By opening the La Cibulle brewery, Maxime Bonnin wanted to create different beers from blends, varying hops, malts, and even several types of yeast. “On average, it takes six weeks, from production to first tasting, to craft a beer. It is this longer period that sets us apart from manufacturers. "
The Cibulle production unit is made up of a 10Hl brewing room, 3 atmospheric and isobarometric 20Hl fermenters and 2 isobarometric 10Hl fermenters.
