But with pressure from both the economic climate and the need to stand out from the crowd, some brewers are redefining their brewery\u2019s very concept and evolving its parameters.<\/p>\n
Stronger Together<\/h2>\n\n![\"Elliot](\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20251120104805\/LesSemblables-Owners-500x700-1.jpg\")
Photo courtesy of Gre\u0301gory Massat<\/figcaption><\/figure>\n<\/div>\nWhen Eliott Pernelle and Etienne Voinson decided to start Brasserie Les Semblables<\/a> in Alsace, France, they were looking for a very specific place to settle. \u201cWe didn\u2019t want to be alone, lost in an industrial area,\u201d Pernelle explains. \u201cWe wanted to be part of a collective. That\u2019s why we thought about a tiers-lieu.\u201d A tiers-lieu<\/em> (or \u201cthird place\u201d) is a type of venue more common in the country, often run by an association with an educational, sustainable, or cultural goal.<\/p>\nAfter visiting a few places, Pernelle and Voinson chose Oasis Multikulti<\/a>, a tiers-lieu settled on an old farm in the small Alsatian village of Mietesheim, close to the German border. Run by volunteers, the space offers a wide range of activities (writing, pottery, and knitting classes), a community garden, and a farmer\u2019s market. The brewers installed their equipment in the former stables, with room to expand if necessary. <\/p>\n![\"](\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20251120104921\/LesSemblables-Web-Full-Width-1200x628-1.jpg\")
Photo \u00a9 B2STLC<\/figcaption><\/figure>\nThis decision has its perks: Les Semblables benefits from a well-known location, where people visit to attend a course or buy something at the farmer\u2019s market. \u201cIt\u2019s a strength we would not have had if we had started from scratch,\u201d Pernelle says. But the duo also has to roll up their sleeves and commit to some volunteer work to keep Oasis Multikulti up and running.<\/p>\n
\u201cWe could just rent the space and do nothing to help the association, but that would be a bit unfair,\u201d Pernelle says, as he volunteers his time to handle the tiers-lieu\u2019s social media. \u201cThis is why we wanted to be in this type of community space in the first place: to do something together.\u201d<\/p>\n
The Heart of Community<\/h2>\n
Brewing has long been intertwined with the concept of community. Take the German tradition of communal brewing called Zoiglbier<\/a>, where non-professional brewers share a communal brewhouse at the heart of their village. Five Bavarian towns still proudly maintain that centuries-old tradition, which has been recognised by UNESCO as part of Germany \u201cintangible cultural heritage\u201d<\/a> since 2018.<\/p>\nIn Brussels, Brasserie Witloof<\/a>\u2019s founder, Thomas Detourbe, took inspiration from the concept when he contacted Belgian microbreweries with a simple question: why not open a brewery where the equipment is shared between all of us? La Bagarre<\/a>, Janine<\/a>, and 1Bi\u00e8re 2Tartines<\/a> responded, and CoHop<\/a> opened in Brussels in 2021. La Flaque<\/a> joined as the fifth brewery in 2025. <\/p>\n![\"CoHop](\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20251120105522\/Co-Hop-3-Web-Full-Width-1200x628-1.jpg\")
Photos courtesy of Adrien Dubois @miandaphotography<\/figcaption><\/figure>\n\u201cWe were all contract brewing and wanted to have our own brewery, but it was too difficult economically. Sharing the space and equipment made sense in that way,\u201d says R\u00e9mi Pequin, CoHop\u2019s coordinator and founder of La Bagarre. \u201cThis also allows us to approach beer making more sustainably\u2014we only need one brewhouse instead of five, if we had all settled separately.\u201d<\/p>\n
To make the project work, the team had to prioritize communication and organization. Every brewery has a predetermined mission: one is in charge of managing the brewing schedule, one takes care of ordering raw materials for everyone, while another deals with manners such as equipment maintenance. The taproom serves everyone\u2019s beer and a restaurant onsite makes sandwiches with Janine\u2019s bread\u2014the brewery is also a bakery. <\/p>\n![\"CoHop](\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20251120105840\/CoHop-Taproom-Web-Full-Width-1200x628-1.jpg\")
Photo courtesy of Adrien Dubois @miandaphotography<\/figcaption><\/figure>\n\u201cIt\u2019s a tough organization, but we didn\u2019t want one brewer making the beers for everyone; every brewery has its own team and brewers,\u201d Pequin says. \u201cWe\u2019re sharing a lot but it\u2019s important for us that each brewery keeps its own identity and diversity.\u201d<\/p>\n
Both Pequin and Pernelle don\u2019t see their projects being successful any other way than amongst a collective. \u201cIt takes a lot of commitment, but if we were to do it again, we would take the same path,\u201d Pernelle says.<\/p>\n
\u201cManaging a brewery with five teams is already difficult enough, considering the current economic climate,\u201d Pequin adds. \u201cWhy would anyone want to do this alone?\u201d<\/p>\n
Focus on Fermentation<\/h2>\n
Reimagining what a brewery can become can also apply to what\u2019s inside the fermenters. With beer, there\u2019s always a new trend to follow, a pattern that emerges out of nowhere, or a lost tradition finding a new audience. This can also extend to beer styles as well as the names breweries choose to represent their brand and what they want to bring to the table. One concept that is popping up more and more is at the base of the brewing process itself: fermentation.<\/p>\n
