1. Introduction: Why French Beer & Cider Deserve AttentionFrance may be best known for wine, but its beer and cider traditions run just as deep. Regions like Normandy, Brittany, Alsace, and the Nord–Pas-de-Calais have brewed and fermented for centuries, blending farmhouse techniques with strong agricultural roots.Apple growing has anchored French cider culture for centuries, surviving challenges such as World War II orchard losses. Two key 17th-century innovations, stronger glass bottles and the keeving method, helped shape the distinctive, naturally sparkling cider style that France has made its own.Today, craft beer (bière artisanale) and artisanal cider (cidre artisanal) are thriving, driven by innovative producers and renewed regional pride. For New Zealand drinkers, they offer a refreshing alternative to hop-heavy local beers and dessert-apple ciders.Maison Vauron, long trusted for exceptional French wines, now brings that same expertise to a curated selection of French beers and ciders for those eager to explore something different.2. Understanding French Beer (La Bière Française)2.1 Key Characteristics of French BeerFrench beer is shaped strongly by regional influences:Nord–Pas-de-Calais & Alsace: Long-standing brewing regions, influenced by Belgian and German styles. Expect malt-rich ales, rustic farmhouse styles, and clean lagers.Brasserie Saint SylvestreThe Brasserie de Saint Sylvestre, which dates back to 1600 at the latest, is located in the town of Saint-Sylvestre-Cappel, in the Flanders region of France. The company brews wonderful, Bières de Garde.Above all the story of La Brasserie de St Sylvestre is one of passion: the tradition of expertise passed on from father to son and the constant search for perfection. The popularity of our beers owes much to the high quality of the local ingredients.Brittany: Known for farmhouse brewing, sometimes using buckwheat and older grain types.Farmhouse & rustic traditions: Originating from rural brewing for farm workers; often malt-forward, lightly hopped, and rich in character.Local ingredients: Each area uses its own grains, hops, and yeast traditions, contributing to diverse flavour profiles.French craft beer movement (bière artisanale): Modern breweries reinterpret international styles (IPAs, Pale Ales, Saisons) with French terroir and balance.Brasserie du Mont BlancBrasserie Du Mont Blanc Bière is a distinguished craft beer brewed at the foot of the iconic Mont Blanc, using pure, glacial water from the Alps. Combining tradition and innovation, this beer delivers a refreshing, balanced taste with rich malt and hop flavours, complemented by subtle floral and fruity notes. Whether you choose their golden blonde, rich amber, or dark, robust variety, each sip reflects the authentic character of the French Alps, perfect for beer lovers seeking both quality and adventure.2.2 Common French Beer StylesBased on styleBière de Garde:A signature northern style. Malty, strong (6–8% ABV), originally aged (“guarded”) in cool cellars. Amber, blonde, or brown.Bière Blanche (French Wheat Beer): Light, refreshing, often citrusy; France’s answer to witbier.Mont Blanc Biere BlancheIPA / Pale Ale (French Craft Versions):Typically softer and more balanced than NZ or US equivalents; lower bitterness, with floral or herbal hop profiles.Mont Blanc Biere IPASeasonal / Regional Specialties:Includes spiced beers, farmhouse ales, buckwheat beers from Brittany, and bière de Noël (Christmas beer).Based on ColourBlonde: (crisp, lighter): Saint Sylvestre Biere 3 MontsBrune (rich, toasty).Ambrée or Rousse (malty, caramel) : Mont Blanc Biere Rousse2.3 Useful French–English Beer VocabularyBrasserie = BreweryBrasseur = BrewerHoublon = HopsFermentation haute/basse = Top/bottom fermentationNon filtrée / non pasteurisée = Unfiltered / unpasteurised3. Understanding French Cider (Le Cidre Français)3.1 What Makes French Cider Unique?French cider distinguishes itself through a combination of heritage, strict regional regulations, and unique apple varieties.Key features include:Traditional apple varieties:Cider apples are tannic, bittersweet, and much lower in acidity than eating apples. This creates rich aromatics and structure.Natural sweetness and fermentation:Even brut ciders may taste slightly sweet due to aromatic bittersweet apples.Natural carbonation & bottle conditioning:Often fermented slowly using native yeasts; some producers use the ancestral method or even Champagne-style bottles.Strong regional identity:Normandy and Brittany dominate production, but the Basque Country, Savoie, and Champagne also maintain historical traditions.3.2 Popular French Cider StylesCidre Brut:Dry (under 28 g/l sugar), typically 4% ABV and above. Bold, tannic, refreshing, and slightly rustic.Our Top pick: Pere Jules Cidre Normandie Brut Cidre Doux:Sweet (35+ g/l sugar) and low alcohol (up to 3%). Fruity, gentle, and perfect for pairing with desserts or crêpes.Our Top pick: Kerisac Cidre DouxCidre Demi-Sec:Medium