The Mountaineer

Montagnarde is a top-fermented Belgian beer produced by Brasserie de l'Abbaye des Rocs, a craft brewery founded in 1979 in Montignies-sur-Roc, in the province of Hainaut. With an alcohol content of around 9%, it offers a robust profile combining caramelized malt, ripe fruit, spice, and a bitterness more pronounced than its warm, enveloping appearance might suggest.

The beer's name comes from the inhabitants of Montignies-sur-Roc, called "Montagnards," thus underscoring the connection with the town where the brewery is located. Some more recent releases may also include the designation Montagnarde 1979, which refers to the year the brewery began.

Despite its brewer's name, La Montagnarde is not a monastic beer and should not be confused with a Trappist beer. Brasserie de l'Abbaye des Rocs is an independent brewery: the reference to the abbey is part of its territorial and commercial identity, but it does not indicate that production takes place within a monastery or under the control of a religious community.

An amber Belgian Strong Ale

Montagnarde is generally classified as a Belgian Strong Ales, although its classification can range from a deep golden version to a strong amber ale. In the glass, its color can range from antique gold to deep amber, with coppery highlights and a possible haze. Defining it as always brown or very dark risks creating an inaccurate expectation: the actual hue also depends on the batch, the age of the bottle, and the conditions of serving.

The head is usually abundant, clear, and quite persistent. The lively carbonation promotes the formation of a compact head and contributes to a more dynamic sip. A clean glass is essential, as detergent or grease residue can quickly reduce the head's hold.

Any sediment at the bottom of the bottle isn't necessarily a defect. In top-fermented Belgian beers, it can be caused by residual yeast. Those seeking greater clarity can pour slowly, leaving the last centimeter in the bottle; those who prefer a more rustic profile can instead incorporate a small amount.

Fruity and spicy aromas

La Montagnarde's aromatic bouquet is broad and changes as the beer warms in the glass. The opening features notes of ripe yellow fruit, citrus, pear, and apricot. Subsequently, hints of dried fruit, raisins, plums, and candied peel emerge, accompanied by a malty undertone reminiscent of bread, biscuits, and caramel.

Fermentation contributes spicy nuances that may recall pepper, cloves, or aromatic herbs. In some tastings, accents of ginger, licorice, or gingerbread may also be detected. These descriptors do not automatically indicate that these ingredients have been added: they are often sensory associations generated by the combination of malt, hops, yeast, and alcohol.

The profile may be less roasted than the initial text suggests. Notes of caramel and ripe fruit are generally more central, while sensations of coffee, cocoa, or intense roasting are not the main characteristics of this beer.

The taste and the structure

On the palate, La Montagnarde enters with a distinctly malty softness. The initial impression may be reminiscent of caramel and ripe fruit, but the beer isn't entirely sweet. Carbonation, spiciness, and a distinct bitterness lend movement to the sip.

The body is medium-full, and the alcohol content brings warmth, especially as the temperature rises. The alcohol should be integrated into the structure, though it remains noticeable and underscores the beer's bold character. Its apparent ease of drinking therefore demands caution: it's a beer to be savored slowly and in moderation.

In the finish, the malty sweetness gradually gives way to bitterness, with a peppery and slightly dry sensation. The finish is long and can evoke memories of spiced bread, citrus zest, and dried fruit. It's precisely this alternation of caramel, fruitiness, and bitterness that distinguishes La Montagnarde from many strong Belgian beers that focus almost exclusively on sweetness.

How to serve it

The serving temperature can be approximately between 9 and 12°C. If served too cold, the beer loses some of its fruity and spicy aromas; if it gets too warm, however, the alcohol component risks prevailing. It can be poured at around 9°C and allowed to evolve slowly in the glass.

A tulip glass is particularly suitable because it promotes the formation of the head and concentrates the bouquet. A wide tasting glass can also work well. It's best to avoid very narrow glasses or small mugs, which are less effective at enhancing the aromatic complexity.

Food pairings

Montagnarde pairs well with structured but not overly smoky dishes. Its malty notes pair well with roast pork, duck, spiced chicken, and slow-cooked meats. Its fruity notes can harmonize with recipes featuring apples, plums, or sweet and sour sauces, as long as the sweetness is kept under control.

It also pairs well with medium- or long-aged cheeses, especially those with a firm texture and savory flavor. A washed-rind cheese can create a more striking contrast, while walnuts and dark bread complement a simple tasting.

Vegetarian options include baked mushrooms, roasted pumpkin, savory pies, and dishes with caramelized onions. At the end of a meal, it can accompany sweet desserts that aren't too sugary, such as dried fruit, pears, or spices, avoiding delicate desserts that would easily be overpowered by its intensity.

A strong beer tied to the territory

Montagnarde is an amber Belgian Strong Ale that combines malty smoothness, fruity aromas, spicy liveliness, and a lingering bitter finish. The reference to the Abbaye des Rocs doesn't make it a monastic beer, but its name speaks directly to its connection with the inhabitants of Montignies-sur-Roc. Served at the right temperature and in an appropriate glass, it offers a complex and ever-evolving experience. However, the high alcohol content encourages slow enjoyment, preferably during a meal and always in moderation.