nigel Williams, Diepenbeek
14 August 2019: William Boeva, Bilzen
22 August 2019: TBA, Meeuwen-Gruitrode
29 August 2019: TBA, Hamont-Achel
In collaboration with TVL