Passionate about beer for several years, Thomas and Alice created the Quat’Sous microbrewery in Vecoux. Their aim is to produce simple, accessible, high-quality, and organic beers, while striving to work primarily with local partners.

Meanwhile, Romain and Pierre are developing their kombucha recipes, a non-alcoholic beverage made from fermented tea and flavored with natural and organic ingredients.

Driven by the same values ​​and the same ambition, the four friends created the Atelier des Fermenteurs cooperative in April 2021, with the goal of developing both products while building a cooperative project involving consumers, producers, and associations. Their aim is to revitalize the local economy.

After a first year of development, the brewery moved to Cleurie. They then relocated to a second facility in Peccavillers for the production of kombucha and barrel-aged spontaneous beers.

Flavien joins the team for the development of sour and barrel-aged beers, and Pauline supports Pierre and Romain.