OUR BEERS
tradition and
innovation
We’ve been brewing both classic and ultra-inventive beers since 1640! Our expertise in bottom-fermenting beers means we can brew perfect pale lagers (Pils) and amber ales that are thirst-quenching and full of flavour. Our recipes such as IPA, de garde, abbey, hefeweizen also demonstrate our skill in brewing top-fermenting beers…
And every year we love to brew two creative and ephemeral beers: Dryhopping, an infusion of flowers, French oak chips, fruits such as quince, calamansi or raspberry, spices such as pepper… We are helping to drive the popularity of beer in all its different guises.
Inventive, high-quality beers, as demonstrated by our International Food Standards certification and our medals!
F
CUS ON
RAW MATERIALS
The choice of raw materials is crucial to making a good Meteor beer.
We are proud to use 100% French barley malt, most of which comes from within 30km of the brewery.
90% of our aromatic hops are Alsatian, but we may also use American hops, as in our Meteor IPA.
Our water is analysed and treated, and we discharge even cleaner water into the River Zorn!
The yeast is propagated at the brewery from a colony (yeast multiplication) and then used to ferment the beer. It can be reused up to 5 or 6 times, before being recycled in animal feed!
