The brewery produces small volumes (250 L per brew), this small scale allows brewing by hand and being in contact with the ingredients. I designed and self-built it with the objective of minimizing technology and I tend, with my means, towards the most ecological solution at each stage of the manufacturing process. The ingredients are chosen with care, they are healthy and sourced locally, sometimes the fruit of wild harvesting or collaborations with neighboring farmers.

The idea of the brewery is to complete the existing local brewing landscape, by offering different beers: by integrating ingredients (plants, flowers, fruits, etc.) which make up the Baronnies terroir, drawing inspiration from the brewing traditions of here and elsewhere, and by playing with ferments (farm yeasts, mixed fermentation, sour beers, etc.).

My passion for beer, and more generally for fermentation and flavors, has led me to explore a wide variety of recipes and I am delighted to share my favorites. The project is to offer a few regular beers and accompany them with ephemeral beers which will vary with the seasons.