This was our starting point, driven by a real passion for brewing and our region. Over the years, we have extended our range of products and the flavours that evolved under the name of “Brasserie de Bretagne” replacing the original “Brasserie BRITT”. With a culture and a regional heritage of international renown, our Brewery is aperfect ambassador for our region with a pinch of avant-gardism.
Since 2020 our team has moved a few kilometres from Trégunc, to a new production site of 8500 m2, located in the coastal town of Concarneau. Here, our brewers continue to develop quality brews, made from local products and know-how inspired by artisanal techniques, to offer you 4 signature beers and more than 21 recipes with distinct and strong characters.
This culture of innovation fuels all our projects on a daily basis, providing our brewerswith a limitless playing field and regularly offering you new experiences, never ceasing to surprise you.
Although we have a strong traditional base, we also look to the future.
Brasserie de Bretagne
beers from organic farming
million litres of beer brewed each year
of our bottles are recycled
Respecting traditional know-how and its regional culture, the Brasserie de Bretagne is careful to maintain manufacturing and brewing techniques in line with traditional processes, in order to remain faithful to and continuing to share Breton brewing traditions.
● 1 master-brewer
● 4 brewers
● 7 million litres produced each year
● 100,000 bottles filled every day
● on average one beer from our brewery is drunk every second of every
The making of our beers goes through several different stages :
of organic barley by our local malt-makers. This malt determines, according to time and cooking temperature, the future colour and intensity of our recipes as well as the toasted, roasted or biscuited notes you can find in them.
This malt is crushed until the right grind is obtained, providing the basis of our beers, which is then mixed with water and heated. This stage is called the mashing stage (this is where the degree of alcohol and the roundness of our beers are determined).
in our vats we then bring to boiling point a mixture resulting from the mash to which we add water, spices and hops that bring the required level of bitterness.
this must is then lowered to a chosen fermentation temperature, and it is at this stage that the yeasts are added. They are crucial because they are the ones that transform the sugars into alcohol and carbon dioxide (the magic yeast). Our brewery uses an elaborate brewing process and a top fermentation temperature of between 18° and 25°. Our beers reach maturity after 7 days of fermentation in vats.
then natural refermentation in the bottle.
of course, we always save the best for last.
It is because it is good to live in our family-sized brewery that our 43 or so employees have been helping to keep Brasserie de Bretagne's history alive and have continued
to write it on a daily basis for more than two decades.
An enthusiastic, dynamic, resolutely committed team of our best ambassadors both
home and abroad.
1 master brewer | 4 brewers
43 employees | 100% passion
All these things are what drive us. Authenticity, flavours, creation and commitment are the key words that keep the Brasserie de Bretagne going.
Stay Tunned !
The Brasserie de Bretagne crew is on the lookout for all your comments in terms of bio-localisation, geo-localisation, projects to be bottled or casked, exchanges and meetings, or simply to find out how it brews.