On-site experience

We start outside, by the hop bines climbing up their strings. You crush a cone between your fingers, you smell what the beer will later do with that aroma, and the rest of the tour suddenly takes on a whole new meaning.

Then it's off to the nanobrewery: the vessels, the mashing, the boil, the fermentation. Gaëtan explains the real work, including the instructive failures, and you taste the sweet wort before it becomes beer. It's short, practical, and it stays with you.

The tasting then takes place at the table: four pastry & beer pairings served in the order in which they answer one another. The group stays small, between six and twelve people, so that everyone can ask their questions and leave with answers rather than a leaflet.