Terroir

Raw materials

It all starts
next door.

We didn't pick our ingredients from a catalogue. It sets limits, and that is exactly what gives our beers their sense of place.

I · Our orchard

The orchard
in Attin

The orchard is the heart of the project. We run it on permaculture principles and as certified organic: apple, pear, nashi and plum trees, with soft fruit between the rows, strawberries, raspberries, blackberries, elderberries.

It isn’t very tidy.

Sheep spend the winter there, the hedges shelter whatever wants to live in them, and we harvest through the seasons whatever the year gives.

the PondShelterPaththe MeadowThuja hedgeLow hedgeOrchardN

An apple on its branch — IIApples, in autumn

IIIStrawberries, at the foot of the pear trees

IVRaspberries, along the row

Pink rhubarb juice running from the press into a bucket, late May

The fruit

From orchard
to press

The fruit isn't there for flavouring. We macerate it in the beer, or we press it. That is where our fruited beers come from, different every year because the harvest is too.

Rhubarb in the press, late May.

II · Our growers

Next door,
or nearly

The orchard, a neighbouring farm for the wheat, Flanders for the hops, growers some fifteen kilometres away for the fruit. The barley comes from the Hauts-de-France organic supply chain.

Brewery

Orchard, Attin Fruit

Ferme de la Douce Folie Population wheats

Buire, Campigneulles Rhubarb, strawberries · 15 km

Clairvoie, Méteren Hops

The grain

Local barley and heritage wheats

Our wheat is a population wheat grown organically by Benoît at the Ferme de la Douce Folie: a mix of old varieties, resown from one year to the next, that adapts to its soil. It brings rustic notes modern wheats have lost, and it helps keep the region's cereal diversity alive.

For barley we stick to the organic supply chain of the Hauts-de-France. It offers no roasted malts, which pushes us to find colour and depth elsewhere: in wood, and in time.

The hops

Hops from Flanders

Our hops are 100% organic and mostly come from Riquier at the Ferme de la Clairvoie in Méteren.

For our wild beers we let them age for two to three years. They lose their bitterness but keep their preservative qualities, and leave all the room to the fermentation.

The fruit

Our neighbours'
fruit

What the orchard doesn't give us, we buy from growers some fifteen kilometres away: Joséphine Boutin's rhubarb in Buire-le-Sec, and the France family's strawberries in Campigneulles-les-Grandes.

See the beers

The orchardin Attin

From orchardto press