Our brewing equipment was manufactured by Diversified Metal Engineering (DME) of Charlottetown, Prince-Edward Island.

Our fine beers are made from high-quality water with excellent physico-chemical properties. It does not require primary filtering. We use only the best malts from a variety of suppliers in Québec, Canada and Europe.

The first brewing operation consists in milling the grain mixture for a specific beer recipe.

Grain mill
Milled grains are conveyed to the first tun, where they are mixed with hot water and left to soak for 20 to 60 minutes, depending on the type of ale.

First brewing stages
The contents of the first tun are rough filtered and pumped into the pasteurizing tank where the mixture is boiled for 45 to 90 minutes. Depending on the type of beer, the hops, spices, and fruits are added during this step. The resulting mixture is called beer wort.

Boiling tank
At this stage, the wort is cooled by a heat exchange system, and then pumped into the primary fermentation tank (cone-bottom tank). During this transfer operation, fermentation yeast is added to the wort.

Primary tank
After three to five days of fermentation in the primary tank, the wort has turned into alcoholised beer. However, at this stage the beer is not ready for consumption as it lacks maturity and carbonation. It is pumped out of the primary tank into a conditioning tank for 12 to 20 days, depending on the type and stability of the ale.

Conditioning tanks
Following ageing, the beer is bottled or put into kegs. Keg beer is carbonated using carbon dioxide, beer gas, or nitrogen in exceptional circumstances.

58.6, 30, 20 and 10 litre kegs
If the beer is bottled, a type of syrup is added to reactivate the remaining yeast. Bottled beer is then stored for 15 to 20 days, during which time it ferments inside the bottles. The second fermentation process carbonates the beer and increases the alcohol content by 0.5 %. Yeast sediment will settle at the bottom (vitamin B6).

Various types of 660 ml bottles