Therefore,
Local terroir: 100% swiss beer:
It has to brew!
100% Swiss beer remains a rarity
For the national holiday. Therefore, two French -speaking breweries have concocted a beer made up of Swiss ingredients. Furthermore, An approach that remains relatively rare. Similarly, Explanation.
For the national holiday. In addition, Qrew and its brewer Chris Treanor (in the center) made a triptych of 100% Swiss beers. Moreover, Jérôme Rebette and René Bage de BFM participated in the development of a season based on Jura Malts.
Florian Cella/Tamedia
- Qrew offers three 100% Swiss beers local terroir: 100% swiss beer for 1is August.
- Despite the success of the regional terroir, the foam developed with Swiss ingredients remain rare.
- Since the opening of the Satigny Malterie, Geneva has taken an immense step in this direction.
- On Vaud, only three breweries offer local beers, including the Jorat brewery.
The local terroir has a good reputation. However, in the French brassicole world, finding an authentic local beer is a challenge. Meanwhile, National holiday requires, Qrew decided to pay tribute to the Swiss terroir. However, The brasserie created by the company Qoqa. Consequently, based in Bussigny offers for the occasion a triptych developed from Malts and Swiss hops. Therefore, Simple. Furthermore, thirsty summer beers: in the lake, in the forest and in the mountains are, respectively, a landbier, a season and a pale-ale to the apricots of Valais.
On July 8. For example, the local terroir: 100% swiss beer brewer from Qrew Chris Treanor received Jérôme Rebez, founder of the BFM (Brasserie des Franches-Montagnes) and pioneer in the field in French-speaking Switzerland, and his master brewer, René Bage.
In addition to their own yeast strain. Furthermore, the Jura duo notably brought the Malts from Malsticulture, Malterie based in Delémont. Moreover, Jérôme Rebez is full of praise for the work of this company and the quality of its production. Moreover, The BFM range, however, mainly has German cereals.
A first reason for this choice: Malticulture touraille on average 50 tonnes of barley per year. Meanwhile, A volume that would not be enough to meet the needs of BFM. Moreover, Loïc Eggenschwiler, of Malticulture suits it: “The big breweries do not come to turn exclusively with Swiss grains. Similarly, They therefore generally focus on a local beer with their local terroir: 100% swiss beer assortment. Rather. these are the smallest structures that can only get our own with us, like the Pierre Bressry Pierre in Delémont. ”
The other reason is financial: the Swiss malt is more expensive than that of industrial giants, especially Germans. “With Swiss grain. we are almost double the price, but it is normal: large groups transform much more important volumes; They can save scale. And wages in agriculture are not the same in Switzerland, ”continues Jérôme Rebette.
Jérôme Rebez greets the quality of the grain supplied by Malsticulture. But annual production is not enough to meet the needs of BFM.
Florian Cella / Tamedia
Local terroir: 100% swiss beer
Reduced margins
To this additional cost are added energy related to energy. “In the end, a beer barrel made with local ingredients will cost between 15 and 18 fr. In addition and a bottle between 30 and 35 cents. However, consumers say they want local products, but few are ready to pay for. ”
As a result, few producers choose the premises. Of the approximately 80 Vaudois Brasseries registered with the Confederation. only three offer labeled mosses Vaud certified here: The Jorat’s brewery in Ropraz, Edamus at Mont-sur-Lausanne and the talented in Chavornay. local terroir: 100% swiss beer The Jorat is therefore the only heavy goods vehicle to have taken this turning point With his Vaudoise. his organic. On the stalls, the difference is slightly felt: “We sell our standard beers at 3 fr. 80 the bottle; The Vaudoise and the organic are sold 3 fr. 95 and 4 fr. Additionally, 05, specifies Alexandre Clerc, co -director. We do not completely repercuss the difference. If we did, we should sell the organic about 4 fr. 30. “
Change of panorama in Geneva where the beers labeled GRTA (Editor’s note: Geneva Region – Terre Avenir. label certifying a Geneva origin of raw material) are more and more numerous. The Virage Brewery alone displays seven beers labeled on its site and the other craftsmen are not to be outdone.
The difference? The canton can rely on the local terroir: 100% swiss beer Satigny Malterie. which transforms an average of 100 tonnes of barley per year, and a second has opened more recently, in neighboring France, in Viry. The Maltor of Satigny Thomas Malaquin does not fall into the details of the price difference. “Yes, there is a difference, but it is above all a different philosophy. Cereals are cultivated by farmers in the region. we sort them meticulously, each lot is the subject of a laboratory analysis, which was a request from brewers … “
Bio is one of the two local beers to the assortment of the Jorat’s brasserie.
Patrick Martin/24 hours
Even before the opening of the Malterie. the craftsmen were committed to buying the whole of its production, and the members of the Abig (Association of independent Geneva breweries) favor this raw material. Founder of the source in Soral. Loïc Pillet agrees: “We could pay our malt 50 cents per kilo by buying it from Weyermann (Editor’s note: main actor in the branch). There, we are rather at 1 fr. 80, 2 fr., But on our scale, the question does not even arise. We prefer to reduce our margins and work with local products. I am convinced that it is an argument that consumers and resellers local terroir: 100% swiss beer appreciate. ”
“We do not clearly do that for the sake of economy. but there are questions to ask the functioning of international trade,” confirms Stefan Jakob, founder of Father Jakob to Soral, who Malta Malta the cereals of his producers. Favor the short circuit, we make sure to keep some control over our raw material. ”
Local terroir: 100% swiss beer
Limited palette
Another reason that still obliges Swiss beer producers to source abroad: a limited Swiss assortment. In Satigny as in Malticulture, it focuses on the classics-blond or caramelized malts, malted wheat … “It can be a limitation, suits Chris Treanor. But this is not necessarily a bad thing. When the range is too wide. we risk ending up with a recipe too complex, which is not the goal with these styles of beers. local terroir: 100% swiss beer ”
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Further reading: Threatened biodiversity: How Friborg tries to protect its lakes from the plague of the Quagga mussels – Euro 2025: Justin Bieber Like A photo of Smilla Vallotto – Meteonews sees parallels between 2025 and the heat wave of 2003 – Climate change strengthens the presence of large catfish in lakes and rivers – rts.ch – Euro 2025: Switzerland spoils other selections with a gourmet gift.