Gourmet products Beer and brewery Jura

Situated on the heights of Mount Roland in Düsseldorf, this brewery claims to be the "heir" of Walter Gysin who registered the brand in 1900. Maria and Fabrice Pannaux prepare excellent beverages from their experiences in Belgium, the Czech Republic and Germany. Their beers are made according to the "German laws of purity" (water, malt, hops, yeast). 8 variants: blonde, white, amber and red, brown, india pale ale with funny names. A terrace with a small restaurant will allow you to have a pleasant break.

Yassine Amrouni created his micro-enterprise in 2014 to achieve his dream: to produce distinctive, naturally sparkling and balanced beers. An advocate of organic, his beverages are unfiltered, unpasteurized and all made from rigorously chosen ingredients. In his South Jura region, his production has successfully intensified. His recipes are made according to his favourite recipes. 4 variants are available (blonde, amber, white and brown), all certified AB by Ecocert. Finish your tasting with a panel of the most unexpected infusions.

Bruno Mangin, from the brewery La Rouget de Lisle, had the good idea to open a wine bar in the center of Lons. It was time for his beers of character to find their place here (La Millefleur, la Grande Rivière, la Combe aux loups... and "La Marseillaise"). The cellar offers malt-based alcohols (beers, pure malt whisky, rum, vodka) and sodas (lemonades, cola) from its production. Their aromatic flavors are distilled in the glasses served at the bar, on the terrace or on our table. Also on the menu: fine Jura wines and beers from around the world.

This craft brewery stands out for the quality of its products, which are all made from local ingredients. The result is a range of beers, from light blondes to full-bodied brown ales, with original names that make you dream. Like "L'Encre sympathique", "Nymphéa" or "Heindrun", for example. Guided tours are also available. And La Perle Noire is particularly committed to the environment, to the point of having implemented various measures to reduce its carbon footprint.

This brewery is the work of Bruno Mangin since 1994. Rouget de Lisle is a "big sister" in the world of Jura beer. 30 references just for it. Now a distillery produces an excellent whisky aged in Jura wine barrels, as well as vodka and gin. In the non-alcoholic section, sodas: "Juracola" colas and lemonades, including "Juralim". If you are in Lons, you will find these products at the Caveau Rouget de Lisle on Place de la Liberté.

Clément Goubard's Nocturne is intriguing in more ways than one. The brewer makes his beverages at night, according to the lunar cycles (and the advice of his grandfather, who always drank this way). Clément had intended to make wine, but - faced with the vagaries of the weather - preferred the relative security of a brewery. The organic orientation was obvious (returnable glass, green electricity, water management...). 5 references, including a "Stout de garde" with highly roasted barley, and a surprising "Efi" which benefits from a maceration of lemony plants.

Romain Branger and Julien Maillot launched this brewery 6 years ago. Their "Baboon", which comes in a variety of flavors, is all the rage. The original spirit hasn't changed, and their effervescent liquid creations are still inspired by jungles and flowery fields. This exoticism is particularly evident in Banana bomba. Today, the range includes at least 8 references from 5° (Bloody monkey) to 9° (Colère du babouin). You'll also find what you're looking for in Jungle Spring, Tropicaliste, Chica pop and Kokomo.

It was Jacques Ravonneaux who, in the 1980s, took over his uncle's small brewery business, leaving his job at Solvay. The small warehouse hidden behind the church has metamorphosed into a giant showcase since 2010 on more than 2,400 ^m2, not counting the shelving. Impossible to miss it, facing the airport, along the RN 73 between Tavaux and Dole. The Ravonneaux family has become one of the greatest French beer specialists. More than 1,300 references for sale! An impulse that we owe to Janine, the sister, but above all to Claude, both of whom disappeared too soon. Claude was nicknamed "the Pope of Beer"! The store's 400 ^m2 are divided into thematic modules: glassware (including beer bottles), party items, alcoholic beverages, whisky and rum cellar, wine cellar. The loose tea and coffee space tickles the nostrils as soon as you cross the threshold. The evenings come alive with tastings discovered during the year. The open house in April is always popular with both professionals and private individuals.

After 10 years as an amateur brewer, Julien Cêtre launched himself into the great bath of professional hops. But not the way a Montbéliard bull could do it. Tired of the "standardised" and in love with foam, the bovine engineering technician is not a little proud of producing "a really good home-made beer". It must be said that his farm receives pure water from the Ivrey spring that gushes from nearby Mont Poupet. It should be noted that his village, with a few dozen souls, rises out of a forest in the foothills of the first mountain plateau. Juju, as his friends call him, is now at the head of 3 permanent beers (a blonde American pale-ale type, a refreshing and fruity white, a redhead with caramelized notes). But the family is growing throughout the year with "ephemeral" beers called "Vachement Noël", "Vachement terrible", "Vachement noir", "Vachement fumée". And if you come in the summer, you will be entitled to the "Vachement Estiv'ale".

Nadine Labelle and her partner Philippe Paillard consider this activity to be "a popular art". In their workshop, they draw inspiration from different styles to develop their range of beers. You will taste "classics" and special beers depending on the season. Some of them include fruit from the orchard and maturation in Jura wine barrels. To be discovered on the occasion of a tasting and a commented visit, it is advised to inform in advance.

Brasserie Papillon is a brewery located in La Chapelle-sur-Furieuse, in the Jura department.

ENILBIO in Poligny is a school specializing in training company staff in the fields of food, cheese and other dairy products, biotechnology and quality. It welcomes around 300 students and trainees every year, in highly targeted business sectors that are generating jobs for the future. The school offers courses for high school students, BTS students, apprentices in CAP, BAC PRO, BTS and licentiate pro programs, as well as for employees and jobseekers. ENILBIO's teaching facilities are modern and high-performance, with food processing workshops, food engineering, chemistry, biochemistry, microbiology and applied physics laboratories. The school emphasizes personalized student support, practical work and opportunities for further study. ENILBIO also boasts a high professional integration rate, with over 94% of students entering the professional world within 6 months of their training. The school also offers high-quality accommodation and catering all year round.

The Lombard Bar nestles in the vaulted cellar of the former Lombard cheese dairy. Here, or on the terrace, you can sample one of the hundred or so local beers available on the shelves. Aperitif boards are also available, as well as a "resto'casionnel" serving meals (by reservation only). And Le Lombard Bar is also a local store where you can buy a host of regional products. In short, we love this warm and friendly place, which brings the village and surrounding area to life from the very first fine days of the year.