u/Foreign_Cap_4972

Who wants some pancakes from our Kilomètre Zéro brewpub? 🇫🇷

Meet La Brêche, our Pale Ale, named after a little river in Picardie (northern France) where our brewer grew up.

The flaked corn in the grist gives it that crispy, clean finish, and it drops really clear. It's always on tap at Kilomètre Zéro, our craft beer bar and microbrewery in Paris, near République, and people keep coming back for it.

Happy to talk grist, hops or process if you're curious. Cheers from Paris 🇫🇷 , fellow brewers! 🍻

Hey brewers!

We run a brewpub in Paris (Kilomètre Zéro) and just brewed a cucumber-mint-lime sour for a local competition (won it last year, going back to defend it). Video is us blending the additions 🌪️
We're happy with how it turned out, but I'd love to hear how other brewers would push it further.

It's a 550L batch, Philly Sour, ~4.6%, called "Concomjito" (mojito with cucumber in French) 🍻 We blended cucumber (20 kg), fresh mint and lime juice (5 kg) together, then added it all cold for 5 days before transferring to a serving tank under temp control.
No re-fermentation, tank stays cold, character stays fresh. ❄️

What I'm still chewing on:
- 🥒 Cucumber fades fastest, so we go heavy (~36 g/L). Still drops off first in the glass. Anyone found a way to make it stick around longer?
- 🍃 Mint can go full toothpaste real quick. Cold contact only worked well for us, but I'd love other reference points on dosage.
- 🍋‍🟩 Lime: we used fresh juice for the acidity and citrus kick. Did anyone get better results with zest, whole fruit, or peel for the aroma? And how do you stop the lime acidity from clashing with the existing sourness?

Do you add everything together like we do, or stagger them? Always keen
to learn from how others run a multi-ingredient sour!

Cheers 🍺

Crys'pils at Kilomètre Zéro, our brewpub in Paris 🇫🇷🍺👌

Cheers!

Hey Brewers! 👋 🇫🇷

We're brewing a collab rye IPA next month for the Paris Beer Festival 2026 at Kilomètre Zéro (brewpub in Paris) with Le Horla and Les Brasseurs de la Jonte (three french breweries). We planned Pale, Vienna, 9% rye, with Nelson Sauvin, around 6% ABV, ~10 EBC. And we want to add dried hibiscus flowers to it. 🌸👌

We've never brewed with hibiscus before in our brewpub, so I'd love some input on how to nail it. Current plan is 2.5 kg of dried flowers on a 640L batch (so ~4 g/L on boil volume), during hoop stand at 80°C for 20 min, in a bag to keep things clean.

Mostly looking for advice on:

- How much: Is 4 g/L a sensible dosage for a noticeable but not dominant character, or are we under/overshooting? Curious how it scales from homebrew ratios.

- When to add it: Whirlpool/hop stand, end of boil, post-fermentation as a tea? We picked hop stand but happy to be talked out of it.

- Temperature and contact time: 80°C for 20 min was our gut call to preserve aroma over tartness, but I've seen everything from 70°C steeps to full boil additions. What's worked for you? Thanks!! 🙏

Open to any story or "I'd do it differently next time" advice. 😊

Cheers!!🍻