{"id":48452,"date":"2024-10-25T14:40:50","date_gmt":"2024-10-25T12:40:50","guid":{"rendered":"https:\/\/horecamagazine.be\/edward-martin-ferme-mont-saint-jean\/"},"modified":"2024-10-25T14:40:52","modified_gmt":"2024-10-25T12:40:52","slug":"edward-martin-ferme-mont-saint-jean","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/edward-martin-ferme-mont-saint-jean\/","title":{"rendered":"Edward Martin – Ferme Mont Saint-Jean"},"content":{"rendered":"

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Edward Martin, repr\u00e9sentant de la quatri\u00e8me g\u00e9n\u00e9ration d\u2019une famille d\u2019entrepreneurs, est avant tout brasseur, m\u00eame si son r\u00eave de devenir distillateur s\u2019est concr\u00e9tis\u00e9 en 2017. Son histoire est intimement li\u00e9e \u00e0 celle de sa famille, dont l\u2019aventure a commenc\u00e9 en 1909 lorsque son arri\u00e8re-grand-p\u00e8re d\u00e9barqua au port d\u2019Anvers. Une v\u00e9ritable success story transmise de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration.<\/strong><\/p>\n

En 1909, John Martin, l\u2019arri\u00e8re-grand-p\u00e8re d\u2019Edward Martin, arrive \u00e0 Anvers et commence \u00e0 travailler comme ship-chandler, chargeant et d\u00e9chargeant les bateaux. Il importe notamment des alcools, qu\u2019il distribue \u00e0 travers l\u2019Europe. Rapidement, il se rend compte que la Belgique, comme l\u2019Angleterre, son pays natal, est une terre de bi\u00e8re, bien que les styles diff\u00e8rent. C\u2019est ainsi qu\u2019il commence \u00e0 importer des bi\u00e8res sp\u00e9ciales telles que la Guinness, avant de lancer ses propres marques, Gordon Scotch Ale et Martin\u2019s Pale Ale, qui deviennent des classiques anglo-belges brass\u00e9s en Belgique et inspirent m\u00eame d\u2019autres brasseurs\u2026<\/p>\n

\"\"<\/p>\n

De la brasserie \u00e0 la distillerie<\/b><\/span><\/h4>\n

La ferme moyen\u00e2geuse de Mont-Saint-Jean, situ\u00e9e en plein c\u0153ur du champ de bataille de Waterloo, a \u00e9t\u00e9 reprise il y a 10 ans par Anthony Martin, et sauv\u00e9e in extremis. Elle est aujourd\u2019hui transform\u00e9e en p\u00f4le attractif d\u00e9di\u00e9 au patrimoine brassicole de la famille Martin. \u00ab\u00a0Mon p\u00e8re, Anthony Martin, a relanc\u00e9 l\u2019activit\u00e9 de brasserie dans le b\u00e2timent historique, ce qui \u00e9tait essentiel pour maintenir l\u2019authenticit\u00e9 \u00bb, explique Edward Martin, quatri\u00e8me g\u00e9n\u00e9ration. Ce jeune passionn\u00e9 a poursuivi ses \u00e9tudes de marketing \u00e0 l\u2019EPHEC, les terminant en 2014. C\u2019est cette m\u00eame ann\u00e9e qu\u2019il rejoint la brasserie Waterloo et qu\u2019il a appris les ficelles du m\u00e9tier, d\u00e9couvert ses difficult\u00e9s. \u00ab Physiquement, le plus \u00e9prouvant dans le m\u00e9tier de brasseur a \u00e9t\u00e9 de travailler pr\u00e8s de 12 heures par jour sans m\u2019arr\u00eater: j\u2019encha\u00eenais deux brassins par jour. C\u2019est tr\u00e8s physique, et j\u2019en garde des s\u00e9quelles au dos, mais cela m\u2019a appris la rigueur \u00bb, se souvient-il. Cette opportunit\u00e9 s\u2019est pr\u00e9sent\u00e9e \u00e0 lui juste avant le Bicentenaire de la bataille de Waterloo en 2015, pour lequel il a brass\u00e9 une grande quantit\u00e9 de bi\u00e8re Waterloo. Edward s\u2019est ensuite lanc\u00e9 dans une nouvelle aventure en 2016 aupr\u00e8s du ma\u00eetre brasseur de la Brasserie Bourgogne des Flandres \u00e0 Bruges.<\/p>\n

Cependant, son v\u00e9ritable r\u00eave \u00e9tait de se lancer dans la distillation. Bien que son p\u00e8re f\u00fbt d\u2019abord surpris, voyant cela comme son propre projet de retraite, il finit par encourager et soutenir Edward dans cette entreprise.<\/p>\n

