Gabriel Hasler, just 16 years old at the time, was given his first craft beer kit. 

He got a group of friends on board, including his friend Reto Engler and neighbour David Paraskevopoulos, and set out on a quest to brew their first beer. 

After initially producing 20 litres in Gabriel’s parents’ kitchen, and then moving to Reto’s parents’ cellar, the young entrepreneurs soon needed extra space so that they could share their passion and talent with as many people as possible. 

In 2004, the trio moved to Epalinges – their first premises fully dedicated to brewing. Here, several 400-litre tuns allowed production to rise to 6,000 litres a year. 

They found their first trade customers and production quantities increased exponentially, even though brewing was still something of a side hustle. 

In 2010, with degrees now under their belts, David, Reto and Gabriel dedicated themselves to their venture full time and increased output to 80,000 litres a year. 

Two years later, they moved to Claie-aux-Moines and invested in professional brewing equipment with a capacity of 2,500 litres, considerably increasing production capacity and the quality of their ales. 

The first permanent employees joined the team in a range of areas – production, logistics, administration, and sales. 

In 2018, the brewery moved to Puidoux, doubling production capacity. The current premises contain not only production halls, but also an area for hosting customers and holding tasting sessions, as well as a shop for direct sales. 

At present, the brewery has the equivalent of 35 full-time personnel who throw themselves body and soul into offering the best possible ales to the appreciative “bon vivants” of Switzerland. 

We celebrated our 20th anniversary in 2021, and we are looking forward to the next 20 years. 

We still believe that the best things are those we share (and we love to share our beers). Our heart’s desire is to make our beers accessible to everyone. We look forward to a celebratory future where beer is what brings people together. A future where human relations come first, and producer and consumer trust one another. A future where every beer gets the recognition it deserves. A future where beer goes hand in hand with sustainability. 

NEWS