Black Pig, local and kick-ass collab's

Microbrewery Fridays - Arthur Schneiter

When we associate the terms «Jura» and «craftbeer», both on Google and in the minds of beer lovers, we often think of the famous BFM. But lurking in the shadow of the Saignelégier brewery are other malt and hop craftsmen still unknown to French-speaking palates. Black Pig is one of them.

Passionate about beer and at a standstill in his job in electronics, Ben set himself a challenge: to open (and run) his own brewery, giving priority to the local market. The brewery, started in 2015 in his garage in Courroux, offers a wide range of beers. basic assortment of four beers, designed for both novices and real beergeeks.

Visit Pi-Pig (Summer ale at 4.6%, a thirst-quenching beer with a subtle lemony taste) and the Uto-Pig (American wheat beer at 4.5%, light white) are aimed more at the general public, while the Pig-Ale (APA at 5.2%, with hops reminiscent of the tropics - watch your pronunciation!) and the Pig-Up (American IPA at 6.1%, with good bitterness and citrus) are aimed at the initiated.

Today, the brasserie is in full expansion. Last year, Ben was joined by Christophe, his «Siamese twin» (everyone confuses them), a chef by trade. Before taking to the skies and conquering other territories in French-speaking Switzerland, the two partners first want to find their balance and provide the people of the Jura with their strong-tasting beers, democratizing craft beer in a region long «dominated by the Wartech culture».

Next year, they plan to open a taproom and acquire brewing facilities in situ. For the time being, the garage is no longer sufficient to satisfy their thirst for experimentation, so the two apprentice brewers (sic) craft their hoppy creations in the vats of La Nébuleuse, Renens. In the jargon, they are known as « gypsy ». A culture that totally suits the two bearded friends, who are adepts of fun and keen collaborators. kiff.

This summer, for example, they launched a lime IPA with Geneva's Totally Beer. Originally intended as a beer-mojito hybrid to be mixed with homemade mint syrup, the brewers realized that the beer was much better... without the mint. With their comrades from BLZ Company, based in Orvin in the Bernese Jura - in the current electric political climate surrounding the Jura question, this makes them smile - the two acolytes have created a smoked beer with caraway and sauerkraut, Yadl'Ajoie.

Light on the palate, their latest creation is the perfect accompaniment to a good pork-based dish. And just in time, this weekend is Saint-Martin's Day. If you're in the Jura for the occasion, don't forget to take a look at their stand on the market in Porrentruy to taste it. You can also enjoy a warm beer (or glühbier, for the more Germanophile) with damassine. Pig, beer, Black Pig... we've come full circle.

Write to the author: arthur.schneiter@leregardlibre.com

Photo credit: © Black Pig