\"\"<\/p>\n

La passion pour la distillation<\/b><\/span><\/h4>\n

En 2017, Edward lance officiellement la nano-distillerie dans la ferme mill\u00e9naire de Waterloo. Tout en brassant, il se consacre \u00e0 la distillation, partageant son temps entre les deux activit\u00e9s. En 2018, il rel\u00e8ve un nouveau d\u00e9fi. Il part \u00e0 \u00c9dimbourg pour obtenir un Master en distillation \u00e0 la prestigieuse Heriot-Watt University. \u00ab\u00a0C\u2019\u00e9tait un challenge \u00e9norme, entour\u00e9 de chimistes et physiciens, alors que je poss\u00e9dais une formation en marketing. Mais j\u2019avais eu la chance d\u2019apprendre sur le terrain, \u00e0 l\u2019ancienne. J\u2019avais d\u00e9j\u00e0 brass\u00e9 et mon exp\u00e9rience pratique en brasserie m\u2019a donn\u00e9 un avantage certain. \u00bb, se rappelle-t-il.<\/p>\n

Edward met un point d\u2019honneur \u00e0 privil\u00e9gier l\u2019authenticit\u00e9 et les mati\u00e8res premi\u00e8res locales. Des tests de houblon sont \u00e9galement effectu\u00e9s sur les terrains de la ferme Mont-Saint-Jean. \u00ab Je suis pro-local \u00bb, affirme-t-il, soulignant l\u2019importance de collaborer avec les agriculteurs de proximit\u00e9 notamment pour le froment et l\u2019orge. \u00ab Ce qui est amusant, c\u2019est que je ne me nomme pas distillateur mais brasseur. Il faut d\u2019abord \u00eatre l\u2019un pour pouvoir devenir l\u2019autre. L\u2019\u00e9laboration de l\u2019alcool se fait en fermentation avec la levure. La distillation ne fait que s\u00e9parer les mol\u00e9cules d\u2019alcool. Mais la cr\u00e9ation, c\u2019est ici, en brasserie. Le m\u00e9tier d\u2019assembleur demande beaucoup de rigueur et il est tr\u00e8s complexe. Je pr\u00e9sente mes assemblages \u00e0 notre ma\u00eetre brasseur Thomas, puis \u00e0 mon p\u00e8re, qui reste le d\u00e9cideur final. Mais pour la bi\u00e8re, ce n\u2019est pas le m\u00eame d\u00e9fi. Il faut rester fid\u00e8le le plus possible \u00e0 une recette. \u00bb<\/p>\n

\"\"<\/p>\n

Sa philosophie se refl\u00e8te dans ses produits, notamment ses whiskies, o\u00f9 il r\u00e9ussit \u00e0 pr\u00e9server les ar\u00f4mes de poire et de pomme rouge gr\u00e2ce \u00e0 sa levure de brasserie. \u00ab C\u2019est ma signature et je suis fier de pouvoir la conserver apr\u00e8s la distillation et m\u00eame le vieillissement en f\u00fbts. \u00bb<\/span><\/p>\n

Aujourd\u2019hui, Edward est responsable du marketing, ainsi que de la production et de la distribution de ses whiskies et gins, tout en continuant \u00e0 brasser de la bi\u00e8re. Sa double casquette de brasseur et de distillateur, ma\u00eetre blender, lui permet de cr\u00e9er des produits uniques et de grande qualit\u00e9. \u00ab Chaque f\u00fbt r\u00e9agit diff\u00e9remment, ce qui rend chaque lot de whisky unique. Une fois les 3500 bouteilles vendues, ce whisky n\u2019existera plus jamais sous cette forme. C\u2019est ce qui attire les aficionados\u00a0: la raret\u00e9 et la qualit\u00e9. \u00bb<\/p>\n

L\u2019histoire d\u2019Edward Martin est celle d\u2019une passion familiale transmise de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration, enrichie par une qu\u00eate personnelle de perfection et d\u2019innovation. Son engagement envers la qualit\u00e9 et l\u2019authenticit\u00e9 continue de faire de ses bi\u00e8res, gins et whiskies, de v\u00e9ritables r\u00e9f\u00e9rences.<\/p>\n

\"\"<\/p>\n

[ Muriel Lombaerts – photos : \u00a9 Michel Verpoorten ]<\/span><\/p>\n

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Edward Martin, repr\u00e9sentant de la quatri\u00e8me g\u00e9n\u00e9ration d\u2019une famille d\u2019entrepreneurs, est avant tout brasseur, m\u00eame si son r\u00eave de devenir distillateur s\u2019est concr\u00e9tis\u00e9 en 2017. Son histoire est intimement li\u00e9e \u00e0 celle de sa famille, dont l\u2019aventure a commenc\u00e9 en 1909 lorsque son arri\u00e8re-grand-p\u00e8re d\u00e9barqua au port d\u2019Anvers. Une v\u00e9ritable success story transmise de g\u00e9n\u00e9ration […]<\/p>\n","protected":false},"author":5,"featured_media":48412,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[95],"tags":[],"class_list":["post-48452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nEdward Martin - Ferme Mont Saint-Jean | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Edward Martin - Ferme Mont Saint-Jean\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/edward-martin-ferme-mont-saint-jean\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Edward Martin - 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