Opened in 2013 in a restored ancestral farmhouse on Route 132 in Saint-André-de-Kamouraska, Tête d'Allumette sits on one of the more scenic stretches of the Lower St. Lawrence shore, with a summer terrace and a tasting room that face the river. Owner and head brewer Martin Desautels built the brewery's signature around a wood-fired brewing system he designed from scratch after visiting the Brasserie Caracole in Belgium. The technique took months to master and informs the character of the beers. The lineup runs wide: Nordic-style ales fermented with Kveik, a gose made with sea beans and cucumber, a saison aged with Brettanomyces, a smoked barley wine using peat from the riverbank, wild ales matured 18 months, and collaborations with local producers that draw on regional plants, fruits, and herbs. The mineral profile of the local water is treated as a core ingredient.