Docteur Gab's, the recipe for a more-than-crafted beer3 reading minutes

Microbrewery Fridays - Jonas Follonier

In the industrial zone of Puidoux, just a few minutes by train from Lausanne, nestles the brand new premises of the now renowned Brasserie du Docteur Gab's. And let's face it, it's a blast. Especially when its director Reto Engler takes us on a tour of his industry, while answering our indiscreet questions.

Just imagine. You're getting off the Lausanne-Puidoux train, offering excellent views of Lake Geneva and its enchanting shores. You look at your iPhone to guide you to your destination. Head for the industrial zone. So much for that! The journey isn't long, but the temperature is so high you're already dreaming of the tastings to come. Work obliges. Then you come to a crossroads and a sign turns your head - as much as the sun - towards what can only be this, as it's written in very, very big letters: the Vaud brewery of the Doctor Gab's.

We announce ourselves and are soon greeted by Reto Engler, Operations Manager and one of the brewery's three founding partners. The young manager takes us on a tour of the 3,000 square metre premises. «Double what we used to have in Savigny».», Reto informs us. «Above all, the location is ideal: we're right next to the freeway, there are loading bays and covered stations for vehicles.» Expansion is one of the company's great constants. In terms of liters, it's quite impressive: 40,000 liters sold in the 2010s, a million in 2018... and a million and a half planned for 2019.

Begun by Gabriel Hasler, David Paraskevopoulos and Reto Engler as a sideline alongside the gym and apprenticeships, Docteur Gab's is now their core business, with over 100% of work for the three partners. In all, the company employs thirty-five people, twenty-five of them on a full-time equivalent basis. At this stage, can we still speak of a microbrewery or even a craft brewery? «Yes, insofar as craftsmanship is not just a matter of quantity, but above all of quality and mentality».», our interviewer replies serenely. «The Brooklyn brewery in the USA is bigger than Feldschlösschen, yet its method of production is closer to artisanal. What's more, brand independence is essential.»

A difference of nature rather than degree, then. Speaking of degrees, Docteur Gab's beers don't necessarily follow the current trend, which is to make almost exclusively IPAs or sour beers. The least we can say is that the brewery offers a wide range of foams, from thirst-quenching ale - the famous «Swaf» - to 4.8%, «not so easy to do» - to amber ale - the so-called «Chameau» at 7% - via a white - the traditional «Houleuse» at 4.8% - or a triple blonde at 8% (good to know before you drink it), the «Tempête».

Docteur Gab's has even branched out into cider, with some success. Cases of crafty have already passed through Le Regard Libre before we turned our attention to it in this section. It's a very pleasant and successful cider, nothing more to say. And it's true that if Swiss apple juice is made in large quantities from our good fruit, then why not make Swiss cider instead of having it imported from Normandy? Reto also introduces us to Docteur Gab's new collaboration with the renowned «Blanche de Namur», as well as a collaborative partnership with QoQa. So many recipes, no doubt, from a brewery more than artisanal.

Write to the author: jonas.follonier@leregardlibre.com

Photo credit: © Jonas Follonier for Le Regard Libre