|
|
 Organic
Real Ale Brewery
BRASSERIE
ARTISANALE DU CANARDOU
Route de Montpon
24610 VILLEFRANCHE DE LONCHAT
Contact
: Jean-Yves et Dominique JEGO
Tél : 05 53 80 55 54
Fax : 05 53 81 61 47
Mobile : 06 83 13 02 15
E-mail : canardou@wanadoo.fr
Visits by appointment - English spoken
 Most
people are surprised to learn on their visit to this major wine-producing
area that we also boast a superb microbrewery, making a wide range
of organic real ale beers by traditional methods.
The
whole operation takes place at the Brasserie du Canardou, about
a mile north of Villefranche de Lonchat on the road to Montpon.
You
can see where and how the beer is brewed (right) and bottled,
sample some for yourself, and take home their bottle-conditioned
beers all in one place - a visit is highly recommended for all beer-lovers!
The
brewery says:
-
Pure Malt: No sugar is added to that in the malts extracted
from barely, wheat and spelt. A cereal has to germ for the malt
to be extracted so it is first soaked then dried. During the period
of germination the starch in the grain transforms naturally into
fermentable sugar (barley sugar etc.). Sometimes the malt is roasted
for the colour and flavour of brown ales. The beer is a genuine
malt infusion (200g -250g per litre of beer at 5°Alc.Vol.
against only 1g - 2g of hops).
- Brewed
by infusion: From the malt a sweet wort (juice) is obtained
which is left to ferment. The malt is crushed and left to infuse
for the time it takes to release its sugar, flavour and colour.
Only very pure water is used in the infusions.
- Hops
in full bloom: Hops can be used in a variety of forms - as
dried flowers, granules or extracts. The most natural and unrefined
form - flowers - provide the finest flavours.
- Non-filtered:
Filtered beer is very clear but the process also traps some of
the flavour and above all the yeast. Our beers are naturally decanted
when cold, a procedure which takes time but which preserves the
integrity of the finished product.
- Non-pasteurised:
The beers are living entities.
- No
added carbon dioxide: The natural fermentation process provides
the only gas in our beers - none is added. The beers are more
or less flat (like English beers) and so do not provoke a bloated
feeling, nor are they rendered acidic by the carbon dioxide.
- Bottled
on the yeast: It is the yeast which gives life to the wort
(juice) turning it into beer. In suppressing the yeast (by filtration
or pasteurisation) a more stable, but sterile, beer is produced.
We are careful to bottle or cask our beers with their yeast content.
The elements which conserve the beers are their alcohol content,
the antiseptic properties of hops and the saturation of the cask
or bottle with naturally-occurring carbon dioxide. However, the
beer can be naturally slightly cloudy, particularly if shaken,
while the yeast settles.
To
conclude : our brewing methods remain traditional, gentle and respectful
of primary ingredients and the work engendered by the yeast. They
are extremely pure beers, rich in both taste and dietary terms,
and thus easily tolerated by the body.
For more information
see their pages at pays-de-bergerac.com
|
