Pioneers in brewing from unmalted cereals, the innovation of Brasserie Dulion lies in its ability to produce a fermented beverage without going through the malting stage. It thus transforms local cereals, significantly reducing energy and water costs associated with malting. The model put in place makes it possible to energize and recreate a direct link with local agriculture.

Since 2013, Dulion has gone through several phases of development. A major development of activity within the Rhône-Alpes region was initiated in 2018 thanks to the investment in a new production line following the establishment of a partnership with a major distributor in CHR (coffee, hotel, restaurants) in the area. This investment increases the brewery's production capacity to 10,000 hl per year.

Our products are exclusively made from raw materials from our Lyon fields: the cereals come from the Grand Parc Miribel Jonage and the hops from Beaujolais. Another advantage is also to be able to use any type of cereal and therefore to develop original recipes. Research on the development of perennial cereals is also at the heart of our approach. Together with ISARA-Lyon and the Land Institute (Kansas USA), the brewery is involved in these research programs in order to ensure outlets for these productions and in particular with the realization of first productions from Kernza.