In effect, Jerome Carrethe owner of the eponymous Cyclope brasserie in Parçay-Meslay, and Clement Abrassart, the president of La Belle et la chard, thought about it and their meeting led them to think in an eco-friendly way. Clément offered to put bread in the preparation of the beer. Not just any bread: organic bread, unsold, destined for the dumpster. You should know that bakers lose an average of 10 kg of bread per week just for organic. A sad waste since it takes 150 liters of water to produce a baguette.
A Belgian idea at the base?
Indeed it comes to us from the flat country. The La Belle et la Blette association first collected in the bakeries of the Tourangelle metropolis. It’s stale bread for at least 2 weeks with 25% cereals and gives the beer a special flavor due to rye and spelled. In Belgium, it is very widespread. You find this beer in Amap, delicatessens, organic stores. You have it on direct sale from Wednesday to Saturday, from 2 p.m. to 7 p.m., at the Cyclope brasserie, at 13, rue des Ailes, in Parçay-Meslay.