Brett & Sauvage operates on a single premise: no commercial yeast, ever. The Gaspésie brewery uses only wild fermentation, either spontaneous, where ambient yeasts from the open air seed the cooling wort in a copper coolship, or inoculated with cultures harvested from local honey, apple skins, and wildflowers. Every beer rests in oak barrels for anywhere from several months to several years before being finished with foraged or locally grown botanicals: pimbina, wild pears from the Rocher-Percé coast, larch shoots, rose buds, saskatoon berries. The result is a range of bottles closer in spirit to natural wine than conventional craft beer, each one shaped as much by season and wind direction as by the brewer's hand. Ciders made from wild apple harvests round out the lineup.