{"id":48407,"date":"2024-10-25T14:05:18","date_gmt":"2024-10-25T12:05:18","guid":{"rendered":"https:\/\/horecamagazine.be\/les-micro-brasseries-un-phenomene-en-ebullition\/"},"modified":"2024-10-25T14:05:20","modified_gmt":"2024-10-25T12:05:20","slug":"les-micro-brasseries-un-phenomene-en-ebullition","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/les-micro-brasseries-un-phenomene-en-ebullition\/","title":{"rendered":"Les micro-brasseries : un ph\u00e9nom\u00e8ne en \u00e9bullition"},"content":{"rendered":"

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Depuis le d\u00e9but du si\u00e8cle se d\u00e9roule une r\u00e9volution silencieuse: l\u2019essor des micro-brasseries. Ces petites structures artisanales r\u00e9inventent l\u2019art de la bi\u00e8re, offrant une diversit\u00e9 et une qualit\u00e9 souvent in\u00e9gal\u00e9es. Pourquoi rencontrent-elles un tel succ\u00e8s en Belgique ?<\/span><\/strong><\/p>\n

Tradition brassicole<\/b><\/span><\/h4>\n

Si la tradition brassicole dans nos r\u00e9gions remonte \u00e0 la fameuse cervoise gauloise, les abbayes et les monast\u00e8res joueront un r\u00f4le crucial au Moyen \u00e2ge dans le d\u00e9veloppement des techniques de brassage et l\u2019\u00e9tablissement d\u2019un monopole \u00e9tatique de la production d\u2019alcool. Aujourd\u2019hui, selon les Belgian Brewers, notre pays compte quelque 417 brasseries, parmi lesquelles les micro-brasseries se caract\u00e9risent par une production limit\u00e9e, souvent inf\u00e9rieure \u00e0 1 000 hectolitres par an, et un accent mis sur la qualit\u00e9, la cr\u00e9ativit\u00e9 et l\u2019authenticit\u00e9.<\/p>\n

\u00ab Ce d\u00e9veloppement de petites structures artisanales a d\u00e9marr\u00e9 outre Atlantique, explique C\u00e9dric Dautinger<\/span>, r\u00e9dac\u2019chef de Beer.be. Il s\u2019inscrit dans la mouvance globale de la seconde r\u00e9volution artisanale de la bi\u00e8re apparue il y a une quarantaine d\u2019ann\u00e9es en Am\u00e9rique du Nord et en Angleterre o\u00f9 les brasseurs venaient de d\u00e9couvrir les styles belges. C\u2019est revenu chez nous il y a environ quinze ans, le temps que cela traverse l\u2019oc\u00e9an, avec un gros boom il y a dix ans.<\/p>\n

En 2000, il n\u2019y avait plus \u00e0 Bruxelles que la Brasserie \u00adCantillon (fond\u00e9e en 1900). Peu de temps apr\u00e8s, soutenus par le succ\u00e8s d\u2019une premi\u00e8re bi\u00e8re cr\u00e9\u00e9e pour la Zinneke Parade, Yvan De Baets et Bernard Leboucq cr\u00e9ent la Brasserie de la Senne qui, en quelques ann\u00e9es, remet les bi\u00e8res \u2018craft\u2019, bien houblonn\u00e9es, au go\u00fbt du jour. Depuis 2019, la Brasserie est install\u00e9e sur le site de Tour et Taxis. De nouveaux acteurs ont suivi et on d\u00e9nombre \u00e0 pr\u00e9sent une vingtaine de microbrasseries dans la capitale, mais aussi en Flandre, essentiellement \u00e0 Gand. \u00bb<\/p>\n

\"\"<\/p>\n

Innovation<\/b><\/span><\/h4>\n

Le d\u00e9veloppement des micro-brasseries r\u00e9pond \u00e9galement \u00e0 une demande croissante de bi\u00e8res artisanales et de sp\u00e9cialit\u00e9s locales. Ces petites structures sont souvent fond\u00e9es par des passionn\u00e9s qui offrent une alternative aux bi\u00e8res industrielles. Jouant un r\u00f4le crucial dans l\u2019\u00e9conomie locale, les micro-brasseries favorisent aussi l\u2019entreprenariat et participent \u00e0 une prise de conscience \u00e9cologique. Beaucoup de micro-brasseries adoptent en effet des pratiques durables, telles que l\u2019utilisation de mati\u00e8res premi\u00e8res de leur r\u00e9gion, la r\u00e9duction des d\u00e9chets et la minimisation de l\u2019empreinte carbone.<\/p>\n

