The microbrewery l'Apaisée has been founded in 2015 in Geneva. We have fun making beers that we enjoy drinking. These beers can be classified in two categories:

Clean, dry and hoppy ales, mainly IPAs, conditioned in 33cl bottles or in 20 liter kegs. Oh yes, I almost forgot, we also produce big rich imperial stouts.

Sour and funky beers, created by mixed fermentations of wild yeast (such as Brettanomyces) and bacteria (such as Lactobacillus and Pediococcus) among other microbes. Those beers are even dryer (zéro residual sugar) and most of the time aged in oak barrels and foeders for a period between 6 months and 2 years.

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