The brewer’s art

Fresh, real, the best we can be

The fermentation hall

What is malt?

Malted barley grains, roasted for brews ranging from pale to dark

Barley, a cereal domesticated by humankind thousands of years ago, is converted to malt for use in brewing. Barley grains are soaked in water to cause sprouting, then air-dried to produce pale malt.

If the malt is heated while drying, it will colour and develop flavours of caramel, toast, even roasted coffee, depending on the temperature. The addition of specialty malts to pale malt produces the unique and complex colours, aromas and tastes of Boréale beers.

Pure malt

Most breweries reduce costs by using substitutes for malt – rice, corn, refined sugar. Since the replacements also reduce taste, Boréale uses no substitutes. Only malted barley can produce the signature qualities of our six ales – rich flavours, velvet textures, enticing aromas.

Our beers are 100% malt, with two exceptions:

Boréale Dorée, whose flavours are enhanced by the silky texture of honey in close harmony with the malt.
Boréale Blanche, whose character comes from a blend of barley malt, wheat and oats. The additional proteins of the wheat and the oats contribute to the natural haze of its appearance.

Boréale:
Quality without compromise

Every batch of Boréale is subjected to a battery of laboratory and taste tests through all stages of brewing, fermentation, filtration and packaging.

Our beers are cold-filtered, rather than pasteurized, to preserve the full complexity of their aromas and flavours. For protection from light and sun, Boréale is carefully bottled in brown glass. A best-before date – always short-term, to ensure freshness – is stamped on bottles and packaging.