Working beneath strain? By hand. And all yr spherical, for so long as mandatory. Stress? What these bar managers serve all yr spherical to an more and more loyal clientele and above all looking for more and more subtle merchandise. One want solely take a look at the rising variety of foam realms which have opened up in recent times, and their rising participation, to see that beer has now carved out a stable status within the Vichy universe of conviviality and good flavors.
Hops and barley produced in Puy-de-Dôme for native beers: “In the present day we are able to actually speak concerning the beer business”
The style of the place and the terroir
Within the heart of Vichy, Passage de l’Amirauté, Cyril Beau was one of many first to open his Taverne in 2019. Bottled and above all on faucet, the smiling supervisor provides largely artisanal beers, from Nantes but additionally from Darkish Lab, the well-known Clermont brewery. And the group is there: each in summer time and in winter, La Taverne de Cyril is commonly full of folks. And he was in a position to create a pleasant community of regulars, to the good pleasure of an area proprietor for whom “persons are delicate to the very fact of discovering new beers, and native merchandise. Particularly since they aren’t essentially dearer than the others “.
“Individuals 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
Among the many “others” there are these industrial beers that bar managers are clearly not reluctant to supply, even when the period appears to be in favor of native beer. That is confirmed by Thomas Chatillon, proprietor of La Cervoiserie, which opened on the finish of final yr within the Peupliers business space in Cusset. “We’ve got increasingly more requests for native merchandise. Particularly since we even have a vacationer clientele, who need to have the ability to style native merchandise and take them house ”, observes the supervisor of a spot the place Auvergne beers have discovered a spot of selection on the stalls. “And I wish to have direct contact with those that produce them. Attending to know the brewer is one of the best ways to get to know his product “.
Thomas Chatillon, head of the Cervoiserie, highlights a wealthy vary of Auvergne beers.
Beer only for drunkenness, it is over
The brewers the truth is. Increasingly are additionally those that produce these craft drinks with a rising notoriety. Put in in Mazerier since 2019, Patrick Soquet is one in every of them. At a price of practically 1,000 liters per week, this former laptop scientist, who has modified his life to embark on the journey of La brasserie du Jugement Dernier, provides a spread of eight beers “with an ecological method”. The boiler is wooden fired, the malt is produced in Auvergne and, on this former annex of the fortress of Mazerier the place he has settled, Patrick produces “stay beers, which all have a steadiness and an id, typically even experimenting with a recipe ten instances”. Beers that discover their place “in native supermarkets, but additionally in barrels for events, as not too long ago in Trévol for Château Why”. And the brewer, who’s lastly beginning to earn a dwelling after investing € 200,000, is for certain: “If you drink a craft beer, it is onerous to return to the commercial one.”
Patrick Soquet has launched into the journey of the brewery, in Mazerier. There he brews 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 not too long ago produced his peasant beer in Cindré, in reference to the permaculture of the Jardins d’Elodie. Right here, as an emblem of a thriving brewing business, hops are produced regionally. And the beer is bought in native bars however above all on the farm, the place the fragrant vegetation and honey produced are additionally included within the drink recipes. “We wish to produce following the crops, being ultra-local. We produce actual Bourbonnaise beer! smiles on the man who proudly defines himself as a “brewer farmer”. And who, like so many of those hops artisans, is satisfied: “The beer is over just for drunkenness. In the present day, folks need elaborate native merchandise. Ultimately it’s a bit like wine ”. The additional strain.
=> These locations the place you may as well style beers in Vichy (sparsely, after all): the Binche, the Bazar de l’Opera, the Ambassadors, the Gaulois, the Academy, the 7, the guinguette alongside the Allier river. ..
Picture Corentin Garault