Brewery La Caussenarde: Terroir Temperament

Located at the foothills of the Larzac mountain plateau of southern Aveyron, the Brewery La Caussenarde lies in an idyllic spot of south-western France. La Caussenarde was founded in a farm that belonged to a Cistercian Abbey by the Augais family, a farming enterprise who had decided to diversify their activity. Baptiste, one of the Augais brothers, learned the brewing craft in the Alps between Switzerland and France before officially starting the business in October 2008.

Although one might call the Caussenarde beers ‘artisanal’, they should be more precisely known as ‘farm beer’. The difference lies in the fact that the Augais themselves grow the entirety of the cereals used in their production. The same barley that goes into their beer is also used to feed their ewes, who in turn produce milk used to produce Roquefort, the ‘king of French cheeses’.

They also produce an impressive range of beers: their regular production includes classics such as a blonde and an amber, as well as seasonal favourites – a white and a saison for spring, and for the winter, a triple and an imperial stout. They also offer two beers brewed from the more atypical bases of oat and mixed four cereals, respectively.

Although they come from time-tried tradition, they like to experiment: their recent Bariquette brew, for instance, a ‘barley wine’, is based on an amber recipe and brewed with twice the cereal amount. This already flavourful brew is then transferred into a single malt Scotch barrel for extra taste.

Beer enthusiasts should keep an eye on what they do next: plans for the coming year include another special Bariquette release, this time in a French rum barrel, as well as other cask finishes.