After bread, the Daveloza bakery tries its hand at natural sourdough beer in Montpellier

Kévin Ubaud, François Florentin et Olivier Martinez autour de la Bal. Midi Libre – JEAN-MICHEL MART

The bakery on rue du Grand-Saint-Jean is launching into original brewing. La Bière au levain (Bal), will officially join forces at the counter, this Wednesday, April 3 at Plein Sud, rue de La-Petite-Monnaie, at the foot of the Écusson.

That’s true. With François Florentin, the founder of the Daveloza bakery, a famous den dedicated to natural sourdough, the dough is first and foremost human. Proof once again: "We know each other because I was one of his customers before having the bakery. And we always had the desire to do something in common". With whom ? Olivier Martinez of course, the boss of Deli Malt, a shop specializing in the consummate art of bottled hops. Which has been located on rue du Faubourg-du-Courreau, at number four, for six years now.

As a fairy godmother, La Brasserie de la Jonte is leaning over the brew

And François Florentin adds: " The premise was to create a thirst-quenching beer that doesn't increase too much in degree (five here) and based on sourdough bread. With the idea of ​​returning to the origins of beer which, initially, was made with fermented bread.

The rest ? "We made two, three test brews a year ago. And once we were happy with ourselves, we went to see friends (those from La Brasserie de la Jonte in Lozère, Editor's note). Thomas, the boss, helped us and modified the recipe a little. Last week the beer was delivered. And we will launch it this April 3 at the Plein Sud bar, they are also friends (read opposite). The goal is to meet our customers outside of our respective businesses." Human dough. Again.

The calligraphy of the label comes from the prodigal mind of Kevin Ubaud, one of Daveloza's bakers, passionate about graphics. Human dough. Once again.

Twelve months later, here is Sourdough Beer (Bal). In thirty liter barrels or bottled (33 cl and 75 cl), this first vintage took the volume of a thousand liter brew.

Released this April 3 at Plein Sud

It's this April 3 that the Ball will be officially launched. So and to remain as much as possible in line with his postulate, François Florentin decided to: to discover his latest one (with great fanfare) at the Plein Sud counter, at number 16 rue de La-Petite-Monnaie. A nice bar under vaults in which we favor local produce. Liquid of course but also frichtis whose products respect those who imagine them, grow them and work with them.

Fruity, cereal, well marked

L’after ?"We would like to produce a range of four or five beers with the cereals used in the bakery. For this, we are going to resume our tests with Olivier and Thomas who is fully behind us because he has always made natural sourdough bread", continues, François Florentin, always as thirsty for discoveries . Until then, a second brew is scheduled for September, another perhaps before, "by this summer".

"For these thousand liters, it took fifty kilos of bread and two hundred of cereals", explains François Florentin. "It’is a beer to quench your thirst, fruity, cereal with a good note on the finish, well defined. It is drunk well chilled, has a beautiful orange color, a beautiful foam, it holds well", analyzes Olivier Martinez with full knowledge of the facts. Capable, as a good professional that he is, of knowing how to separate the wheat from the chaff. Human dough. Once again.

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