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.
1
Brasserie de Bretagne
44
employees
21
flavourful beers
12
beers from organic farming
7
million litres of beer brewed each year
80%
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
day
The making of our beers goes through several different stages :
1. Malting
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.
2. Crushed
de ce malt jusqu’à obtention d’une mouture, base de nos bières en devenir, qui est ensuite mélangée à de l’eau et montée en température. On nomme cette étape l’empâtage (c’est ici que se joue le degré d’alcool et la rondeur de nos bières)
3. Brewing
au sein de nos cuves nous portons alors à ébullition un mélange résultant de l’empâtage auquel on ajoute de l’eau, des épices et des houblons (ces plantes qui apportent l’amertume)
4. Fermentation
Ce moût est ensuite descendu à une température de fermentation choisie, c’est à cette étape que l’on ajoute les levures. Elles sont cruciales car ce sont elles qui transforment les sucres en alcool et en gaz carbonique (la levure magique). Notre brasserie utilise un procédé de brassage élaboré et une fermentation haute entre 18 et 25 degrés. Nos bières arrivent à maturité après 7 jours de fermentation en cuves.
5. Bottling
puis enfin refermentation naturelle en bouteille.
6. Tasting
of course, we always save the best for last.
It is because it is good to live in our family-sized brewery that our 44 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
44 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.
