Grand Morin, rock'n'roll beers
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Minimum order €100
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- Since 2014
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bieres_grand_morin
Brewery...
The brewery was born in the summer of 2014 in Dammartin-sur-Tigeaux in Seine-et-Marne, not far from the Coude bridge spanning the Grand Morin river. The project being to offer organic products on a local market by favoring short circuits, what could be more natural than choosing these regional consonances to create an identity. Well, it turns out that these products are also a bit rock'n'roll...
To sum up, the Pont de Coude microbrewery produces Grand Morin beers by hand. This implies brewing by hand, in small quantities and forgetting all the subtleties of industrial processes.
Values…
All my products are certified by Ecocert (or will be!). This requires that all the ingredients must also be certified apart from water and ingredients that do not exist in organic. However, they must be certified non-GMO and non-ionized and the water must have a quality certificate. So I chose the closest malt and hop producers and developed recipes with their certified products.
All my malts come from Malterie du Château in Belgium, a small malt house specializing in the production of special malts (some of which cannot be found organically in France). There are malts (based on mainly French cereals) of barley, wheat, rye, oats, spelled but also roasted, smoked, peated, etc.
Organic hops are purchased from an Alsatian agricultural counter. Since organic production is limited and fragile, the explosion of artisanal brewing and the revolution in climatic conditions greatly increase the risk of shortages of certain varieties. As I rule out having to appeal for an exemption to use conventional products, these parameters led me to choose not to base the aromatic profile of my beers on hops and to experiment with the introduction of local fruits, etc. .
You will therefore only find in my beers (excluding specials) water, barley and wheat malt, hops and yeast. I add a pinch of sugar before bottling to reactivate the yeasts and thus give the sparkling, which causes very fine bubbles and a slight deposit.
But a quality product only makes sense if it incorporates a global reflection on the entire process. Also, spent grains are given to the Beaulieu farm in Pécy to feed the heifers, the ends of the fermenter are stored and distributed to beekeepers for Asian hornet traps, the bottles are covered with peel-off adhesive labels to encourage recycling, bottles and boxes are taken back to be reused, etc.
A study has shown that the industrial brewery consumes 3 to 20 liters of water per liter of beer produced. I'm less than 1.5.
Organic beers...
The range is divided into two families:
• The "Standard": Range made up of Blonde, Amber, Brown and Alcohol-Free Blonde produced all year round to ensure availability to distributors
• “Special”: Seasonal beers that are spicy, fruity or incorporate special malts. The fruit is processed at the brewery (in a press for pome fruit, a citrus press for citrus fruit and a sieve for stone fruit) and comes from local producers (Verger du Grand Morin in Dammartin-sur-Tigeaux, Ferme des Charmettes in Autheuil-en-Valois and Antoine Devilliers in Coulommiers).
The brewery was born in the summer of 2014 in Dammartin-sur-Tigeaux in Seine-et-Marne, not far from the Coude bridge spanning the Grand Morin river. The project being to offer organic products on a local market by favoring short circuits, what could be more natural than choosing these regional consonances to create an identity. Well, it turns out that these products are also a bit rock'n'roll...
To sum up, the Pont de Coude microbrewery produces Grand Morin beers by hand. This implies brewing by hand, in small quantities and forgetting all the subtleties of industrial processes.
Values…
All my products are certified by Ecocert (or will be!). This requires that all the ingredients must also be certified apart from water and ingredients that do not exist in organic. However, they must be certified non-GMO and non-ionized and the water must have a quality certificate. So I chose the closest malt and hop producers and developed recipes with their certified products.
All my malts come from Malterie du Château in Belgium, a small malt house specializing in the production of special malts (some of which cannot be found organically in France). There are malts (based on mainly French cereals) of barley, wheat, rye, oats, spelled but also roasted, smoked, peated, etc.
Organic hops are purchased from an Alsatian agricultural counter. Since organic production is limited and fragile, the explosion of artisanal brewing and the revolution in climatic conditions greatly increase the risk of shortages of certain varieties. As I rule out having to appeal for an exemption to use conventional products, these parameters led me to choose not to base the aromatic profile of my beers on hops and to experiment with the introduction of local fruits, etc. .
You will therefore only find in my beers (excluding specials) water, barley and wheat malt, hops and yeast. I add a pinch of sugar before bottling to reactivate the yeasts and thus give the sparkling, which causes very fine bubbles and a slight deposit.
But a quality product only makes sense if it incorporates a global reflection on the entire process. Also, spent grains are given to the Beaulieu farm in Pécy to feed the heifers, the ends of the fermenter are stored and distributed to beekeepers for Asian hornet traps, the bottles are covered with peel-off adhesive labels to encourage recycling, bottles and boxes are taken back to be reused, etc.
A study has shown that the industrial brewery consumes 3 to 20 liters of water per liter of beer produced. I'm less than 1.5.
Organic beers...
The range is divided into two families:
• The "Standard": Range made up of Blonde, Amber, Brown and Alcohol-Free Blonde produced all year round to ensure availability to distributors
• “Special”: Seasonal beers that are spicy, fruity or incorporate special malts. The fruit is processed at the brewery (in a press for pome fruit, a citrus press for citrus fruit and a sieve for stone fruit) and comes from local producers (Verger du Grand Morin in Dammartin-sur-Tigeaux, Ferme des Charmettes in Autheuil-en-Valois and Antoine Devilliers in Coulommiers).
