The Founders

Long live the Brett

All our beers are fermented with Brettanomyces yeasts. This is the perfect profile for us. Due to the high capacity of these yeasts to decompose sugars, they give beers a drier profile, leaving less residual sugar and more room for the aromas of hops and grains used. A unique profile and signature at Sutton Brouërie.

Pat Roy, Élise Bourduas and Martin Surprenant

What makes us unique!

Our unique

Signature

Produce a unique quality product that stands out for its flavors and aromas. Make all fermented beers based on Brettanomyces yeasts.

A matter

of Yeast

Pat Roy, artisan brewer, is categorical: here, it ferments with “Bretts”! All the beers made at Auberge Sutton Brouërie are fermented with these yeasts which are often used more in secondary fermentation to give the beers a very “wild” profile, often characterized by notes of leather, farm and horse.

Primary

Fermentation

Here, they are given priority, in primary fermentation, in order to develop a more subtle profile than when they are used in secondary fermentation. The result: fruity notes, sometimes leathery, with a light farmy touch that always makes you want more!

Bar
re
l

In barrel

Fermentation

Several beers will ferment and spend a moment in oak barrels. This allows not only to give a second life to these magnificent objects, but also to develop aromas in an even more complex way.

As
sem
bly

The

Assemblies

Blends of fermented or aged beers in barrels with fresh beers coming out of fermenters, or other. This gives even more unique products and to make new discoveries!

The

Fermenters

Our stainless steel fermenters have been designed specifically for our fermentation method. Usually “conical”, these fermenters have a practically flat bottom. Why? Because Brettanomyces yeasts flocculate much less than Saccharomyces. So! Good tasting!

Fer
me
nt

A matter

of Yeast

Pat Roy, artisan brewer, is categorical: here, it ferments with “Bretts”! All the beers made at Auberge Sutton Brouërie are fermented with these yeasts which are often used more in secondary fermentation to give the beers a very “wild” profile, often characterized by notes of leather, farm and horse.

Primary

Fermentation

Here, they are given priority, in primary fermentation, in order to develop a more subtle profile than when they are used in secondary fermentation. The result: fruity notes, sometimes leathery, with a light farmy touch that always makes you want more!

bar
re
l

In barrel

Fermentation

Several beers will ferment and spend a moment in oak barrels. This allows not only to give a second life to these magnificent objects, but also to develop aromas in an even more complex way.

The

Assemblies

Blends of fermented or aged beers in barrels with fresh beers coming out of fermenters, or other. This gives even more unique products and to make new discoveries!

As
sem
bli
es

The

Fermenters

Our stainless steel fermenters have been designed specifically for our fermentation method. Usually “conical”, these fermenters have a practically flat bottom. Why? Because Brettanomyces yeasts flocculate much less than Saccharomyces. So! Good tasting!