for authenticity? Then get ready to take a massive gulp! Creativity,
traditional or experimental brewing, respect of local produce, use of organic
products and water and water from the Alps, all form some of the principles and
secrets which underpin the development of artisanal beers brewed by Les
desire to innovate in the choice of malts, years and ageing methods, to create
balanced and aromatic blends from ancestral manufacturing methods, the
requirement of local sourcing to perpetuate the brewing tradition of the
Haute-Savoie is at the core of the success of Les Brasseurs Savoyards.
all, it is also about commitment and family ties. It is a story of two
passionate brothers who decided to set up their own brewery in this exceptional
area, between lake and mountainsides and to develop and promote traditional and
innovative beers which have led to them becoming the sole and exclusive organic
brewery in France at present.
WITH A CAPITAL O
organic beer is one where all raw materials selected can be traced. From the
field to the bottle, each stage of transformation is supervised and inspected
by organic certification bodies. This gives the assurance that there has been
no treatment and all produce is free of chemical substances or pesticides.
Cereals come from organic agriculture and are malted in Belgium by a
well-renowned malting works.
additives, conservatives or other anti-oxidants are used in the products. A
chartered organic certification body analyses and certifies beers using
independent laboratories. Finally, it is also the guarantee of reduced waste
and discharge. Spent grains (solid cereal residue) are given to a local farmer
and used to feed cattle. Reducing waste and discharge is also a core concern
for Les Brasseurs Savoyards.
QUALITY CANNOT BE INVENTED, IT IS RESEARCHED AND SELECTED...THIS COMMITMENT IS WHERE OUR STRENGTH LIES
WITH QUITE A FROTH
7,000 years! From the Chang Dynasty, to the Sumerian, from the Egyptians to the
Greeks, and also in Roman, Viking, Celtic and Gaule times...Since the dawn of
time, beer has been a part of our heritage. Created by chance and by a broth,
the combination of water and cereals (barley, wheat, millet, spelt and rice), macerated
and then fermented, original beer, called "liquid bread", has been
consumed in fields, on boats, and in church taverns for over 7,000 years. This
beverage which was given curing, and even spiritual virtues, was a currency for
exchange and source of income, and has marked our history for thousands of
years. Sikaru, Tsiou, barley wine, cervoise, throughout time and across
cultures, it has had many a name, recipe and flavour before becoming, in France
with the development of brewing which in the 7th century was conferred to Abbey
monks, followed by the bitterness of hops introduced by Hildegarde de Bingen in
the 12th century, this artisanal drink with many a flavour and unrivalled