It was in 2012 that Hervé Marat and Louis Chaudré began their brewing adventure, at the time as amateurs, for "their own pleasure". Then in 2016, they professionalized the activity and set up their company.

"Our approach was initially without great ambition, but from opportunity to opportunity, we grew and then chose a strategy", explains Hervé Marat. If they define themselves as "gypsy" brewers, that is to say that they brew without having their own equipment - at that time, at the Masclaux craft brewery in Bermericourt - Covid came to stop their progress in 2020.

In 2021 resumption of the project by renting part of the equipment from Senses Brewing with constantly increasing volumes. "In 2022, we brewed 700 hectoliters with the ambition of reaching 1,000 hectoliters in 2023," he confides.

And if the process, with a fleet of 1,000 stainless steel barrels, will be partially industrialized, the brewery remains completely artisanal. The objective is therefore to exceed 1,000 hectoliters per year. Knowing that today is considered "artisanal", a brewery producing up to 100,000 hectoliters per year.

La Lorette beer has also acquired a solid reputation and satisfaction among its customers, mainly in the hotel and restaurant industry. "For our part, we are not seeing a decrease in volumes," emphasizes Hervé Marat, who distributes his beers mainly in Champagne-Ardenne.

The final string to Hervé Marat and Louis Chaudré's bow is the opening in September 2022 of "Cuivré", a bistro in the heart of Reims, where local products and craft beers go well together. While the establishment serves Lorette on tap, it also gives pride of place to other beers, to give the malted beverage its rightful place on the tables of France's leading brewing region...