Craft beer is a pure development in Vichy (Allier).

To work underneath strain? You like. And all yr spherical, whereas it lasts. Print ? The one which these bar managers serve all yr spherical to an more and more loyal clientele and above all in the hunt for more and more refined merchandise. One solely has to have a look at the rising variety of foam kingdoms which have opened up lately and their rising variety of guests to see that beer has now established a strong status within the Vichy universe of conviviality and good style.

Hops and barley produced in Puy-de-Dôme for native beers: “At the moment we are able to actually speak concerning the brewing business”

The style of the native and the terroir

Within the heart of Vichy, Passage de l’Amirauté, Cyril Beau was one of many first to open his tavern in 2019. Bottled and particularly on faucet, the smiling supervisor affords beers primarily from artisan manufacturing, from Nantes but additionally from the Darkish Lab, the well-known brewery of Clermont. And the crowds are there: each summer time and winter, La Taverne de Cyril is usually full of individuals. And he or she knew the best way to construct a pleasant community of regulars, to the nice delight of a grasp of the place for whom “persons are delicate to discovering new beers and native merchandise. Particularly since they aren’t essentially dearer than the others.”

“Persons are delicate to discovering new beers and native merchandise. Particularly since they aren’t essentially dearer than the others »Bar the tavern in Vichy Cyril the supervisor

Cyril Beau, supervisor of the tavern (empty)

The “Others” embody these industrial beers that bar house owners clearly do not draw back from, even when the time appears to face for native beer. That is confirmed by Thomas Chatillon, proprietor of La Cervoiserie, which opened on the finish of final yr on the Peupliers enterprise park in Cusset. “We’ve got increasingly requests for native merchandise. And all of the extra so since we even have a vacationer clientele who wish to style native merchandise and take them house with them,” remarks the supervisor of a bar the place Auvergne beers have discovered a privileged place on the stands. “And I wish to have direct contact with those that brew them. Realizing the brewer is the easiest way to know their product.”

Thomas Chatillon, CEO of Cervoiserie, highlights a wealthy collection of Auvergne beers.

Beer just for drunkenness, it is over

The brewers precisely. There are additionally increasingly of them making these artisan drinks with rising notoriety. Put in in Mazerier since 2019, Patrick Soquet is one in every of them. At a fee of virtually 1,000 liters per week, this former laptop scientist, who modified his life to embark on the journey of the Brasserie du Jugement Dernier, affords a collection of eight beers “in an ecological method”. The boiler is wood-fired, the malt is made in Auvergne and on this former outbuilding of the Château de Mazerier, the place he has arrange store, Patrick produces “full of life beers, every with a steadiness and an id and typically even a recipe ten take a look at occasions”. Beers that “discover their place in native supermarkets, but additionally in kegs for events, as just lately at Trévol for Château Perché”. And the brewer, who can lastly make a residing from his follow after an funding of 200,000 euros, is for certain: “As soon as you’ve got had a craft beer, it is exhausting to return to industrial beer.”

Patrick Soquet began the journey of the brewery in Mazerier. There he makes beers “of id, in an ecological method”.

A mini kombucha brewery in Saint-Menoux (Allier)

Is beer the brand new wine?

A philosophy shared by Willy Sabot, who just lately began brewing his peasant beer in Cindré, in reference to the permaculture of the Jardins d’Elodie. Right here, as a logo of a booming brewing business, hops are produced regionally. And the beer is bought in native bars, however primarily on the farm, the place the fragrant vegetation and honey produced are additionally included into the drinks’ recipes. “We wish to brew by following the crops, by being ultra-local. We make actual bourbonnaise beer! smiles the person who proudly calls himself a “peasant brewer”. And who, like so many of those hop artisans, is satisfied: “Beer only for the excessive is over. At the moment individuals need elaborate, native merchandise. In the long run, it’s kind of like wine.” The additional strain.

=> These locations the place it’s also possible to style beer in Vichy (carefully in fact): the Binche, the Bazar de l’Opera, the Ambassadors, the Gaulois, the Academy, the 7, the Guinguettes on the Allier riverbank. ..

Pierre Geraudie

Images Corentin Garault

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