• The Brasserie Artisanale de Nice was created in 2015 by Olivier Cautain, a former butler who lived in the United States.

  • He makes his beers with local products.

    His latest challenge, to use unsold dry bread from bakeries.

"These are the same raw materials that the baker uses to make his bread, except that he makes something solid with it, and me, it's liquid", summarizes Olivier Cautain, independent brewer and manager of the Brasserie. Nice craft. For six years, in the heart of the city, he has been making his beers with local products: lemon from Menton, squash from Nice, strawberries from Belvédère or even bergamots from the hills and chickpeas from Fréjus. The next ones will be with bread collected from the bakery next door.

“Originally, breeders of horses, pigs or cows on the outskirts of the city came to collect the residues from the manufacture of beer,” says the brewer.

As it was not very frequent and to avoid waste, I also suggested to the bakers, to reuse them to make cookies or other.

"

Be part of the local fabric

To "live in his time" but also because he was "influenced by friends who live in a zero waste fashion", Olivier Cautain took the experience of the circular economy further.

"I decided to recover the unsold dry bread to recover the starch, to mix it with the other cereals and to make a beer with a roasted taste".

The former butler who set up his brasserie in the Liberation district in 2015 is not his first challenge. “At the time, I was one of the first to come to the city center to put vats there,” the independent brewer proudly says. I really wanted to set up where there was flow of passages and put crafts in the city. "

From this desire, the making of its beers was quickly done around simple principles: locality, social ties and quality.

He then started by using “everything he could around him” to bring new flavors to his beverages.

“The raw materials, hops, barley, malt, do not come from here.

So, for the rest, I stock up according to the seasons and in the area.

And even the graphics of the labels.

My goal is really to be part of the local fabric.

Since we're here, we might as well do things together.

"

Radiate out of Cours Saleya

Normally he brews three to four times a week for seven hours to produce 500 liters of beer each time. What sets him apart from others is his creativity. “For the chickpea beer, I carried out ten to fifteen tests in a 20-liter tank before finding the best recipe. And like what, to think outside the box, it works. Last summer I received the World Beer International medal. I felt a certain pride in Nice to be able to shine outside Cours Saleya ”.

Olivier Cautain still remains very attached to the local.

“Of course, I want to sell, but if the Brewery has been running for six years, it is above all thanks to word of mouth and the quality of what I sell.

He even set up a deposit system so that customers can collect their beer directly from the printer.

Almost 300 one-liter bottles have been in circulation for three years.

Bread beer is still "to be perfected" to market it but other tests are underway.

The manager hopes to be able to benefit his customers and his 200 partner restaurants as soon as the confinement is over.

Delicacies

They send their ravioli by post and become the best “e-producers” in France

Nice

Lemon from Menton, Chestnut from Collobrières ... This pastry is a concentrate of the Côte d'Azur

  • Bakery

  • Environment

  • Bread

  • circular economy

  • Planet

  • Brewery

  • Nice