L\u2019une des caract\u00e9ristiques marquantes des micro-brasseries belges est leur capacit\u00e9 \u00e0 innover. Contrairement aux grandes brasseries, elles ne sont pas contraintes par les imp\u00e9ratifs de production de masse, ce qui leur permet d\u2019exp\u00e9rimenter avec des ingr\u00e9dients inhabituels et des proc\u00e9d\u00e9s de fermentation innovants. On retrouve ainsi des bi\u00e8res aux saveurs vari\u00e9es, allant des lambics sauvages aux stouts robustes, en passant par des IPA houblonn\u00e9es et des Saisons rafra\u00eechissantes.<\/p>\n

Les bi\u00e8res produites par ces micro-brasseries sont souvent non filtr\u00e9es et non pasteuris\u00e9es, ce qui permet de pr\u00e9server les ar\u00f4mes et les saveurs naturelles. Elles sont g\u00e9n\u00e9ralement plus complexes et riches en go\u00fbt, une v\u00e9ritable aubaine pour les amateurs de bi\u00e8re.<\/p>\n

\"\"<\/p>\n

D\u00e9fis<\/b><\/span><\/h4>\n

Malgr\u00e9 leur succ\u00e8s, les micro-brasseries belges doivent faire face \u00e0 plusieurs d\u00e9fis. \u00ab La crise Covid, reprend C\u00e9dric, a donn\u00e9 un grand coup de frein \u00e0 leur d\u00e9veloppement, aggrav\u00e9 par la fermeture de l\u2019Horeca, puis par la hausse des mati\u00e8res premi\u00e8res et de l\u2019\u00e9nergie et enfin par la guerre en Ukraine, grand producteur de c\u00e9r\u00e9ales et, on l\u2019oublie parfois, de bouteilles en verre. Les habitudes des consommateurs ont chang\u00e9, il n\u2019y a plus d\u2019aides de l\u2019Etat, l\u2019Horeca en crise\u2026 : l\u2019\u00e9quilibre financier est difficile. \u00bb<\/p>\n

De m\u00eame, co\u00fbts de production et exigences r\u00e9glementaires peuvent \u00eatre particuli\u00e8rement lourds pour les petites structures. Malgr\u00e9 cela, l\u2019avenir des micro-brasseries belges reste prometteur. La tendance vers la consommation de produits locaux et artisanaux joue en leur faveur. De plus, de nombreux micro-brasseurs s\u2019unissent pour investir dans des \u00e9quipements de pointe et d\u00e9velopper des collaborations pour \u00e9tendre leur influence. Le paysage brassicole belge continuera certainement d\u2019\u00eatre enrichi par ces passionn\u00e9s qui perp\u00e9tuent et r\u00e9inventent une tradition mill\u00e9naire.<\/p>\n

\"\"<\/p>\n

Le pari de CoHop<\/b><\/span><\/h4>\n

La concurrence avec les grandes brasseries qui ont une certaine mainmise sur le march\u00e9 reste en effet importante, et les micro-brasseurs doivent constamment innover pour se d\u00e9marquer. De nouvelles initiatives se mettent toutefois en place, comme celle de CoHop (hop pour houblon), la premi\u00e8re coop\u00e9rative de micro-brasseries, fond\u00e9e \u00e0 Bruxelles par quatre micro-brasseries \u2013 Brasserie Witloof, DrinkThatBeer, Janine et 1B2T\/1 bi\u00e8re, 2 tartines.<\/p>\n

\u00ab Le projet a \u00e9t\u00e9 initi\u00e9 par Thomas, explique R\u00e9mi (DrinkThatBeer), qui a r\u00e9uni plusieurs partenaires avec l\u2019id\u00e9e de mutualiser les \u00e9quipements, partager les exp\u00e9riences, les comp\u00e9tences et aussi relocaliser la production \u00e0 Bruxelles. Avant cela, nous faisions tous les quatre brasser \u00e0 fa\u00e7on et pour la plupart en dehors de Bruxelles, nous voulions rendre la chose encore plus locale. \u00bb<\/p>\n

