Laurence Zigliara has a doctorate in educational science, her thesis topic deals with learning to wine. She transposed her knowledge of this universe to that of beer. She appealed in a friendly way, in addition to her taste buds, to those of Pierre Guigui, former wine editor at GaultMillau, founder and director of the Concours Amphore, International Competition for organic wines and in conversion.

Good for health and for the environment, all the ingredients of the Mousse are organic and the malt is biodynamic. Organic is the only production method that guarantees minimal pollution to the environment in order to produce a healthy drink, without any chemical residue. Biodynamics is an organic cultivation practice which, moreover, allows the plant to find its balance while strengthening its own defenses.

The focus is of making beers that can pair with food, and this, using biodynamic ingredients, which is a first in France. Pierre sources his biodynamic malt in Germany, that's the only place you can find it. He uses 3 different hops, no American or NZ hops. He use Opal hops from Germany, also Strisselspalt from Alsace and the 3rd is Saaz.