Our profession

Formerly called “Sikaru” this drink is the result of the expertise of master brewers, know-how that goes back to ancient times, and today is still perpetuated by over 600 breweries in France.

Patience, good observation and good technical knowledge are the essential prerequisites that make a good brewer. The brewers of our local in Ensisheim ensure compliance with each stage of brewing, to guarantee user-friendly and authentic local products.

Thirsty for knowledge? The brewery of La Passerelle reveals you, in this section, the secrets of this ancestral trade.


Discover the beer manufacturing process thanks to this drawing:

Brewing process


Meet the profession of Jean-Charles and Yann, brewers at the brewery La Passerelle.