Recipe: Bellevue Bière de Mars

With this relatively obscure historical style, you can think of it as a fresher, drier, slightly lighter version of a clean bière de garde—or you can go for a more lambic-inspired version, bringing in some mixed cultures to have a say.

Josh Weikert May 9, 2024 - 2 min read

Recipe: Bellevue Bière de Mars Primary Image

Photo: Matt Graves

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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.065
FG: 1.015
IBUs: 26
ABV: 6.8%

10 lb (4.5 kg) pilsner
1 lb (454 g) Munich 10°L
8 oz (227 g) Caravienne
8 oz (227 g) wheat malt
8 oz (227 g) crystal 45°L
2 oz (57 g) black patent

1 oz (28 g) Columbus at 20 minutes [26 IBUs]

Wyeast 1007 (German Ale) Yeast

Mill the grains and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding the hops according to the schedule. After the boil, chill the wort to about 59°F (15°C), aerate, and pitch the yeast. Ferment at 60°F (16°C) for 4–5 days, then toss in 2–3 oz (57–85 g) of wheat malt and allow the temperature to rise to 67°F (19°C); hold there until fermentation is complete, gravity has stabilized, and the acidity is where you want it—perhaps 2–3 weeks. Crash, package, and carbonate.

To keep it cleaner—and closer to modern French bière de garde—simply leave out the handful of grains (and the bugs that live on them). If you want something closer to the lambicky origin story and don’t mind waiting some months, you could always go with a mixed culture such as Wyeast 3278 Belgian Lambic Blend. You can imagine other possibilities, such as bottle conditioning with Brettanomyces. However, don’t be afraid to try my handful-of-grains method—it’s simple, useful, and the results are restrained.