Festy’ beers in Souprosse is tomorrow and with a little ahead of France Bleu Gascogne

See you in Souprosse this Saturday, March 18 for the Festy’bières event organized by the badminton club AS du volant. A day dedicated to local beers and brewers!

If you ask the president of the AS du Volant de Souprosse Stéphane Ripoche what drives him in life, he will probably answer you badminton, brewing beer and cooking. With the club team, about thirty volunteers, he gives you an appointment this Saturday, March 18 for Festiby’bières in Souprosse. A great day to celebrate Saint Patrick’s Day around eight local brewers. Opening of the “fiesta” at 10 a.m. in the sports hall with musical entertainment throughout the day: discussions, tastings and exchanges with the brewers. Lunch at 10 euros with “poutine souprossaise, apple pie and coffee”. Retransmission of the Six Nations Tournament and the evening concert/tapas with the group “D comme Dusse”.

Irish Welsh et Irish stew

On the occasion of this Festy’bières de Souprosse, Stéphane Ripoche takes possession of the kitchens of France Bleu Gascogne for the program Côté Saveurs with three of the brewers present this Saturday, March 18, Idesbald Linossier of the Landes Natural Brewery
William Father of the Lugazaut Brewery
by Vielle-Soubiran and Cyril Meyer from the Dacquoise brewery in Les Halles L’Experiment’Halle
. On the menu for day one “Irish welsh traditional Welsh dish based on melted cheddar and served on a slice of bread, all au gratin in the oven, here worked with organic amber beer from the Brasserie Naturelle des Landes and one “Irish stew” succulent lamb stew with stout beer from the L’Expériment’Halle brewery prepared by the team at the Ô Marcat counter in the Dax halls, two tasty dishes within everyone’s reach. By listening to the program again, our brewers give you their recipes and explain the choice of beers for each of these dishes.

Irish welsh et Irish stew.
© Radio France


Local Landes beers, a great diversity

Each beer has its own terroir, each brewer has its own history and creativity. There is even real brewing tourism which is attracting more and more people. The brewers open their doors and are always ready to share their know-how with you. Often the beers are brewed with a few nuggets of local production such as the spirulina beer from the L’Expériment’Halle brewery**,** a completely green beer!

Cyril Meyer, brewer of L’Expériment’Halle in the halls of Dax and his spirulina beer.
© Radio France



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