On the Côte des Pères in Val-d'Espoir, a hamlet outside Percé, Brasserie Auval sits on land with a longer memory than most. An agricultural school operated here from the 1930s until 1961, and a cooperative revived the farmland decades later before Auval arrived in 2015 with a specific ambition: to brew beer from what the land actually grows. Small fruits, honey, and heritage grains cultivated on site find their way into beers with genuinely distinctive signatures. The brewery is also something of a philosophical project. Founder Benoît Couillard has spoken openly about building a business around degrowth rather than expansion, treating the farm-brewery as a collective space for slowness and craft rather than scale. In Gaspésie, that's a natural fit.