{"id":16675,"date":"2018-08-03T09:00:00","date_gmt":"2018-08-03T07:00:00","guid":{"rendered":"https:\/\/leregardlibre.com\/?p=16675"},"modified":"2026-02-08T21:27:28","modified_gmt":"2026-02-08T20:27:28","slug":"la-brasserie-douchy-creators-of-exceptional-beers","status":"publish","type":"post","link":"https:\/\/leregardlibre.com\/en\/gastronomie\/la-brasserie-douchy-createurs-de-bieres-dexception\/","title":{"rendered":"La Brasserie d’Ouchy: cr\u00e9ateurs de bi\u00e8res d’exception"},"content":{"rendered":"

En cette p\u00e9riode estivale qui se pr\u00eate merveilleusement \u00e0 la d\u00e9gustation de bi\u00e8res, nous continuons notre tour de Romandie, \u00e0 la d\u00e9couvertes des brasseries artisanales. Aujourd’hui, c’est \u00e0 Ouchy, situ\u00e9e au sud de la ville de Lausanne, au bord du lac L\u00e9man, que nous retrouvons Anthony, fondateur de la\u00a0Brasserie d’Ouchy<\/a>. Retour en quelques questions sur cette aventure, ses motivations, son analyse du milieu et les plans d’avenir.<\/p>\n\n\n\n\n\n\n\n

Le Regard Libre<\/em>How and when did the initial project for your brewery come about?<\/h6>\n\n\n\n

J’ai brass\u00e9 pour la premi\u00e8re fois il y a une vingtaine d’ann\u00e9es avec ce  qu’on trouvait \u00e0 l’\u00e9poque, c’est-\u00e0-dire un kit de vingt litres avec de l’extrait de malt qui n’avait, pour ainsi dire , aucune chance de donner une bi\u00e8re \u00e0 peu pr\u00e8s correcte. Cela m’a refroidi pour une quinzaine d’ann\u00e9es.<\/p>\n\n\n\n

Fin 2014, lors d’un voyage aux Etats-Unis, j’ai d\u00e9couvert un concept relativement r\u00e9cent \u00e0 l’\u00e9poque, le: \u00ab\u00a0All-grain small batch brewing<\/a>\u00ab\u00a0, soit des brassins de cinq litres brass\u00e9s plus ou moins comme dans une\u00a0 vraie brasserie, avec du grain. Ce qui permet de faire toutes les variantes possibles et de se perfectionner. J’ai donc commenc\u00e9 comme cela. C\u2019est rapidement devenu une passion d\u00e9vorante, surtout du fait que cette fois, les r\u00e9sultats \u00e9taient tout de suite nettement meilleurs, et je comprenais ce qui se passait.<\/p>\n\n\n\n

Apr\u00e8s peut-\u00eatre cinq petits brassins, j’ai rapidement eu des demandes et je suis pass\u00e9 \u00e0 vingt litres. Ce qui \u00e9tait un bon \u00e9quilibre entre pouvoir fournir des quantit\u00e9s plus int\u00e9ressantes et continuer \u00e0 essayer des nouvelles recettes tr\u00e8s souvent.<\/p>\n\n\n\n

Ensuite, la production a \u00e9t\u00e9 r\u00e9guli\u00e8re quelques mois pour un magasin qui souhaitait de la bi\u00e8re bio. J’\u00e9tais un des seuls \u00e0 \u00eatre pr\u00eat \u00e0 la lui offrir. Toutefois, en raison des paiements de plus en plus difficiles de la part de ce client, notre collaboration a cess\u00e9. J’en ai trouv\u00e9s d’autres pour la m\u00eame quantit\u00e9, ce qui m’a permis de continuer une production r\u00e9duite, tout en me permettant de continuer \u00e0 exp\u00e9rimenter.<\/p>\n\n\n

\n
\"logo\"
Logo de la Brasserie d’Ouchy<\/figcaption><\/figure>\n<\/div>\n\n\n
On your site, you indicate: \u00ab<\/span>A la Brasserie d’Ouchy, nous avons choisi de pousser l’artisanat encore beaucoup plus loin en offrant des bi\u00e8res enti\u00e8rement r\u00e9alis\u00e9es \u00e0 la main et en petites s\u00e9ries, afin de garantir un produit d’exception sans concession aucune, que ce soit dans le choix et la qualit\u00e9 des ingr\u00e9dients, la m\u00e9thode de brassage ou l’originalit\u00e9 du go\u00fbt.\u00bb<\/span><\/h6>\n\n\n\n

