The Founders of the Auberge Sutton Brouërie

Long live the Brett

All our microbrewery 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!

The founders of the Inn | Restaurant, Inn and microbrewery located in the Eastern Townships | Auberge Sutton Brouërie

Microbrewery beers made with our unique signature

Our goal: Produce fermented beer with a unique quality that stands out for its flavors and aromas.

Eastearn Township microbrewery beers | Restaurant, inn and microbrewery | Auberge Sutton Brouërie

Yeast based
beers

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
beers

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 farm-y touch that always leaves you wanting more!

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Fermented
beers

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.

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Assembling our
beers

A blend of fermented beer or beer aged in barrels with beer fresh from our fermenters, or other. This gives us even more unique products and allows us to make new discoveries!

The Beer
Fermenters

Our stainless steel beer 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! Cheers!

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