How are they made?

It all starts with sprouted and roasted grains that are crushed before adding hot water (but not just any water: the spring water from the Monts du Pilat!). We heat, mix, and filter: the colored liquid obtained is the base of our future beer.
The next step is to add bitterness and mouthfeel through the hops that we infuse. It’s also the time to introduce subtle spice notes, but here, you won’t find any artificial flavors; we use real pieces of ginger or citrus that we infuse.
Next, we introduce the yeasts, which are essential for fermentation (without fermentation, we can’t call our beverage “beer”!). This is a very important step where the expertise of our brewers comes into play, as skill is required to minimize the production of alcohol during fermentation.
The final steps are carbonation and pasteurization, which allow us to have a stable product with the right amount of bubbles. In traditional beers, alcohol can form during a process called bottle conditioning (in this case, brewers add a bit of sugar for the yeasts to feast on, creating alcohol and CO2). We don’t add sugar, which is why we need to re-carbonate our beers.

And there you have it: the taste of beer, but without the alcohol!