A - The Caracole brasserie Voir sur la carte
Upon entering the Caracole brasserie, you can sense the work, the noble labour of the craftsman. The sacks of malt are piled up next to the mash tub, heated on the wood fire, while the brewer adds spices, eager to make gustative discoveries. Traditional beer brims over with flavour here, fittingly, left to ferment for between six and eight weeks.
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