Case study

Microbrasserie Le Grimoire, established in 2004, was overflowing its downtown Granby premises. With their new facility, brothers Sébastien and Steve Dancause and partner Mario Lapointe wanted to up the weekly production of their blonde, red, fruity, dark, full-bodied and IPA beer from 7,000 to 49,000 litres. Their first conversion to natural gas went so well that they made the same choice to heat their new vats and kettles.

"Our first criterion was effective—natural gas heats up faster and costs less," said Steve Dancause. "The quality of the product is also at stake. We’ve had power failures with electricity that have ruined the entire production. That can’t happen with natural gas because the heating elements don’t touch the beer. "

Among the hundred or so microbreweries operating in Quebec, few know how to make it to the Big League. Le Grimoire’s secret to success? Steve Dancause says it’s good products and good friends. "People like our products because they’re less fruity and bitter than other beers… and they’re made by a team of associates who’ve stuck together over the years."