La Parisienne is a professional craft brewery, 100% made in Paris, France.
Jean Barthélémy Chancel comes from a wine making family with a history in the Rhone Valley, and is himself the owner of Champagne Louis Barthélémy. He picked up a passion for craft beer while travelling abroad, especially in the US, Belgium and the UK and founded his first brewery in 2011: the Brasserie Artisanale du Luberon, focusing on organic non filtered and non pasteurized beers with a second bottle fermentation.
A self-taught brewer with solid wine making knowledge, this first adventure in beer allowed him to gain the necessary brewing expertise.
He created the La Parisienne brewery in 2014 in order to share his passion of craft beers with Parisians and so that Paris would again have its own beer.
Choosing, Blending and milling the Malts
Beer is made using malted grains (barley, wheat, spelt…). Malted grains are germinated before being heated to varying temperature levels while the outer envelope is discarded. Pale malts are heated to 80°, amber malts at 100°, caramel malts at 150/180° and chocolate malts up to 200°.
Our malts are carefully selected amongst hundreds of varieties according to their organoleptic, fermentation and color specifications in order to produce a blend that is unique to each beer.
Once blended, the different malts are then milled into grist in order to release the nutriments (starch, enzymes) needed for the brewing process.
Mashing and boiling
The malt is milled and the malt grist is mixed with warm water to produce the mash. The temperature of the mash is then gradually elevated in order to convert starch and proteins into fermentable (that will be transformed into alcohol and gas) / non-fermentable (that will give beers its body and structure) sugars and amino acids that are assimilable by yeast.
We heat our mash tun using a mix of decoction and infusion: the mash is first mixed with water at a temperature of 45 / 50°C, and is then gradually held at different temperature stands before reaching 75°C. The mash is continually churned by hand to ensure good mixing.
Because the mash contains solid malt residues, a basic filtration is necessary in order to separate them from the wort. The filtration is gravity fed, using the husk material as a filter aid. The wort is then transferred into the boiling vat.
Boiling and adding Hops
The wort is then boiled for a period of 90 minutes to 2 hours in order to inactivate the residual enzymes from the mash, sterilize and stabilize it. It is during the boil that hops are added to the wort, in order to add bitterness and flavors. Spices are also added. The subsequent clear and bitter wort is then cooled from 95°C to 20°C before being sent to a fermentation tank.
Light and crisp beer with layered citrus fruits aromas and discreet spicy notes. The mouth feel is fresh and elegant, perfectly blending acidity and bitterness.
Fine beer, subtly balanced between bitterness and fruity aromas (orange and citrus).
Medium bodied beer with a complex structure, subtly balanced between bitterness and malty flavors.
full bodied, round and mellow beer with coffee and dark chocolate flavors. The bitterness balances out the richness.