Brett & Sauvage - Nano-Brasserie

First of all, at Brett & Sauvage, there's only one basic recipe. The beers are always crafted with the same grain recipe and contain aged hops. Herbs and berries are either native, wild or cultivated. Yeasts and lactic acid bacteria naturally present in the air seed the wort as it cools, lending complexity to the final product. The season, the rain, the fine weather, and even the direction of the wind influence the flora of our must as it passes through the cooling tank, commonly known as coolship. This is known as spontaneous fermentation. The beers are then aged for one to three years in oak barrels.
Some beers are also called “seeded”. Our production is seeded with ferments collected in the Gaspé environment. Our ciders are made with apples from wild apple trees. Wild yeasts are also used for fermentation. Finally, we blend our beers and ciders, sometimes from different barrels, and our spontaneously fermented and seeded beers.
Incidentally, our products are 100% Québec, including grains and ferments.