Fermentery Form<\/a> makes co-fermented beer using winemaking techniques such as the Solera system in West Kensington, Philadelphia; Fox Tale Fermentation<\/a> brews beer and kombuchas in San Jose, Calif.; l\u2019Annexe<\/a> brasserie-fermenterie in Belgium makes beer and fermented beverages with flowers; The Fermentorium<\/a> in Wisconsin offers beer, apple ale, and cider; Fermenterie des Champs Marmo<\/a> in France, which defines itself as \u201can experimental place for alternative fermentations,\u201d produces beer, cider, kombuchas, and more. And the list goes on.<\/p>\n![\"Mindscape](\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20251120110338\/Mindscape3-Web-Full-Width-1200x628-1.jpg\")
<\/figure>\n
When Eliott Pernelle and Etienne Voinson decided to start Brasserie Les Semblables<\/a> in Alsace, France, they were looking for a very specific place to settle. \u201cWe didn\u2019t want to be alone, lost in an industrial area,\u201d Pernelle explains. \u201cWe wanted to be part of a collective. That\u2019s why we thought about a tiers-lieu.\u201d A tiers-lieu<\/em> (or \u201cthird place\u201d) is a type of venue more common in the country, often run by an association with an educational, sustainable, or cultural goal.<\/p>\n After visiting a few places, Pernelle and Voinson chose Oasis Multikulti<\/a>, a tiers-lieu settled on an old farm in the small Alsatian village of Mietesheim, close to the German border. Run by volunteers, the space offers a wide range of activities (writing, pottery, and knitting classes), a community garden, and a farmer\u2019s market. The brewers installed their equipment in the former stables, with room to expand if necessary. <\/p>\n This decision has its perks: Les Semblables benefits from a well-known location, where people visit to attend a course or buy something at the farmer\u2019s market. \u201cIt\u2019s a strength we would not have had if we had started from scratch,\u201d Pernelle says. But the duo also has to roll up their sleeves and commit to some volunteer work to keep Oasis Multikulti up and running.<\/p>\n \u201cWe could just rent the space and do nothing to help the association, but that would be a bit unfair,\u201d Pernelle says, as he volunteers his time to handle the tiers-lieu\u2019s social media. \u201cThis is why we wanted to be in this type of community space in the first place: to do something together.\u201d<\/p>\n Brewing has long been intertwined with the concept of community. Take the German tradition of communal brewing called Zoiglbier<\/a>, where non-professional brewers share a communal brewhouse at the heart of their village. Five Bavarian towns still proudly maintain that centuries-old tradition, which has been recognised by UNESCO as part of Germany \u201cintangible cultural heritage\u201d<\/a> since 2018.<\/p>\n In Brussels, Brasserie Witloof<\/a>\u2019s founder, Thomas Detourbe, took inspiration from the concept when he contacted Belgian microbreweries with a simple question: why not open a brewery where the equipment is shared between all of us? La Bagarre<\/a>, Janine<\/a>, and 1Bi\u00e8re 2Tartines<\/a> responded, and CoHop<\/a> opened in Brussels in 2021. La Flaque<\/a> joined as the fifth brewery in 2025. <\/p>\n \u201cWe were all contract brewing and wanted to have our own brewery, but it was too difficult economically. Sharing the space and equipment made sense in that way,\u201d says R\u00e9mi Pequin, CoHop\u2019s coordinator and founder of La Bagarre. \u201cThis also allows us to approach beer making more sustainably\u2014we only need one brewhouse instead of five, if we had all settled separately.\u201d<\/p>\n To make the project work, the team had to prioritize communication and organization. Every brewery has a predetermined mission: one is in charge of managing the brewing schedule, one takes care of ordering raw materials for everyone, while another deals with manners such as equipment maintenance. The taproom serves everyone\u2019s beer and a restaurant onsite makes sandwiches with Janine\u2019s bread\u2014the brewery is also a bakery. <\/p>\n \u201cIt\u2019s a tough organization, but we didn\u2019t want one brewer making the beers for everyone; every brewery has its own team and brewers,\u201d Pequin says. \u201cWe\u2019re sharing a lot but it\u2019s important for us that each brewery keeps its own identity and diversity.\u201d<\/p>\n Both Pequin and Pernelle don\u2019t see their projects being successful any other way than amongst a collective. \u201cIt takes a lot of commitment, but if we were to do it again, we would take the same path,\u201d Pernelle says.<\/p>\n \u201cManaging a brewery with five teams is already difficult enough, considering the current economic climate,\u201d Pequin adds. \u201cWhy would anyone want to do this alone?\u201d<\/p>\n Reimagining what a brewery can become can also apply to what\u2019s inside the fermenters. With beer, there\u2019s always a new trend to follow, a pattern that emerges out of nowhere, or a lost tradition finding a new audience. This can also extend to beer styles as well as the names breweries choose to represent their brand and what they want to bring to the table. One concept that is popping up more and more is at the base of the brewing process itself: fermentation.<\/p>\n Fermentery Form<\/a> makes co-fermented beer using winemaking techniques such as the Solera system in West Kensington, Philadelphia; Fox Tale Fermentation<\/a> brews beer and kombuchas in San Jose, Calif.; l\u2019Annexe<\/a> brasserie-fermenterie in Belgium makes beer and fermented beverages with flowers; The Fermentorium<\/a> in Wisconsin offers beer, apple ale, and cider; Fermenterie des Champs Marmo<\/a> in France, which defines itself as \u201can experimental place for alternative fermentations,\u201d produces beer, cider, kombuchas, and more. And the list goes on.<\/p>\nThe Heart of Community<\/h2>\n
Focus on Fermentation<\/h2>\n
<\/figure>\n