Look behind the scenes
Our highly motivated and committed brewers produce craft beers in Valais with passion and without compromise. Our philosophy is shaped by the rough side of life in the Alps. The strong character of the people of Valais are also reflected in our products. No path too steep, no slope too mighty, you fall down, you stand up again and carry on. With this obsession, almost stubbornness, we constantly search for the finest ingredients to give the VALAISANNE its strong character.
The brewing water used comes from the La Fille spring. It rises at an altitude of 1800 m above sea level above Sion near Arbaz in the Sionne valley.
Beginning In the brew house, different types of malt are crushed together to break up the grain kernels in order to extract fermentable sugars to produce a milled product called grist.
The grist is then transferred into a mash tun, where it is mixed with heated water in a process called mash conversion. The conversion process uses natural enzymes in the malt to break the malt’s starch down into sugars.
The wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added. After boiling, the wort is transferred into a whirlpool for the wort separation stage. During this stage, any malt or hop particles are removed to leave a liquid that is ready to be cooled and fermented.