To the delight of the spectators, the trio of Maxence Lapierre gave their all.

At the Roy-Boissé’s, brewing beer for pleasure has changed. It has become a pleasure to brew beer on a larger scale. Annie Roy and Martin Boissé bought the Sawyerville Hotel in July 2019 to share this passion with beer lovers.
In addition to the extremely important service of wetting people’s whistles, they offer other services, including five rooms for accommodations and a room for receptions such as weddings, for example. Passionate about cooking, they suggest meals concocted with local products that can be eaten indoors or on the well-located terrace. Weekends are reserved for shows and musicians. The tavern, where they have kept the look of the 1970s, receives its clientele for “a quickie” in the late afternoon or “other, longer libations,” to discuss the latest rumour or to “save the planet.”
The Story of the “Mad Brewer”
The couple and their two children Ulrik and Desneiges left their Cookshire-Eaton farm to advance their business. While continuing to tend their herd nearby, they go about attending to the needs of tavern patrons and hungry visitors.
Lovers of good food, they rely on the quality of their dishes and the finesse of their beer to attract customers from all walks of life. They consider the proximity to the US border a real advantage, among other assets. Americans feel comfortable in this village where the English-speaking community is still significant.
The origin of the name “Brasseur Fou” lies in his “eccentricity,” as Martin Boissé himself puts it. A man of a thousand trades, Boissé has worked in construction and livestock farming. His relationships with other microbreweries are very good. To supplement the diet of his animals, he obtains spent grain from both 11 comtés and Le Boquébière. Taking advantage of the auction services to take his livestock – oxen, pigs and kids – to the slaughterhouse, he uses the butchered meat in the meals the couple serve. Explanations abound when he describes how he prepares his meats and cold cuts, and how the art of cooking matters, among other things.
He and Ms. Roy believe in the local and circular economy. They prioritize purchasing local products for cooking and for brewing beers. Much of their grain comes from the region, and the hops, as well. Their malts are produced at Innomalt in Sherbrooke. This company specializes in offering a range of products that meet the needs of the most discerning master brewers. Vegetables are supplied by the Maraîchers de l’or vert in Sawyerville.
Boissé produced around thirty litres of beer at home before launching into a more substantial business. To obtain the right to brew beer on a commercial scale, he had to undergo specific training to obtain certification as a craft brewer. His domestic experience could not be considered. In addition, he is mentored by an experienced brewer. The latter was a master brewer for years at Labatt. Finally, Boissé must engage in regular upgrades to maintain his expertise.
Le Brasseur Fou offers four refreshing beers and one “beer of the moment.” Recognizing that their clients come from many different locations, they mainly offer “thirst-quenching beers,” with an alcohol content of between 4% and 5%. “I am targeting a clientele ranging from young professionals to seniors who have to leave by car. I want them to enjoy a good meal and ‘a couple of beers’ without fear of going over 0.08.”
Each week Boissé brews some 150 litres of beer, alternating the different kinds. He aims to produce a dozen types next year, including a Scotch Ale with a specific malt and a 9-grain blend. He is currently offering Blanche of Sawyerville, a lager-type Kali, an Oscario pale ale, and an amber Zephir. “All my beers have been modified and adapted,” he explained. For example, he made a special beer for the drag queen show that was at the Hotel. He likes to submit his creations to his customers to find out how they like them. We can sense how attentive he is to their reactions.
The name of each beer is based on a story. The Blanche de Sawyerville is similar to many other beers, but it is local. Kali is the name of their dog. Roy adds that Kali also refers to the Hindu goddess of destruction. However, she does not want this deity to interfere with the lives of her customers. The Oscario is reminiscent of their fat St. Bernard, while the Zephir is the Icelandic ram which Boissé proudly wears tattooed on his left shoulder.
For now, Boissé is sticking to basic recipes which consist of mixing grains, hops and yeast, depending on the type of beer to be brewed. The pandemic gave him more time to learn and test new recipes. He was able to strengthen ties with local suppliers.
Shows
For some time now, the Brasseur Fou has been offering shows and festive events to attract customers. Wednesday evenings are reserved for karaoke. On Fridays and Saturdays, artist-musicians perform. Other shows are also added to the program regularly. On the agenda for the winter carnival is an ice bar on the terrace with moulded gelled shooters to amuse fans. “We want to stand out with a great and diversified offer to make ourselves known,” concluded the owner.