\"\"<\/p>\n

En juin 2021, le groupe s\u2019installe \u00e0 l\u2019Arsenal \u00e0 Etterbeek et le premier brassin est produit en avril 2022 : \u00ab Nous avons mis nos valeurs en commun pour d\u00e9finir notre projet, poursuit R\u00e9mi. Au-del\u00e0 de l\u2019achat de mati\u00e8res premi\u00e8res et de mat\u00e9riel, nous voulions aussi cr\u00e9er un local le plus \u00e9coresponsable possible, avec r\u00e9cup\u00e9ration de la chaleur du groupe froid pour la r\u00e9injecter dans le circuit de chauffage, et avec optimisation de la consommation d\u2019\u00e9nergie. Un accent a \u00e9galement \u00e9t\u00e9 mis sur le partage, accessible \u00e0 chacun. Depuis le bar en mezzanine, qui nous permet de vendre tous nos produits en circuit ultra court, chaque visiteur peut suivre tout ce qui se passe. C\u2019est un lieu convivial o\u00f9 l\u2019on peut se r\u00e9unir, l\u2019offre est assez large, avec des concerts et divers \u00e9v\u00e9nements culturels. A l\u2019entr\u00e9e, une sandwicherie a \u00e9t\u00e9 cr\u00e9\u00e9e. A quatre, nous produisons environ 400hl par an, nous sommes donc bien rest\u00e9s une micro-brasserie\u2026 \u00bb<\/span><\/p>\n

Sur le site cohop.be, une phrase r\u00e9sume le projet, qui est aussi celui de toutes les micro-brasseries : \u00ab Dans un monde o\u00f9 le contact humain est redevenu central, o\u00f9 l\u2019artisanat, l\u2019ancrage local, le partage et la solidarit\u00e9 sont des valeurs mises en exergue, nous visons \u00e0 valoriser l\u2019artisanat bruxellois en facilitant la cr\u00e9ation de micro-brasseries p\u00e9rennes et \u00e9co-responsables, renfor\u00e7ant ainsi l\u2019offre de produits artisanaux de qualit\u00e9 sur le march\u00e9 bruxellois. \u00bb On ne saurait mieux dire\u2026<\/span><\/p>\n

\"\"<\/span><\/p>\n

Et l\u2019Horeca dans tout cela ?<\/b><\/span><\/h4>\n

Diffusant l\u2019essentiel de leurs productions sur place afin de valoriser leur marge, les micro-brasseries sont bien s\u00fbr tr\u00e8s pr\u00e9sentes dans les bars \u00e0 bi\u00e8res, mais encore peu dans les restaurants, notamment du fait de leur diffusion fr\u00e9quente en canette et non en bouteille, et d\u2019un temps de conservation relativement court.<\/p>\n

\u00ab Si l\u2019on trouve des menus dans certains restaurants, conclut C\u00e9dric, avec de beaux accords mets-vins, les pairings avec la bi\u00e8re sont encore trop rares. Il faut encore beaucoup d\u00e9marcher et que les restaurateurs, les chefs et les sommeliers s\u2019y int\u00e9ressent davantage. Il y a toutefois une nouvelle vague de jeunes sommeliers qui proposent de chouettes combinaisons houblonn\u00e9es, aussi sans alcool. Cela va faire son chemin… \u00bb<\/p>\n

[ Muriel Lombaerts & Marc Vanel – photos : \u00a9 Marc Vanel & Adrien Dubois (CoHop) ]<\/p>\n

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Depuis le d\u00e9but du si\u00e8cle se d\u00e9roule une r\u00e9volution silencieuse: l\u2019essor des micro-brasseries. Ces petites structures artisanales r\u00e9inventent l\u2019art de la bi\u00e8re, offrant une diversit\u00e9 et une qualit\u00e9 souvent in\u00e9gal\u00e9es. Pourquoi rencontrent-elles un tel succ\u00e8s en Belgique ? Tradition brassicole Si la tradition brassicole dans nos r\u00e9gions remonte \u00e0 la fameuse cervoise gauloise, les abbayes […]<\/p>\n","protected":false},"author":5,"featured_media":48208,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-48407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLes micro-brasseries : un ph\u00e9nom\u00e8ne en \u00e9bullition | Horeca Magazine<\/title>\n<meta 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