Between 2011 and 2013, the adventure of the Brasseurs du
Grand Paris centered around a small converted office in Levallois accessed by
five long flights of stairs. Meet
Fabrice (originally from Brittany) and Anthony (originally from the US), both
of them passionate about craft beer. In
this space, which they converted into a makeshift brewery, they studied
brewing, developed their recipes and brewed their first range of beers for sale
to the public (La Levalloise, IPA Citra Galactique, Smoke on the Water and
In 2013 they were awarded the Silver Medal for La Levalloise
in the annual St Nicolas de Port brewing competition.
In the end of 2012, Emmanuel Rey (Volcelest, Brasserie de la
Vallée de Chevreuse) graciously welcomed us into his brewery with its more ample
brew house and fermenters in order to meet the demand for La Levalloise. Subsequently,
the teams at Brasserie Parisis and Brasserie Rabourdin made room for us to
expand our lineup of beers.
In December of 2013, we decided to stop production in
Levallois. The volumes produced locally
had become inconsequential relative to our total output.
In May 2014, La Levalloise produced in Chevreuse won gold at
St Nicolas de Port, the best pale craft beer.
Currently, all our beers are brewed in conjunction with the
team at Brasserie Rabourdin in Courpalay.
After years of experimentation as gypsy brewers, we are
ready and determined to build our own brewery.
Our goal for early 2017 is to produce our own lineup of beers in our own
facility allowing the Brasseurs du Grand Paris to become Brasserie du Grand
operate on a few simple principles :
We develop our own recipes
We participate in the brewing of each batch and are
transparent about where we brew: our bottles include the name and location of
the brewery where each beer is brewed along with a word of thanks to the team
that aided us in the production of the beer
We believe in communicating on beer style (American Pale
Ale, Porter, India Pale Ale) and not simply by beer color as is commonly done
here in France
We love hops and never compromise on the choice of
varieties, quantity or quality of the hops required to get the flavors we seek