The brewing facility of Les Brasseurs recalls those of the Middle Ages and at the same time it is conform to the strictest hygienic rules. By choosing yeasts of the type 'high fermentation', the profile of our beers is very characteristic, but not exceedingly strong in its alcoholic content.

Our beers are made, from start to finish, in our establishments and are visible to the public eye: grinding of the malt grains; brewing (boiling and adding the hop pellets); fermentation (transformation of the malt sugar into alcohol); secondary fermentation (maturation and carbonation of the beer).

The procedures, as defined by Les Brasseurs are strictly respected, always keeping in sight the aim to achieve a good result and the respect of clients.

1. Beer and Raw Ingredients
2. Brewing
3. Fermentation
4. Secondary Fermentation