Malt by the bottle.



This first step consists in mixing the malts which have been selected and crushed beforehand with hot water. We are going to work on different degrees of temperature. Depending on the temperature levels used, we will create either fermentable sugars, which will be consumed by the yeasts to produce alcohol and esters, or non-fermentable sugars which will give the beer roundness.


Filtration separates the liquid obtained from brewing from the husk of the grain, called the spent grains. The spent grains form a compact whole which will be reused in our case for methanization.


The liquid resulting from the filtration is then brought to the boil for 60 to 90 minutes so as to concentrate the sugars present. It is during this step that the hops are added. Depending on when it is going to be added, it will not release the same aromas. The hops brought in the first part of the boil are the hops which will bring the bitterness and at the end of the boil the hops which will bring the aromatics.


The liquid is then cooled to bring it to the fermentation tanks. The liquid is lowered in our case to 18-20 ° to allow optimal conditions for the yeast strains with which we work most often.


Once the cooled liquid is in the tank, we will add the yeasts and the fermentation will be able to begin. In the fermentation tanks, the yeasts will transform the sugars present in the must into alcohol. The entire fermentation process, through different stages, will last about 3 weeks before being able to package the finished product.

Barrel aging

Some beers will go into barrels in which they will be able to continue their fermentation. Aging in barrels brings additional aromas and complexity to the beer.


Only beers aged in barrels will undergo the blending stage. It consists of assembling different beers to be able to obtain the beer expected by the brewers.

Bottling / kegging

This step allows the beer to be conditioned either in a bottle, a can or a barrel, depending on the desired packaging method.