And not just any! If you want to experiment with new flavors, Youenn and Sylvie Pibot invite you to discover the Freheloise, their craft beer “brewed” in Fréhel.
After several years of fruitful trials during his free time, Youenn decided to give up his job in IT to devote himself to training as a brewer in 2014. The same year, with his wife, they embarked on the production and marketing of its first beers marked with the seal of the ermine.
2018 was a big step forward for Youenn and Sylvie with the installation of their company in Fréhel: a building dedicated to the different stages of production of their range of beers as well as a beer bar intended for sale and consumption on square. You will also find local products for sale (honey, fish rillettes, etc.).
Today their company supplies various bars and wine merchants in the region and the Pibots want to develop even more in the area!
The beers on offer: The white Dukez Gwenn (5,5°), the blond Dukez Melen (6,5°) and the amber Dukez Ruz (6,5°).
We all enjoy seeing bold successes like this, just like we enjoy a fresh, tasty beer for our appetizer!
That said, have you ever wondered how you go from raw materials like rye, barley or wheat to a delicious beverage? Our reporting team answers this question thanks to Youenn Pibot's explanations!
Know-how of a master brewer
First of all we start with thepasting, that is to say that the grain is crushed and then mixed with water to obtain a grind containing the enzymes and sugars necessary for manufacturing.
The mixture of malt and water will then infuse for part of the morning (1h30 exactly) to allow the juices to be released. The liquefaction of malt sugars in very hot water is called mash. Then we filter by separating the spent grain (the grains) of must (cereal juice).
The wort is then placed in a tank brought to the boil for 1h30 and hops are added (there are more than 150 different kinds of hops in the world). This process will give us the floral aroma and the bitterness that we are looking for in a beer.
Once bitter, the must is placed in a fermenter (tank) where we will add yeasts which over time will allow fermentation and the production of ethanol in the mixture. From time to time, a sample is taken to measure the density of the mixture in order to check whether the yeasts are consuming the sugars. It takes between 3 and 5 days of fermentation, then put everything in the cold for 5 to 7 days.
Finally remains thesugaring stage to make the beer more bubbly. And for that two possibilities: the first is to let the CO2 dissolve in the fermenter under pressure, the second is to add sugar so that the beer will referment later in the bottle. We finish with bottling and labeling.
Now that you know everything all you have to do is refresh yourself with a stamped bottle The Freheloise ! (In blonde, white, brown or amber). Do not hesitate to visit their brewery, organized visits can be made on request!
We remind you that alcohol abuse is dangerous for your health, consume in moderation.
René BREARD - August 25, 2020
Very fine beer, deserving to be better known, and to ensure mail order sales
Brigitte - February 13, 2019