Beer Xmise

The portrait

Xmise En Biere wasn't really our beer. It was our participation in the collective adventure of the eponymous festival, our way of saying we were present in this celebration of craft beer in French-speaking Switzerland.

This ephemeral creation developed a surprising saline-citrus profile. On the nose, the acidity of lime mingled with intriguing salty notes, like a sea breeze captured in a glass. On the palate, the light body allowed this salt-citrus duality to express itself without falling into aggressive acidity. A refreshing beer that played on the unexpected.

Neither entirely safe nor entirely salty, this collaboration navigated hybrid territory. It demonstrated our ability to adapt to creative constraints while maintaining our signature taste. A stylistic exercise that reminded us that sometimes the best creations are born from the most restrictive orders.

The story

Mise En Biere was THE event for craft beer in French-speaking Switzerland. When the organizers asked us to create a special beer, we weren't going to miss the opportunity to participate in this celebration.

The constraints were vague, the creative space immense. We chose experimentation: this salt-lemon combination that surprises at first but reveals its logic after a few sips. A beer that questioned as much as it quenched thirst.

This collaboration allowed us to explore flavors we might never have explored in our regular line. An open-air laboratory where boldness was not only tolerated, but encouraged.

Xmise En Biere will remain in our memories as this creative interlude that reminded us why we love collaborations so much: they push us out of our comfort zone.

Food and beer pairings

This beer with its salty-lemony profile naturally found its place at the start of a meal, as a liquid appetizer.

Seafood was his obvious ally. Fresh oysters, pink shrimp, whelks: the salinity of the beer echoed the ocean's iodine, while the citrus notes recalled the traditional lemon that accompanies these dishes. A natural marine harmony.

Composed summer salads also benefited from its freshness. Mesclun with citrus, quinoa salad with lemon, vegetable carpaccio: it brought a liveliness that awakened the green flavors.

For the more adventurous, it paired surprisingly well with fresh goat cheese. The salt brought out the minerality of the goat's milk, while the lemony acidity created a mouth-watering contrast.

As an aperitif , it was excellent with green olives, anchovies or small stuffed vegetables from Nice. Its Mediterranean profile was ahead of its time.

The final word

Xmise En Biere is one of those fleeting creations that stands out more for its audacity than its longevity. This collaboration reminds us that participating in the brewing ecosystem also means knowing how to step outside of your usual range to explore new horizons.

Although fleeting, this experience enriched our approach to salt profiles and our understanding of acid balances. Proof that even the most one-off projects can leave lasting traces in our creative arsenal.

Cheers! 🍻

The recipe