Bretagne • France
Jutting out into the Atlantic Ocean from France’s west coast, Brittany (Bretagne) has always enjoyed a mysterious aura, from the Neolithic standing stones at Carnac to the medieval legends surrounding Lancelot’s birthplace, the magical and dangerous Breton forest.
The region is now France’s largest agricultural producer and a notable supplier of seafood, found in abundance off of its rocky coast. This wealth of produce and livestock has greatly influenced the region’s gastronomic culture, which includes a vibrant brewing scene. Brittany retains strong ties to its Celtic heritage, reflected in its beer styles and ciders as well as its cultural identity. Festive gatherings often revolve around the sound of bagpipes and free-flowing Breton beer.
Brittany native Jacques Cartier stocked his ship with beer for his voyages to Canada (where he learned to add spruce to it to combat scurvy). Many Bretons immigrated to the U.S. in the early 19th century and brought their gastronomic traditions with them, becoming chefs and restaurant owners. A number of French restaurants in the U.S. are still run by Bretons in the kitchen.
Brasserie de Bretagne was established in 2000 by childhood friends Jean-François Istin and Hervé Corbel and they create award-winning beers in the Belgian and Anglo-Saxon styles.
Brasserie de Bretagne is a member of the French Craft Brewers Association.