Beer consumption is changing with demand turning away from quantity in favour of quality.
What’s more, the local foods trend is growing. The desire to eat local French foods works in favour of French independent breweries.
This means that beer lovers increasingly demand products with soul that stand out for their different flavours.
In 2013, at the age of 40, Sylvain Chiron had big dreams.
Beer is now produced in 100 hl batches. With its capacity of 6 000 bottles/hour, the new bottling line keeps pace with production. In 2014, a new barrel filling line was opened.
In 2015, the brewery continues investing to meet growing production needs.
Fermentation, filtration, labelling and barrelling capacities will be boosted through €1.5M in investments.
The brewery now has six additional fermentation tanks with 200 hl capacity each to meet growing demand and let bottom-fermented beers age.
At the same time, quality, security and protecting the environment are an integral part of our product process.
This modernisation goes hand in hand with a logic of sustainable development. This new tool will maintain the required level of quality while reducing energy and water consumption upstream, and effluents downstream.
Solidly rooted in its region and its land, Brasserie du Mont-Blanc is working to develop malt and hops production locally in partnership with the regional food and agriculture authority (Direction Régionale de l’Alimentation de l’Agriculture – DRAF).
The brewery is growing strongly, creating new jobs. From six employees at the old brewery, today’s team counts 12 members and will continue to grow as the work day switches from one to two eight-hour shifts.
At the same time, the brewery is developing its on-tap offer in order to meet demand from the bar and restaurant market.