While the Walloon craft beer world has its leading figures, it also includes passionate individuals behind the scenes whose experience and love for the product shape the success of the finest beer ranges. Benoît Jason is one of them. With over 35 years of experience, this senior commercial consultant now devotes his expertise to Brasserie Minne (formerly Brasserie de Bastogne), based in Baillonville. A meeting with a passionate figure in the industry and a champion of its convivial spirit.
A Path Guided by Passion for Malt
Nothing predestined Benoît Jason for the brewing world. After spending 14 years in clothing distribution, an opportunity and the adventure with the Riva Group (which then included Liefmans, Dentergems, and Straffe Hendrik) introduced him to the sector in the early 1990s. "I was a complete novice," he jokes today.
He quickly became involved in the early days of exporting Belgian beers to France before joining the prestigious Bosteels Brewery in Buggenhout. For 11 years, he contributed to the meteoric rise of the famous Tripel Karmeliet. At the end of 2011, he joined Huyghe Brewery (known for Delirium Tremens) until his retirement.
But passion doesn’t retire. Although he collaborated for a time on the launch of Tripick, it was his meeting with Philippe Minne in an establishment in Marche-en-Famenne that sealed his new professional chapter. Benoît then joined Brasserie Minne as a trusted commercial advisor. In fact, it was he who, during the relocation of the production facility in 2019, suggested to Philippe the idea of abandoning the name "Brasserie de Bastogne" in favor of his own surname, to establish the brewery in a true family lineage and ensure its longevity.
Brasserie Minne: The Quest for Living Excellence
Founded in 2008 in an old farm near Bastogne under the leadership of Philippe and Catherine Minne, the brewery has come a long way. In 2019, it moved its vats to Baillonville (Somme-Leuze) into a modern and high-quality infrastructure.
The team, consisting of seven full-time equivalents, upholds a strict philosophy: no beer is pasteurized. This crucial technical choice preserves the full range of flavors and offers "living" beers, equipped with remarkable stability thanks to careful refermentation in the bottle.
Philippe Minne and his partner Marc stand out for their overflowing creativity, exploring both dry-hopping techniques and the art of Grape Ales (the Vinum range based on grape musts from Alsace or Burgundy), as well as barrel aging.
The Must-Try Beers in the Range
La Trouffette Blonde (6%)
This is where it all began in 2008. This local and historic beer from the brewery, a high-fermentation blonde, seduces with its balance. It expresses subtly fruity notes and a malted freshness that earned its reputation in the Bastogne region long before the production moved.
La Super Sanglier (4.5%)
Launched in 2014, it has become the true flagship and icon of Brasserie Minne. Inspired by the spirit of Pale Ales but resolutely Belgian, this blonde beer stands out for its generously hopped profile (dry-hopping with Chinook hops). Despite its assertive aromatic character, it retains a very controlled bitterness and a low alcohol content, making it incredibly refreshing and easy to drink.
Ardenne Triple (8.5%)
This Triple fits into the purest Belgian brewing tradition, enriched with a touch of modernity. Brewed with Chinook, Simcoe, and Waï-iti hops, it offers a powerful, malty, and warm body, balanced by herbal and slightly citrus notes brought by the hops. Its refermentation in the bottle gives it unmatched roundness and stability.
Belle d’Été (6%)
Formerly known as Trouffette Belle d'été, this wheat beer (Wheat Beer) is the ultimate summer seasonal reference. Awarded multiple times at the Brussels Beer Challenge, it reveals a refreshing, airy profile, marked by soft cereal notes and a liveliness perfect for beautiful days.
The Ardenne Wood Range
This is the playground and technical gem of the brewery. Under the name Ardenne Wood, Philippe Minne creates exceptional cuvées that patiently age in oak barrels (Barrel Aged).
Whether it's the Ardenne Stout, aged in Bourbon or Whisky barrels, the Triple version aged in Cognac barrels, or the "Wood Givrée", each limited edition explores the porosity between wood, spirits, and the complexity of yeasts (sometimes enriched with Lambic touches from Cantillon for certain cuvées like the Woody Wood). A masterful work rewarded with numerous gold medals.
The Iodized Innovation: La Triple Abysse
This is the latest creation from Philippe Minne's boundless imagination, and it breaks the mold. Available only on tap or in cans, Triple Abysse is a triple-fermentation beer brewed with... edible algae. The result? A subtle, slightly iodized profile that brings a unique marine freshness without ever being excessive. A true technical exploration.
The Order of Sikaru: Celebrating Brewery Collegiality
Beyond his work for Brasserie Minne, Benoît Jason devotes his energy to fostering the spirit of sharing that has driven him since the beginning. He is one of the founders of the brotherhood of the Order of Sikaru, which is about to celebrate its 20th anniversary.
Born from the desire of several sector delegates to gather around a table, this brotherhood aims to highlight conviviality, diversity, and the know-how of independent Belgian breweries.
The Order of Sikaru distinguishes and knights new "Master Taverniers" every year, owners of noteworthy establishments who daily uphold essential principles: the variety of beer styles and the excellence of their glass service. A militant approach to preserve this unique intangible heritage, which will be honored on the Grand Place in Brussels for the Order's anniversary, where the Manneken Pis will wear the brotherhood's traditional costume for the occasion.
Practical Information
Brasserie Minne beers are distributed through a network of local merchants and specialized beverage shops in Wallonia (provinces of Luxembourg, Namur, Liège) as well as in some flagship beer culture establishments in Brussels (such as Moeder Lambic).
Official website: brasserieminne.be
Benoît Jason's final words: « Cheers to the wild boar! »