Brittany’s brewing tradition stretches back to the 17th century. For two centuries Breton beer was as popular as other regional drinks such as cider, Lambig and Chouchen. But gradually, the dozens of breweries closed down, and by WWII, Breton brewing was largely gone. The region’s Celtic roots revival in the 70’ with the creation of Lorient’s Interceltic Festival, also initiates a renewal of Brittany’s brewing heritage. There are now more than 223 Breton breweries turning out artisan ales. Served at between 6°C and 12°C, pale, dark or red, they can be tasted where they are brewed, or at a bar, and always in a cheery atmosphere. A particular feature of Breton beers is the surprising additional ingredients used to enhance their flavours: from spices to seaweed, and buckwheat – all are part of Brittany’s DNA and tell the story of this unique destination.