sweetness (between brut and doux), 3–5% ABV. Balanced and approachable.Cidre Fermier (Farmhouse Cider):Made on individual farms; rustic, traditional, often showcasing native yeast fermentation.Our Top pick: Val de Rance Cidre BrutPoiré (French Pear Cider):Made from specific pear varieties; delicate, naturally sparkling, floral, often elegant like a fine perry.Our Top pick : Pere Jules Poire Bouche Normandie3.3 Useful French–English Cider VocabularyCidrerie = Cider house Pressurage = Pressing of the applesFermentation naturelle = Natural fermentationPoiré = Pear ciderAssemblage = Blend of apple varieties4. French Beer vs. NZ Beer: Key Differences Malt-forward vs hop-forward: French beers often emphasise malt character, whereas NZ craft beer is known for strong hop aromatics and bitterness.Influence of Belgium & Germany: Many French styles align with Belgian farmhouse ales or German lagers, offering more balance and tradition.Lower bitterness: French beers generally avoid the high IBU levels common in modern NZ IPAs.Heritage styles: Unique French specialties like Bière de Garde ales have no direct NZ equivalent.5. French Cider vs. NZ Cider: Key DifferencesApple varieties: NZ cider frequently uses dessert apples, while France uses tannic, cider-specific cultivars, giving more structure and complexity.Alcohol levels: French ciders often sit lower in ABV due to slow, controlled fermentation (sometimes using keeving). Production methods: Bottle conditioning, native yeast fermentation, and ancestral techniques remain common in France but rare in NZ. Classification: France uses Brut / Demi-Sec / Doux based on sugar. NZ typically labels Dry / Medium / Sweet based on taste rather than strict sugar levels.6. Food Pairings & Serving Tips6.1 Cider Pairings:Crêpes & galettes (classic Breton tradition)Soft, creamy cheeses (Camembert, Pont-l’Évêque)Pork dishes and charcuterieTraditionally served in bolée earthenware cups, especially in Brittany.6.2 Beer Pairings:Blonde: Seafood, salads, soft cheese, goat cheeseBlanche: oysters, seafood, lemon tartAmbrée: BBQ, duck, grilled vegetablesBrune: Game, charcuterie, chocolate dessertsFrench IPAs: cheese, fries, spicy dishes6.3 Serving Temperatures:Cider: 8–12°CBière de Garde: 6–8°CBlondes: 5–6°CBrune & Ambrées: 8- 9°C7. How to Choose a French Beer or Cider at Maison VauronWhen choosing a French beer or cider at Maison Vauron, look for key terms on the label such as Brut, Demi-Sec, Doux, Blonde or Rousse, as these provide immediate clues to style and sweetness.For New Zealand drinkers new to French cider, a Demi-Sec offers the most accessible introduction, while a Brut provides a drier, more structured expression.NZ beer drinkers who enjoy hop-forward styles may appreciate the softer, more balanced character of a French craft IPA, whereas those who prefer richer, malt-driven flavours will find Bière de Garde or Ambrée particularly appealing.Maison Vauron’s carefully curated range reflects both heritage and innovation, showcasing traditional ciders from Normandy and Brittany alongside modern interpretations from contemporary French craft breweries.8. Why Maison VauronFrench beer and cider combine centuries of tradition with modern craftsmanship. Their use of distinctive ingredients, from bittersweet apples to malt-focused recipes, sets them apart from New Zealand’s local styles.For NZ drinkers, they offer an exciting, aromatic, food-friendly experience.Maison Vauron invites you to explore this rich part of French beverage culture and discover new favourites.FAQ: A Guide to French Beer and Cider1. Why should New Zealand drinkers explore French beer and cider?French beer and cider offer flavours and styles you won’t often find in NZ, from malt-forward ales and Bières de Garde to complex, tannic Norman ciders made from traditional apple varieties. They’re less hop-intense, more food-friendly, and deeply tied to centuries of regional heritage.2. What makes French cider different from NZ cider?French cider is typically made from specialised bittersweet cider apples, resulting in more tannin, aroma, and structure. Long, cool fermentation practices traditionally used result in pronounced aromatics that are a signature of most French cider brands. Its sweetness levels (Brut, Demi-Sec, Doux) follow strict French definitions, unlike NZ’s more subjective “Dry/Medium/Sweet” labels.3. What are some typical French beer styles to try?At Maison Vauron, you can explore three key French styles: Blanche (refreshing wheat beer), Rousse (smooth, malty amber ale), and IPA (a softer, balanced French take on the classic hop-driven style).4. Which French beers and ciders are good entry points for beginners?For beer drinkers: a Bière Blanch offers a light, refreshing character, while Bière de Garde or Ambrée suits those who prefer malt-driven styles. For cider newcomers: Demi-Sec is the most accessible, while Brut provides a drier, more structured experience. Pear cider (Poiré) offers a delicate, elegant alternative.