The Brasserie de Bastogne brewery is located in the hamlet of Belleau in the federated entity of Vaux-sur-Sûre.
It is the result of the cooperation between Philippe Meurisse, an organic farmer in Belleau, and Philippe Minne, a brewer, with the help of his wife, Catherine, who manages the administrative and commercial side of the business.
This brewery has existed since 2008 and unusually, is located on an organic farm. Although there is no direct link between the farm and the brewery, the latter follows the philosophy of the former, treating its waste water by lagooning in the stream next to the brewery, which is located in a Natura 2000 area.
Trouffette Blonde is a coppery beer that is smooth with a direct bitterness and a flowery aroma. A beer with character that has an alcohol volume of 6%.
Troufette Brune is a reddish brown ale, it has a creamy head and a good balance between fruity acidity and malt sweetness. It has an alcohol volume of 6.8%.
Troufette Rousse is a flamboyantly orange beer. Mild and full-bodied, smelling of malt with a caramelised fragrance, it is a beer to be savoured, with an alcohol volume of 7.5%.
Troufette Belle d'été is a straw-coloured beer, naturally cloudy with a dry bitterness that has a sweet orange taste. This thirst-quenching beer has an alcohol volume of 6%.
Troufette Givrée is a winter beer dressed in black with the taste of roasted malts and a dessert flavour. It has an alcohol volume of 8.1%.
Bastogne Pale Ale is a fusion of traditions: spelt wheat, a typical Ardennes cereal and historical Indian Pale Ale exported by the English to the Indies in the 18th century. Our Bastogne Pale Ale, with its subtle blend of aromatic hops will reveal its rustic and passionate character to you, just like the Bastogne region... An unfiltered, living beer, refermented in the bottle, it has an alcohol volume of 6%.
The producer's recipe:
Venison medallions with Trouffette brune :
Ingredients (4 people): - 3 good carrots - 2 sticks of celery
- 2 big onions - 2 leeks - 1 bouquet garni - 3 cloves - some juniper berries - 2 laurel leaves - game bones - 1 fillet of venison - salt and pepper - 1 small glass of Armagnac
- butter - 1 shallot - flat leaf parsley - 1 1/2 bottle of Trouffette brune. Preparation: Preparation of the stock: Once you have washed and peeled the vegetables, cut the carrots, celery, one onion and the leeks into small pieces and put the cloves in the other onion. At the same time cook the game bones alone in the oven at maximum temperature until they change colour. In a big saucepan, melt a little butter, add the cut vegetables and stir. Add the bones, the onion with cloves, the juniper berries, the bouquet garni and the laurel leaves and pour in a whole bottle of Trouffette brune. At this stage you can season the food lightly. Cover and boil for 1 hour. Preparation of the sauce: Sieve the sock and reserve. Chop the shallot finely and cook it in a little butter, add the stock and reduce until only a quarter of the liquid is left.
Cooking the venison: Melt some butter in a frying pan and add the whole fillet, cook just until each side is brown. Wrap the fillet in aluminium foil and put it in a 200°C oven for approx.15 minutes. Remove the excess fat from the frying pan and put back on a high heat, adding the glass of Armagnac to obtain the cooking juices. You can flame cook it if you wish. Sieve and add to the sauce.
Finishing touches to the sauce: Once you have reduced the stock, add some slices of butter one by one, stirring on a low heat, you can use beurre magné (butter with flour). Taste and season as needed.
Presentation: Take your fillet out of the oven and cut it in slices 1cm thick. Put a line of sauce on a place and place 3 or 4 medallions on top. You can serve the meat with small potatoes sauted with bacon and vegetables of your choice or the classic pear with cranberries.