A typical day in a craft brewery in French-speaking Switzerland

"So, you taste beer all day long?" We hear this question at least three times a week. If only it were that simple! Behind our tanks in Renens lies a much more complex and fascinating reality. A technical symphony where every note counts, where intuition dialogues with science, where the human touch remains the conductor of this daily alchemy.

Welcome to an intimate look at our 24 hours of brewing, where your favorite beers are born, combining Vaud tradition and craft innovation.

When dawn awakens our fermenters (5 am - 12 pm)

The first whispers of our tanks

The alarm rarely rings at 5 am in our homes, but our fermenters never sleep. These stainless steel giants continuously whisper their secrets, and our first mission is to decipher their coded language.

Fermentation graphs resemble musical scores. Temperature curves, pH evolution, wort density... each data point tells a story. This morning reading determines the day's entire orchestration. An unexpected peak, a suspicious stagnation, and our schedule is turned upside down.

We carefully take some samples of our Zepp during fermentation. This craft lager requires particular monitoring: its bottom fermentation, more capricious than that of ales, keeps us on tenterhooks for weeks. Each sip reveals the subtle evolution of its floral aromas, the signature of noble hops that makes its reputation.

The brewer's intuition takes on its full meaning here. Beyond the numbers, it is this visceral connection with our creations that guides our decisions. A slightly different taste, an evolving texture... our palate becomes our most valuable measuring instrument.

The early morning technical ballet

The crushing of the malts resonates throughout the brewery like an industrial drum. This familiar sound officially marks the beginning of our operations. We meticulously check the parameters of our brewing water - pH, minerality, temperature - because it represents more than 90% of our beers.

The preparation of the brew requires the precision of a Swiss watchmaker. Every gram of malt counts, every degree of temperature influences the final result. This meticulousness is not fussiness but the guarantee of faithfully reproducing our recipes, brew after brew.

These morning rituals define our artisanal know-how. Unlike industrial giants who automate every step, we maintain this human dimension in every action. It is this approach that fundamentally distinguishes our craft philosophy from industrial standardization.

The effervescence of a Vaudois afternoon (12 pm - 6 pm)

Juggling brews like an orchestra conductor

The afternoon transforms our brewery into a veritable beehive. Three, sometimes four brews are running simultaneously, each at a different stage. Mashing here, boiling there, cooling further along... our team navigates between the tanks with precise choreography.

Decisions follow one another at a frantic pace. A mash that drags on, a hopping to adjust according to alpha-acid analysis... Each choice directly impacts the final aromatic profile. The adrenaline of these moments reminds us why we chose this demanding yet passionate profession.

Our Embuscade in full production perfectly illustrates this intensity. This IPA requires perfect timing for its hop additions. Too early, and we lose its citrus aromas. Too late, and bitterness overwhelms its delicate balance. Adjustments follow one another like an F1 driver on the bends of Monaco.

Truthful moments that forge character

Transfers represent our moments of greatest tension. Moving several hundred liters of wort between tanks without contamination or oxidation is an art. One wrong move, a poorly tightened connection, and hours of work can go up in smoke.

Dry hopping requires the precision of a perfumer. These volatile essential oils forgive no approximation. We weigh, we time, we adjust according to the analysis of each batch of hops. This step determines the aromatic intensity that is the signature of our creations.

Our microbiological controls reveal a fascinating invisible world. Under the microscope, we observe the activity of our yeasts; we detect potential intruders. This constant vigilance protects our beers from contamination that could ruin weeks of work. It is in these moments that the authenticity of our artisanal approach takes on its full meaning, far from industrial shortcuts.

Evening rituals and knowledge transfer (6 pm - 9 pm)

The assumed hygienic meticulousness

Cleaning plays a central role in our daily lives. This assumed "meticulousness" guarantees the irreproachable quality of our products. Every surface, every pipe, every valve undergoes a rigorous disinfection protocol. Craft beers demand this absolute rigor to reveal their potential without alteration.

Preparation for the next day begins at the end of the afternoon. We plan transfers, prepare ingredients, and check equipment. This anticipation avoids unpleasant surprises and allows us to maintain our production rhythm.

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