00:00 The "Bracés" of course.
00:01 Let's say that you, your job, you're a "Bracer".
00:03 Well, yes, yes.
00:11 And you don't just brew wine.
00:12 I brew a lot of wine, because it's still part of the thing.
00:15 Today, in particular, we're here to explain all this.
00:17 Yes, precisely, the explanation, the pedagogy.
00:19 You, Florence, it knows you.
00:20 In the end, it was better to make a beer, and that's how we explain the best.
00:23 Well, I think that proof by example, that's what works best.
00:25 The only thing a little frustrating when you brew a beer with a lot of people like that,
00:28 is that you're not able to drink it immediately.
00:30 No, well, there you go.
00:31 What is the principle of a good beer?
00:33 Apart from the genius.
00:34 OK, well, it starts there.
00:35 First, you need genius.
00:37 You need a spark.
00:38 You need a spark, you need desire.
00:40 After all, you still need a little method, because you can't hide.
00:43 It's technique.
00:44 If you do things a little bit in any way,
00:45 well, you can be lucky, but unfortunately it's not always.
00:48 Water.
00:48 That's the useful ingredient.
00:50 Still good water.
00:51 Water, yes, good malt.
00:52 Malt, that's important.
00:54 It's organic, it's Breton.
00:55 Yes.
00:55 It's not bad.
00:57 You have to know how to do the dishes.
00:59 I would tend to say I was talking about the method, but it's not kidding.
01:01 There really is a need for good water, good malt, good hops.
01:04 So the hop is the signature, let's say.
01:06 Yes, so it's the signature.
01:08 Today we went for a beer that's not going to be very, very aromatic.
01:10 We went for a rather light base.
01:13 But yes, we still need a hop that's of quality,
01:15 and then that puts us a little bit of the butterflies awake.
01:18 Precisely, we're getting out of the alcoves of the brewery.
01:22 We saw hop growers settle in.
01:23 They left our Alsacian fields,
01:25 because you have to think of our French hop growers.
01:28 You're an Alsacian in front of you.
01:29 But it's good because you've opened this way for many decades.
01:32 Now here in the country of the Loire,
01:34 we also see hop growers flourishing in Brittany.
01:36 That's nice.
01:37 It's great.
01:38 We always want to work locally.
01:39 Of course.
01:40 It's still part of the time,
01:41 and it's part of the values we want to carry.
01:43 Sure, yes.
01:44 Kiss them, a little hop grower in Barbechat.
01:47 Ah.
01:48 Well, there's a tank that comes out every year thanks to that.
01:51 It's great.
01:52 We kiss them the day after the harvest.
01:55 It's great to be able to say that we can plant this kind of plant everywhere.
01:59 Malta is local, the Goulon is local.
02:01 It's great.
02:03 It's true that today, beer has left the thirsty side.
02:06 Because it's even going to go into gastronomy.
02:09 It's nice, it took years to do that.
02:11 But today, it's true that it's not an iconoclastic thing
02:14 to eat a great dish of French tradition
02:16 accompanied by a good local beer.
02:18 It makes sense.
02:20 I'm going against the current with that.
02:22 Really?
02:22 Completely.
02:23 I like it.
02:24 I'm from Alsace, I've always drunk beer while eating small cakes.
02:27 I've always drunk beer while eating a choucroute.
02:30 When I make faritas, I want a light beer to quench my thirst.
02:34 But with a beef rib, you'll stay with a big red one.
02:37 Me too.
02:38 With a fish, it can work.
02:40 With a little fowl, no, not even.
02:41 But with everything, beer can work, there's no problem.
02:43 And cheese too, I found that there was cheese that works.
02:46 And even a Guinness that will remind us of cheese.
02:48 Yes.
02:49 A Guinness.
02:50 You see that it comes anyway.
02:51 I have no problem with that.
02:52 It's true that we like this gastronomy.
02:54 However, I come back to our cafés.
02:57 There too, it became feminine.
02:59 You can't say no to me.
03:00 Young women, women now, beer,
03:03 it's not this consumption of the sporty,
03:06 or the badly tattooed, as they say.
03:08 I follow you 100%.
03:10 The beard, the beer fan,
03:14 this one exists today in France.
03:16 And obviously, it's feminine.
03:17 I'm delighted, I'm the first, because I love to make a beer.
03:19 I love to make a special beer, I love to make fun of girls.
03:21 There are girls who come and appreciate that.
03:23 Obviously, it's great to be out of the pill.
03:25 I love that, and we completely agree.
03:27 There is no problem.
03:28 That said, I can't get rid of the thirst beer.
03:30 For me, it's part of the denominator,
03:32 of the thing we want to drink.
03:33 It's true.
03:34 We see it, to finish,
03:35 this beer has become popular in the good sense of the term.
03:38 It's nice that all of a sudden,
03:39 we saw thousands of brewers born.
03:41 And finally, this wealth,
03:43 because I think that's the right term,
03:45 it comes to satisfy, I would say, the palates of our citizens.
03:48 Completely in line with you.
03:50 The thing I think is really great,
03:52 is that today, someone who didn't drink beer,
03:54 came here because of the quality,
03:56 the diversity of aromas,
03:58 the powerful aromas of the beers that came out,
04:00 we gave access.
04:01 We were talking earlier about beerology, mixology.
04:04 Beer goes into cocktails.
04:06 Beer is part of the table of all our aperitifs today.
04:10 Indeed, there is a big step forward,
04:13 at least on this drink, for 10 years.
04:15 And long live the Brassets!
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