The little story of the brewery
In the meantime, Xavier discovered the forum brassageamateur.com and participated in several Brassams: incredible encounters between French-speaking amateur brewers. An exceptional opportunity to share, learn, have fun, all in a friendly atmosphere. Renaud Ott, a former roommate and colleague of Xavier's thesis, had started brewing some time before and was a precious help. This mentally ill man has built his brewery from A to Z and reports his adventures on his blog.
After less than thirty brews of about twenty litres and a few collaborations with Renaud, Xavier moved up a gear and fell in love with an ingenious system developed by a Bernese, Daniel Michel. They brew together on a prototype of the machine in Bern, make friends and Xavier becomes his first customer.
While waiting to receive the custom-made machine, it is necessary to find a room in Geneva, the kitchen is no longer sufficient to accommodate a machine weighing nearly a ton with full tanks.
5 days later, on December 7, Xavier brews his first beer with the new system, an IPA, with the help of Daniel and his father who moved from Bern for the occasion. In April 2016, the Velodrome's garage became available. After four months of work, the new common area of the Velodrome is ready to accommodate the brewing tanks and fermenters.
Using only organic ingredients whenever possible, the aim being to produce original beers brewed with the greatest care.
Two years later, in August 2018, the Apaisée moved to 19 route des Jeunes, in the rapidly changing Praille neighbourhood. By sharing the new 700m2 basement premises with Geminoh, the spent grains (malt used, up to one tonne per week) are partially transformed into substrate for oyster mushroom cultivation. The rest of the spent grains is recovered by Cedric to feed his sheep herd.
This new available surface allows the installation of a new 1000-litre brewing machine and 5 1000-litre fermenters. A few months after its installation, Xavier acquired five 2,500-litre casks. These new oak barrels will make it possible to produce mixed fermentation beers in greater quantities, we hope!