After twenty years of experience in fermented drinks, I started making my personal beer in 1999. In order to fully live my passion, I decided to create my brewery in 2011 after professional training. Only with natural materials (and organic since 2017), I produce at home craft beers of recognized quality.

I have 5 permanent beers (porter, abbey, ale, saison, weizen) plus seasonal brews. My production is small (120HL/year) and I work alone in order to master all the stages of production. My brasserie is also a place of culture (exhibitions, theatre, concerts, conferences, storytelling, etc.) where you can drink on the spot. You can even eat a meal of local cold meats and cheeses there on Saturday evenings from May to September by reservation 2 days before. Visits with tasting are organized for groups of 12 to 60 people by reservation.

Pascal Détrez, brewer