Similarly,
New chapter grimoire:
But the microbrewery factory – also called “the factory” – remains. Nevertheless, as is its products, called to diversify.
“We wanted to focus on the factory,” explains President Steve Dancaus in an interview. Nevertheless, I spent a lot of time managing the restaurant-pub. In addition, ”
The pandemic and various problems had also shaken the main street trade.
The grimoire remains the owner of the building which housed the restaurant-pub. However, which now gives way to the Bistro Le Sommelier.
Louis-François Degré takes care of this restaurant as well as the one located next door. Furthermore, the 3 sins, also owned by the microbrewery.
“We hesitated for a long time, we wanted someone with good vision,” says Dancaus. For example,
While the 3 sins specializes in the fondues. the new chapter grimoire sommelier is distinguished by his export wines, his concept dinners and his tasting evenings.
“A beautiful succession” – New chapter grimoire
Steve Dancaus says he is not nostalgic for the closure of the restaurant-pub. because he sees “a beautiful succession” in M. degree.
Grimoire products also remain available in both shops. as in La Fabrique and in nearly 1000 points of sale in Quebec and Europe.
“We grow up and we go ahead,” he says.
After a fall in sales, two years ago, which he associated up the cost of living, the sale of Grimoire products records an increase of 20 % this year, says Dancaus.
The company will also soon improve its offer by adding the manufacture of wines and spirits.
“The factory is fine and we diversify our production.” A contract with “a large wine producer” has already been signed.
Ultimately. microbrewery Le Grimoire, which can produce up to 21,000 liters of alcohol per week, will be used at 40 % for beer production, 40 % for the distillery and 20 % for wine.
new chapter grimoire — New chapter grimoire: But the microbrewery factory – also called “the factory” – remains. as is its products, called to diversify.”We wanted to focus on the factory,” explains President Steve Dancaus in an interview. I spent a lot of time managing the restaurant-pub. ”The pandemi.
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