Published by Leonardo Calcagno
May 18 to 21, 2023 at Windsor Station and Rio Tinto Yard Montréal
Thu-Fri 4 p.m. to 11 p.m. Sat-Sun Noon to 11 p.m.
festivalmondialbiere.qc.ca | tickets |
With Philippe Gauthier, head brewer, and co-owner
How long have you been brewing beer and what are your brewery’s core values?
The Brewery has been open since 2008. Its first beers, a blond, a red ale, a white, and an oatmeal stout, were brewed in the spring of 2008. Very quickly, the brewery turned towards creativity and the use of local products. From our beginnings, we have used Québec and organic malt to which, over time, herbs have been added (Labrador tea, Tansy, Myrique Beaumier, etc.) and fruits (strawberry, raspberry, sea buckthorn, etc.). All from the Gaspé region. At the heart of our motivations are therefore local development and the community, the quality of the products used, and also, the circular economy.
For example, since 2009, we have been brewing a strawberry beer with the residue of local strawberry alcohol production, to which many similar projects have been added.
What are the main types of beer you brew?
We brew just about every style of beer. Over the years we must have brewed over a hundred beers. I would say that our styles with the most variety are Ipa’s, fruit beers, Stouts, and lagers/pilsners.
What makes your beer unique? Are you bringing a special beer to Mondial that we should try? If so, what is it and what can you tell us about it?
The love of the terroir, the quality of the products used, and creativity.
The Praha will be available at the Mondial de la Bière. It is a Czech Pilsner, whose recipe has been worked to get as close as possible to the original style. It is made with the same ingredients in order to respect tradition, and it is the only beer to be served in bocks. The result is an incredibly refreshing beer, with a straw yellow color, topped with generous foam.
What are the plans for the future?
We will continue to create new beers, to be guided by our desire to explore and to grow through creativity. Without changing our distribution network too much, the next few years will mainly aim to boost our local sales, mainly through the opening this spring of a new restaurant in Carleton, in addition to the brasserie bar.
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