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A SHORT HISTORY OF OUR MASTER BREWER

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After finishing my studies in England, I decided to settle and make my life there. That was 25 years ago.
When I went out to the pub, the wine was often undrinkable and I didn't know what to drink as I did not like beers because of their bitterness.
Over the years, I convinced myself that there must be drinkable beers. I just had to make the effort to discover them. Beers then became "fashionable" in England and many small breweries opened their doors. This was an ideal opportunity for my desire to learn more about beers and to occupy my Saturday nights together with my English husband and his friends.

Little by little, beer has become a real passion of mine. I attended and studied several English courses to learn to brew and to discover the best food and beer pairing.

Last summer, because of Brexit, amongst others things, my husband and I decided to return to France and share our new passion for beer with the people of the Médoc wine region. I searched first for French beers that could satisfy my tastes. I wanted to create a menu of beers to allow wine lovers like me to enjoy beer.
Finally, I added to my English brewing training with a French training course at the renowned agricultural, food and beverage college in Douai in Northern France: CFPPA. Following this course, in May 2019, we established the company and called it "Les Brasseurs de Margaux" ("BM") to create the beers we wanted to share with the people of Médoc.

During my long journey through the multitudes of beers, my taste evolved. At first, I did not like the bitterness of beers. After all, nature has conditioned us to be wary of bitter tastes. But, with time and from one discovery to the next, my taste evolved and today, I can taste and like relatively bitter beers. My husband, meanwhile, only likes bitter or sour beers. Based on these observations, we decided to number our beers from 1 to 6 in order to help our customers travel the same journey I experienced. Number 1 is a white beer and number 6 is an Indian Pale Ale (IPA) that my husband and his friends particularly like.

A second characteristic of our beers is that they are rounded with a full body, but with a modest level of alcohol. We wanted to be able to explain to our consumers that, as for wine, beer complexity is not always related to its degree of alcohol.

We made the choice of quality without compromise. We have invested in new equipment and we have chosen our ingredients according to their taste and geographical location. Indeed, we try to buy locally wherever possible. It is very important to note that all of the ingredients that we put in our beers are 100% organic. We only filter mechanically and we do not add any filtering chemicals to our brewing and fermentation processes.

Today I continue to research how we can use the exogenous yeast from wine in beer. I am working on developing a solution that would bring the two worlds closer together.
Follow the next episode….

Emilie Pons
Master Brewer

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.... THE GREAT HISTORY OF THE BREWER

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After working for many years as an accountant, consultant and risk manager, I decided to start a new adventure and followed Emilie to the Médoc, in France, to open a brewery.

During my previous life, I consumed many mass-produced beers that were tasteless.
Nowadays, we produce a different type of beer with a fuller body and a more complex aroma but not too much alcohol. Our beers are certified organic by conviction because, like Emilie, I think that organic beers are higher in quality and have improved taste.
I enjoy challenges and I've always liked optimising processes to make them more efficient. Creating the brewery has been a big challenge and I have found it to be very enjoyable. Choosing the materials and the suppliers through to creating the beer, packaging and delivering it to our customers is a very satisfying experience.

I also like to cool off with a cold IPA drink after a walk in the woods with the dog or run on the trails.
And my wife is never far away to discuss the day’s activities and look forward to the future.

Duncan Wilson
Brasseur

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Brew School
IBD
Beer & Food Matching
Beer and Cider Academy

Brew School
IBD
Beer & Food Matching
Beer and Cider Academy

La formation CFPPA de Douai -Centre de Formation Professionnelle et de Promotion Agricole- se déroule plusieurs fois par an et comporte des sessions d'approfondissement sur des sujets spécifiques (biochimie, eau, fermentation, risque, ...)

The CFPPA Douai training - Professional Training Centre for Food and drink producers and Agricultural businesses - is held several times a year and includes in-depth sessions on specific topics (biochemistry, water, fermentation, risk, etc...)

Le projet est d'utiliser des levures exogènes destinées aux vins et en particulier aux grands crus de Margaux pour fabriquer de la bière.

The project is to use exogenous yeasts for wines, in particular, Margaux Grands Crus, to make beer.