How long have you been doing this activity?

The brewery has existed since 2007 and has been based in Saint-Nabord since 2009. Our production is between 80 and 100 hectoliters per year, with growth potential.
We are also starting to participate in some competitions, such as the international competition in Lyon. We have not yet been awarded a prize, but I hope that one day! I must say that I am not taking the easy route: I could offer an ephemeral beer just for the competition and rank in a specific category, with only ten or so participants, but that does not interest me. I prefer to go where there are more people and try to get real recognition, for a blonde or an amber beer for example.

How did you get started brewing beer?

I started brewing at the age of 15, with my grandfather. I have always been fascinated by beer. It's like wine, it's alive: you brew it in winter, it will react in a certain way, you brew it in summer it will react differently with the higher temperatures. It's a product that must be constantly monitored. And then there is also the festive, friendly side... it all comes together.

What do you like most about this job?

Without hesitation, the relationship and work with our workers, because they are recognized as disabled workers. There is a real transmission of knowledge and it allows them to learn this profession.
Why do we do a PH? Why do we do a density? Why do we work like this rather than like that? What really interests me is this transmission and getting them to control the entire manufacturing process themselves, from A to Z.

What is your favorite beer in your production?

The latest, Rougeotte des Bois! This is a beer where I wanted to stand out from all the very sweet red beers, in which we ultimately forget the whole beer side. So I worked on a red beer based on malt, flavored with natural fruit purees, and we end up with a beer that is very little sweet, very little bitter, strong in fruit flavors, but which will lead the person who does not like beer to appreciate the bitterness of this drink.

I got this idea while watching a show about Brussels sprouts! A chef who works in a canteen was explaining why, when we are children, we don't like Brussels sprouts, and when we become adults, our palate gets used to the bitterness and we will start to like this vegetable. I said to myself "If he managed to get his students to eat Brussels sprouts, I can get someone who doesn't like them to drink beer!"

Your activity in 3 words? Solidarity, knowledge and pleasure
A motivation? Increase the workshop capacity to be able to transmit knowledge to more workers
A place in the Secret Vosges? A rock band, some brewer friends and a beer tasting evening in the crypt of the church in Remiremont: that would be super rock'n'roll!

– Julien Boutrelle

On-site sales, Monday to Thursday from 8 a.m. to 17 p.m. and Friday from 8 a.m. to 12 p.m. Visits possible on request.