Pictures of brewers | Lagerbräu: for the love of lager

A name like Lagerbräu isn’t much left to the imagination, but it’s perfectly consistent with the approach taken last fall by Jasen Gaouette, Alex Ganivet-Boileau and Olivier Charbonneau. Interview the brewers who go where they take the heart.

Posted at 11:00 am

Pierre-Marc Durivage

Pierre-Marc Durivage
The Press

Alex Ganivet-Boileau has been around for more than 15 years. He is uniquely a master brewer at Les Trois Mousquetaires – we owe him, among other things, the famous Baltic Porter Cuvée Spéciale, still and always a reference to the farm. But inevitably he went back to lagers, a kind of beer he preferred. “Nine times out of 10, all I want is well -made lager,” he admits. Many experienced brewers are also likely to return for the same thing. »

For the men from Lagerbräu, the click really happened in 2019 when they took part with several brewers from here on a trip to Europe, a real trip organized to Germany and the Czech Republic by Martin Thibault, -says the Coureur des Boire. “We visited small beers in the country, we had behind the scenes trails, it was amazing,” the 38-year-old brewer recalled.

Naa gyud mi. We fell into contemplation, in ecstasy, in the face of these real steps to making beers distilled with an obsessive precision.

Alex Ganivet-Boileau

“There, every beer makes the same style of beer, but everyone has their own touch, difference, knowledge and pride in it, added Jasen Gaouette. We told ourselves this is what we want to do, that it is a culture we get from knowing and bringing life here. »

For Alex Ganivet-Boileau, a delicious artisanal lager is beer what makes a good baguette in a bakery. “We’ve seen a rebirth in neighborhood stores where you can find good baguettes, with a crunchy crust and a very soft crumb, depicting the brewer. In the world of beer, we’ve also seen good a change of lager enthusiasts. The man who has tasted it all tells himself that he wants to return to something simple, but well-made. It is a slow but steady trend. »


Lagerbräu, which launched its first lager beer in November 2021, intends to offer a reduction in the variety of beers, its concern being a perfect balance of the recipes on offer.

Like the beers visited in Franconia, Germany, the Lagerbräu range will remain simple, a pilsner, a lagerbier as well as a seasonal beer – the end of the run is an excellent Polotmavé Specialni, a amber lager with strong character, and we were later promised a Vycepni working with a malt from the Czech Republic and an inoculated yeast from used in a Czech brewery visited by men from Lagerbräu. “We will continue to perfect our recipes and at some point, it will taste just like us,” said Jasen Gaouette, who also owns two IGA supermarkets in Saint-Césaire and Granby. “Basically, we want to put our stone in the construction of the lager in Quebec. If people like what we do, hopefully they will also like what other people do.»


Currently, the trio behind Lagerbräu brews 5,000 liters of beer per month at the Montreal facilities of the Avant-Garde microbrewery, in addition to the occasional collaborative brews-a landbier recently bottled in La Chouappe team, of Saint-Félicien, after. that we also promised to collaborate on Le Cheval blanc and Le Temps d’une Pinte. “Now, we’re developing the brand, so we can connect with friends, people we love,” Jasen Gaouette said.

But still with plans to find a place, we wanted it to be on the side of a hill, by copying the principle of the German keller, that is a natural vault where beer is stored and close where people gather. in the summer to drink, on a beautiful terrace.

Jasen Gaouette

“The keller than Germany is what the sugar shack in Quebec is,” Alex Ganivet-Boileau said. There is no menu, food is brought to the middle of the table, and only one type of beer is served. For the moment, we’re having fun, we love what we’re doing, but once we find the place, we’ll see what kind of investment to consider. One thing is for sure, we want it to remain usable because it echoes the culture we find in Germany, with a good communal and family spirit. »

Little lexicon


We call Lagerbier lagers cooked in Franconia, a region of northern Bavaria where this type of beer comes from. These are the beers that are lowered because the yeasts used operate under the vat, at low temperatures, between 5 and 10 degrees. The lagers, which have a clean and lively taste, also have to mature several weeks before being ready – the name of the beer comes precisely from the German word. langernwhich means “storage”.


It is actually a type of lager that was developed in the 19th century.and century in Bohemia, in western Czechia. It is pale and clean, because it is filtered. Its light and floral flavor comes from the use of Saaz hops. It has been for many years the most popular type of beer in the world.


Amber lager of Czech origin, it is the cousin of dry and hoppy Dunkels brewed in Franconia. It offers straightforward malty notes of toast, caramel and spices, the finish backed up by a more marked bitterness than the pilsners.

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