Everything is a matter of talent, knowledge and know-how. Our artisans, pioneers in the world of microbrewed beers in Quebec, have innovated continuously for today, master perfectly the art and science of brewing and offer you the best brews.


Barley is the most widely used cereal because it contains a large amount of starch, necessary for the production of alcohol and carbon dioxide. Wheat, for so-called “white” beers, as well as rice, rye and buckwheat are also used. It should be noted that barley processing (an essential operation for converting cereal starch into fermentable sugar) is no longer carried out by breweries, but by specialized firms.


Since time immemorial, many spices have been used in the making of beer. It is still the case today. Hops triumphed because of its antiseptic and conservative properties. A climbing plant of the Cannabinaceae family, several varieties are found in small quantities in almost all beers. Some are added for the bitterness they provide, others for the aromatic bouquet.


Microscopic unicellular fungus yeast is responsible, during fermentation, for the transformation of grain sugar into alcohol and carbon dioxide. There are two primary varieties of beer yeasts: “Saccharomyces cerevisiae”, which are used for high fermentation beers (18 ° C to 30 ° C, ales) and “Saccharomyces Carlsbergensis”, for low-fermentation beers. (8 ° C to 15 ° C, the Lagers).


If water accounts for more than 90% of the composition of a beer, it also determines, at least in part, its flavour. In general, waters that are too mineralized are not recommended because their ions can be harmful to yeasts during fermentation. Higher fermentations (Ales) are better suited to hard water, while low fermentations (Lagers) require fresh water. To remove the chlorine it contains, the water undergoes activated carbon filtration.


Brew after brew, you will always find in our beers the same quality, the same personality and the same satisfaction. This is also the art of making excellent beer.