Brasserie du Loiret

The Vauret brasserie was born in 2016, from a passion driven by Cyril Bourassin. A chemist by training, he brewed in his kitchen for 18 months before embarking on the microbrewery adventure, purchasing equipment and setting up his lab in an annex to his home. The production capacity was then 250L per batch! Most of the tasks were done manually, from brewing to labeling to bottling! In 2018, a hundred-foot hop farm was established next to the brewery. Production evolved, and in 2019, Clara, his wife, joined the company, a wooden building was built to house the brewery and the production capacity increased to 500L then 1000L per batch in 2020!