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Alcoholic drinks from Belgium, north-east France, Normandy
Frênette is a light, fizzy country drink made by fermenting sugared water flavoured with ash leaves. Modern recipes infuse the leaves, add sugar, roasted chicory or orange peel and a little tartaric or citric acid, ferment with brewer's yeast for about ten days, then bottle it to build fizz. Older versions are said to have used only the leaves, with sugar from ash manna and aphid honeydew.
A short entry: the sources we found record only what is said here about Frênette itself.
| Ash leaves20 g | [pps-frenette] |
| Roasted chicory root20 g | Roasted about 1 hour near 100 °C, then boiled 15 minutes; or orange peel instead[pps-frenette] |
| Tartaric acid15 g | 20 g citric acid in the orange-peel version[pps-frenette] |
| Sugar1 kg | [pps-frenette] |
| Water, preferably soft18 L | [pps-frenette] |
| Brewer's yeast1 sachet | [pps-frenette] |
| Starter | defined-culture: brewer's yeast in the published recipe |
Total time across the recorded steps: 17 days – 31 days
What changes: Boiling water is poured over ash leaves and left to steep
Output: ash-leaf infusion.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Frênette is a light, fizzy country drink made by fermenting sugared water flavoured with ash leaves. Modern recipes infuse the leaves, add sugar, roasted chicory or orange peel and a little tartaric or citric acid, ferment with brewer's yeast for about ten days, then bottle it to build fizz. Older versions are said to have used only the leaves, with sugar from ash manna and aphid honeydew. Made in 4 steps over 17 days – 31 days. The longest step, bottle and let it build fizz, takes 7–21 days (PasseportSanté 2021).
| Main step | 7–21 daysReported[pps-frenette] | Bottle and let it build fizz |
|---|---|---|
| Temperature | 22–28 °CReported[pps-frenette] | Mix with chicory decoction, sugar syrup and acid; add yeast |
Frênette is flavoured with ash leaves rather than fruit, so almost all its sugar is added. Like a small beer or ginger beer, it is a short ferment finished in sealed bottles for fizz.
The recipe page bottles the drink in carefully corked bottles tied down with wire, and lists thick-glass bottles made for cider or beer among the supplies. The drink builds its fizz in the bottle.
Every number is labelled with how it is known. How this atlas is made
The bitter bark of young ash twigs was long used against fever, which earned the tree the name "quinquina of Europe" (Häne and Kaennel Dobbertin). Ash leaves steeped in sugared water give frênette, a tonic, refreshing drink with a very old tradition in some regions of France.