Il n’y a pas de lien v\u00e9ritable entre la quantit\u00e9 de bi\u00e8re produite par une brasserie et son c\u00f4t\u00e9 \u00ab\u00a0craft\u00a0\u00bb. Des brasseries comme Whitefrontier, BFM, Gab’s ou N\u00e9buleuse produisent plusieurs milliers de litres par brassin et restent totalement artisanales en termes de qualit\u00e9, de cr\u00e9ativit\u00e9, de go\u00fbt, d’\u00e9tat  d’esprit et de respect du client. A l’inverse, \u00e7a n’est pas parce qu’on brasse des petites quantit\u00e9s qu’on fait forc\u00e9ment de la bonne bi\u00e8re, c’est m\u00eame dans le pur craft (quelques centaines de litres par brassin) qu’il y \u00e0 boire et \u00e0 manger, c’est-\u00e0-dire du bon et du moins bon et surtout beaucoup d’inconstance, ce qui fait \u00e9galement partie du charme.<\/p>\n\n\n\n

Personnellement, je me suis toujours donn\u00e9 comme ligne de conduite de ne pas me laisser imposer les bi\u00e8res par les clients et de continuer \u00e0  exp\u00e9rimenter \u00e0 chaque brassin pour progresser ; je sais que sans cette exp\u00e9rimentation constante, je laisserai rapidement tomber. Le c\u00f4t\u00e9 bio s’est impos\u00e9 un peu par hasard du fait de la demande du client cit\u00e9 avant, et, une fois notre collaboration termin\u00e9e, l’habitude est rest\u00e9e. J’essaie aussi de donner un c\u00f4t\u00e9 un peu punk et \u00ab\u00a0do it yourself\u00a0\u00bb \u00e0 certaines de mes \u00e9tiquettes. Cela correspond \u00e0 ma personnalit\u00e9. C’est quelque chose que l’on retrouve dans l’\u00e9tat d’esprit de beaucoup de gens dans la communaut\u00e9.<\/p>\n\n\n\n

J’ai eu une premi\u00e8re p\u00e9riode o\u00f9 je voulais un peu \u00ab\u00a0r\u00e9inventer l’eau ti\u00e8de\u00a0\u00bb et ne brasser que des styles peu r\u00e9pandus, utiliser des ingr\u00e9dients inhabituels et ne surtout pas brasser les styles classiques. Avec le temps, je me suis rendu compte que les gens souhaitent quand m\u00eame essentiellement consommer des bi\u00e8res relativement faciles \u00e0 boire, ce qui, dans le craft, se traduit par des Pale Ale et des India Pale Ale pour l’essentiel. Ce qui fait que j’ai de plus \u00e0 plus tendance \u00e0 brasser ces styles, mais \u00e7a n’est aucunement une source de frustration en termes de cr\u00e9ativit\u00e9, parce qu’il y a quelque chose d’encore plus int\u00e9ressant dans le d\u00e9fi d’ex\u00e9cuter parfaitement ces styles les plus courants.<\/p>\n\n\n\n

Customers can therefore choose its<\/em> beer from A to Z?<\/h6>\n\n\n\n

Le client peut effectivement commander une bi\u00e8re personnalis\u00e9e, tant au niveau de la bi\u00e8re elle-m\u00eame que du design de l’\u00e9tiquette. Cela dit, ici encore, exp\u00e9rience faite, les gens sont surtout \u00e0 la recherche de bi\u00e8res faciles \u00e0 boire et pas trop extr\u00eames.<\/p>\n\n\n\n

What are your ambitions for the coming years?<\/h6>\n\n\n\n

My goal remains relatively humble: to go from a few dozen liters a month to a few hundred, but no more, because I want to keep experimenting with new things with each brew for a few more years to keep progressing.<\/p>\n\n\n\n

What is your strategy for reaching new customers? Word of mouth? Advertising?<\/h6>\n\n\n\n

Jusqu’\u00e0 maintenant, j’ai essentiellement trouv\u00e9 mes clients au travers du site qu’ils d\u00e9couvrent spontan\u00e9ment.<\/p>\n\n\n\n

Write to the author:\u00a0nicolas.jutzet@lereregardlibre.com<\/a><\/em><\/p>","protected":false},"excerpt":{"rendered":"

En cette p\u00e9riode estivale qui se pr\u00eate merveilleusement \u00e0 la d\u00e9gustation de bi\u00e8res, nous continuons notre tour de Romandie, \u00e0…<\/p>","protected":false},"author":314,"featured_media":16677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42546],"tags":[3079770,2821424,644339449,8118,644339448],"class_list":["post-16675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie","tag-biere-artisanale","tag-brasserie-artisanale","tag-craft","tag-lausanne","tag-ouchy"],"acf":[],"yoast_head":"\nLa Brasserie d'Ouchy: cr\u00e9ateurs de bi\u00e8res d'exception<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leregardlibre.com\/en\/gastronomy\/la-brasserie-douchy-creators-of-exceptional-beers\/\" 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