{"id":21842,"date":"2021-07-10T07:01:00","date_gmt":"2021-07-10T05:01:00","guid":{"rendered":"https:\/\/www.altercampagne.net\/?p=21842"},"modified":"2024-10-28T14:10:43","modified_gmt":"2024-10-28T13:10:43","slug":"la-brasserie-distribilh-lindependance-au-coeur-de-la-demarche","status":"publish","type":"post","link":"https:\/\/www.altercampagne.net\/?p=21842","title":{"rendered":"La brasserie d’Istribilh, l\u2019ind\u00e9pendance au c\u0153ur de la d\u00e9marche"},"content":{"rendered":"\n

Du vin \u00e0 la bi\u00e8re<\/h4>\n\n\n\n

Viticulteur-\u0153nologue de formation, Gwenol\u00e9 a travaill\u00e9 pour des domaines viticoles bio dans le Bordolet, en Nouvelle Z\u00e9lande et au Portugal.
Rapidement, il a ressenti le besoin de revenir dans son village natal<\/strong> \u00e0 Plouider dans le Finist\u00e8re. Malgr\u00e9 le r\u00e9chauffement climatique, la production de vin n\u2019est pas possible dans cette partie de l\u2019hexagone. <\/p>\n\n\n\n

\u00ab\u00a0Je distribue mes bi\u00e8res dans un rayon de quarante kilom\u00e8tres<\/strong> autour de la brasserie. On s\u2019arrange pour partager les circuits de distribution<\/strong> avec les clients (cavistes, \u00e9picerie, restaurants). Quand ils viennent sur place, ils me voient travailler et d\u00e9couvrent l\u2019univers du brassage<\/strong>.\u00a0\u00bb<\/em><\/p>\n\n\n\n

De la culture au brassage<\/h4>\n\n\n\n

Apr\u00e8s une exp\u00e9rience professionnelle \u00e0 la Brasserie Lancelot, Gwenol\u00e9 lance sa brasserie dans la ferme familiale<\/strong>. Suivant la m\u00eame logique que ses confr\u00e8res vignerons, il veut une mati\u00e8re premi\u00e8re locale et bio<\/strong>. <\/p>\n\n\n\n

\u00ab\u00a0Je n’ai pas besoin d\u2019aller \u00e0 l\u2019autre bout du monde pour trouver ce qui m\u2019int\u00e9resse. Je travaille pour me loger, me nourrir, me v\u00eatir et c\u2019est l\u2019essentiel<\/strong> ! Dans un rayon de dix kilom\u00e8tre, j\u2019ai acc\u00e8s \u00e0 de tr\u00e8s bons l\u00e9gumes bio et des plages magnifiques, c\u2019est parfait !\u00a0\u00bb<\/em><\/p>\n\n\n\n

Une histoire d’amiti\u00e9<\/h4>\n\n\n\n

Il motive Beno\u00eet<\/strong>, son ami d\u2019enfance, \u00e0 se lancer dans la culture de c\u00e9r\u00e9ales<\/strong> (orge, seigle, avoine, bl\u00e9) et de houblon<\/strong>.
Chaque ann\u00e9e, une cinquantaine de copains viennent les aider aux moissons et \u00e0 la r\u00e9colte des pr\u00e9cieux c\u00f4nes de houblon.
M\u00eame s\u2019ils aiment cette ambiance vendanges, les deux amis pr\u00e9voient de concevoir une r\u00e9colteuse de houblon en licence libre<\/strong>.<\/p>\n\n\n\n

\"\"<\/a>
les deux comp\u00e8res en tenue<\/figcaption><\/figure>\n\n\n\n

\u00ab\u00a0Avec Beno\u00eet, on voulait \u00eatre ind\u00e9pendant<\/strong>. En plus de la culture du houblon et de l\u2019orge, on s\u2019est associ\u00e9 pour cr\u00e9er notre malterie. On ma\u00eetrise l\u2019ensemble du proc\u00e9d\u00e9 de fabrication de la bi\u00e8re<\/strong>. <\/em>
Avant, on faisait malter nos c\u00e9r\u00e9ales par Emmanuel \u00e0 Malt Fabrique<\/strong><\/a> dans les C\u00f4tes d\u2019Armor. Emmanuel ne pouvait pas r\u00e9pondre \u00e0 toute la demande Bretonne. Il nous a form\u00e9s et accompagn\u00e9s pour notre projet. <\/em>
A notre tour, nous maltons les petites productions c\u00e9r\u00e9ali\u00e8res des paysans-brasseurs du Finist\u00e8re<\/strong><\/em>.\u00a0\u00bb<\/p>\n\n\n\n

Nous gouterons les bi\u00e8res de Benoit et Gwenol\u00e9 \u00e0 la brasserie d’Istribilh<\/strong><\/a> le 25 ao\u00fbt 2021<\/p>\n\n\n\n

Mathieu<\/strong><\/p>\n\n\n\n

Mathieu Fromont, Brasserie Plume Jurassienne<\/a><\/strong><\/p>\n\n\n\n

Mathieu Fromont Brasserie Plume Jurassienne<\/a> (Cramans, Jura)<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Du vin \u00e0 la bi\u00e8re Viticulteur-\u0153nologue de formation, Gwenol\u00e9 a travaill\u00e9 pour des domaines viticoles bio dans le Bordolet, en Nouvelle Z\u00e9lande et au Portugal. Rapidement, il a ressenti le besoin de revenir dans son village natal \u00e0 Plouider dans le Finist\u00e8re. Malgr\u00e9 le r\u00e9chauffement climatique, la production de vin n\u2019est pas … <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":214,"featured_media":21607,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4313,3472,4037,4198],"tags":[410,552,950,2413,3853,3854,4371,4450,4454,4458,4459,4461,4462,4464,4466],"class_list":["post-21842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-altertour","category-bretagne","category-biere","category-edition-2021","tag-finistere","tag-mathieu-fromont","tag-biere","tag-brasserie","tag-houblonniere","tag-houblon","tag-gwenole-ollivier","tag-brasserie-plume-jurassienne","tag-brasserie-plume","tag-brasserie-distribilh","tag-plouider","tag-malterie","tag-paysan-brasseur","tag-licence-libre","tag-brasserie-artisanale"],"yoast_head":"\nLa brasserie d'Istribilh, l\u2019ind\u00e9pendance au c\u0153ur de la d\u00e9marche - AlterTour<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.altercampagne.net\/?p=21842\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La brasserie d'Istribilh, l\u2019ind\u00e9pendance au c\u0153ur de la d\u00e9marche - AlterTour\" \/>\n<meta property=\"og:description\" content=\"Du vin \u00e0 la bi\u00e8re Viticulteur-\u0153nologue de formation, Gwenol\u00e9 a travaill\u00e9 pour des domaines viticoles bio dans le Bordolet, en Nouvelle Z\u00e9lande et au Portugal. Rapidement, il a ressenti le besoin de revenir dans son village natal \u00e0 Plouider dans le Finist\u00e8re. Malgr\u00e9 le r\u00e9chauffement climatique, la production de vin n\u2019est pas ... 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