The Brasserie de Vezelay

It is, above all, the story of demanding, passionate women and men, guided by the desire to produce an exceptional and iconic beer.

The adventure of a lifetime
The Brasserie de Vezelay was born in a unique region, where the taste for tradition and excellence are everywhere. It is in this environment steeped in history, that men and women of the region came together around a crazy project: to give birth, in Burgundian land, to an excellent organic beer! Today, behind each beer produced in the brewery, there is a know-how, precise gestures and the passion of those who work, every day, to satisfy consumers wishing to savor a beer of very high quality.

Stefan Peter Stadler, a decisive encounter.
A Bavarian master brewer based in Denmark was decisive in the history of the Vézelay brewery. This famous person in the brewing field, enthusiastic about the project and the desire to produce premium organic beer, provided to Vezelay’s team valuable advices on the production process of quality organic beer.

« Marc Neyret, the founder, and Stefan decided not to make concessions with the production method. »

Very quickly, the "Purity Law" or "Reinheitsgebot", a Bavarian rule dating from 1516 which required beer to be produced using only water, malt and hops without any other ingredient became the key. No colouring or sugar is added. The rigorous application of this procedure swiftly produced the required result worthy of the brewer's ambition.

The creation of a true artisanal craft brewery is the fruit of attention to the smallest detail. In the heart of the regional Morvan Natural Park a suitable site was found. An energy efficient building rose from the ground with natural wood sidings in perfect harmony with the beautiful, rural surroundings. Finally, all the brewing equipment was installed meeting in full the requirements of the "Purity Law".

« Spring water from a source within the limestone of the park is used for the beer thus limiting the carbon footprint and reducing excess use of natural resources. »

Both the hops and grain used are certified organic. The brewery quickly made partnerships with local farmers and producers who agreed to supply organic produce for the brewery. The organic grain is used in fermenting our beer. Unused cereal and by-product is given to local farmers for animal feed.


Since it's creation the brewery has enjoyed increasing success. Our pure malt beers are consistently rewarded with prizes at National and International competitions serving to enhance our reputation in the world of craft organic beer. The Brasserie de Vézelay, still retaining it's aims and objects, is expanding to better serve the ever increasing number of demanding palates for French organic beers.