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BEER<br />
TREND<br />
BRASSERIE RULL:<br />
BEER FROM MOUNT CANIGOU<br />
THE CROSS AT THE TOP OF MOUNT CANIGOU<br />
Near the Spanish border, Brasserie Rull has successfully<br />
pulled off an incredible fusion of the expertise<br />
of a passionate ‘beerologist’ and a subtle combination<br />
of ingredients. The beer epitomises the<br />
outstanding, unspoilt landscapes and is brewed<br />
using artisanal techniques from cereals and hops<br />
grown by French farmers. “The beers are brewed<br />
with water from the Canigou, the sacred mountain<br />
of the Catalans”, stresses owner Stéphanie Rull.<br />
“They contain neither stabilisers or colourings or<br />
preservatives, just natural ingredients like barley<br />
malt, hops and yeast”. It has proven to be a winning<br />
formula and the business is growing. Rull has even<br />
set up an open-air bar on the premises to strengthen<br />
the appeal of her beers further and leverage<br />
the potential of a very dynamic market.<br />
BRASSERIE DU SANCY:<br />
BEER FROM VOLCANOS<br />
STÉPHANIE RULL IN THE BREWING ROOM<br />
Mainland France’s highest volcano – which peaks<br />
at 1,886 metres above sea level – befittingly lends<br />
its name to a beer that also scales the heights. The<br />
production method at Brasserie du Sancy is based<br />
on 100% malt, with no added sugar, colourings or<br />
artificial flavours and no filtering or pasteurisation.<br />
The beers display a trademark cereal-type nose<br />
where hops are distinctive but do not overwhelm<br />
the palate with bitterness. “We strive to produce<br />
beer with a crowd-pleasing flavour”, sums up<br />
owner Nicolas Dauchy. “Alcohol content is quite low<br />
compared with the same rival beers. Our ethos is<br />
to produce the finest taste at the best price point”.<br />
With a good footing in its home region, Brasserie<br />
du Sancy is developing sales across France, in<br />
export markets and even in high-end restaurants.<br />
“The market is growing really quickly with a huge<br />
number of signature styles”, adds Dauchy. “Rationalisation<br />
and professionalisation within the industry,<br />
competition among breweries and the high standards<br />
of our customers all drive us to constantly<br />
make progress”.<br />
94 SUMMER 2023 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE
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