{"id":17637,"date":"2018-11-09T17:00:45","date_gmt":"2018-11-09T16:00:45","guid":{"rendered":"https:\/\/leregardlibre.com\/?p=17637"},"modified":"2022-09-04T10:32:38","modified_gmt":"2022-09-04T08:32:38","slug":"black-pig","status":"publish","type":"post","link":"https:\/\/leregardlibre.com\/en\/gastronomy\/black-pig\/","title":{"rendered":"Black Pig, local and kick-ass collab's"},"content":{"rendered":"

Microbrewery Fridays - Arthur Schneiter<\/em><\/p>\n\n\n\n

When we associate the terms \u00abJura\u00bb and \u00abcraftbeer\u00bb, both on Google and in the minds of beer lovers, we often think of the famous BFM. But lurking in the shadow of the Saignel\u00e9gier brewery are other malt and hop craftsmen still unknown to French-speaking palates. Black Pig is one of them.<\/strong><\/p>\n\n\n\n\n\n\n\n

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<\/a> of four beers, designed for both novices and real beergeeks.<\/p>\n\n\n\n

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

Today, the brasserie is in full expansion. Last year, Ben was joined by Christophe, his \u00abSiamese twin\u00bb (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 \u00abdominated by the Wartech culture\u00bb.<\/p>\n\n\n\n

Next year, they plan to open a taproom<\/em> and acquire brewing facilities in situ<\/em>. For the time being, the garage is no longer sufficient to satisfy their thirst for experimentation, so the two apprentice brewers (sic<\/em>) craft their hoppy creations in the vats of La N\u00e9buleuse, Renens. In the jargon, they are known as \u00ab gypsy<\/em> \u00bb. A culture that totally suits the two bearded friends, who are adepts of fun and keen collaborators. kiff<\/em>.<\/p>\n\n\n\n