Main Administrative Office

418-856-3141, ext. 210

1660 rue de la Ferme
Sainte-Anne-de-la-Pocatière, Qc
G0R 1Z0

Biofood Incubator

418-856-3141, ext. 210

1660 rue de la Ferme
Sainte-Anne-de-la-Pocatière, Qc
G0R 1Z0

Hog Production Complex

418-856-4888

121 rte Ste-Anne
Sainte-Anne-de-la-Pocatière, Qc
G0R 1Z0

Sheep Research Complex

418-856-1200

117 rte Ste-Anne
Sainte-Anne-de-la-Pocatière, Qc
G0R 1Z0

In 2011, the CDBQ – QAIC set up a research team dedicated to fermented beverages in order to meet the specific needs of the industry in Quebec and Canada. We’ve developed our expertise and broadened our service capabilities to accommodate the increasingly specialized needs of craft breweries, distilleries, and cider producers. We’ve moved with the changing times. Today, our reputation is recognized throughout Canada, but primarily in the province of Quebec.

The research team focuses on the production of fermented beverages such as beer, cider, wine, and spirits.
Expertise:
  • Fermented plant products such as beer, cider, wine, and kombucha (a fermented drink made from tea)
  • Technology transfer
  • Quality of fermented beverages (fermentation processes)
COMPLETED PROJECTS
      • Feasibility study on the use of brewers’ spent grain for short circuit heat generation
      • Recycling of spent grain and grocery waste
      • High pressure processing of fruit for summer beers
      • Technical and economic feasibility study on alcohol production
      • Bottling process optimization
      • Optimization of yeast use in the brewing process
      • Survey of microbrewery needs
      • Distilled alcohol production
      • Technical and economic feasibility study on a micro-malting plant
      • Development of an alcoholic drink
      • Pilot production of an alcoholic drink
      • Technical and economic feasibility study on a whey-based alcohol
      • Technical and economic feasibility study on an alcohol-free craft beer
      • Isolation, characterization, and production of wild yeasts
      • Wild cider fermentation
      • Technology watch on the quality of stored beer, cider, wine, and spirits
ONGOING PROJECTS

Many projects are ongoing, please contact us!

Material resources:
      • Pilot processing plant
      • Controlled temperature rooms
      • Fermentation tanks
PARTNERSHIPS
      • Université Laval,
      • Collège communautaire du Nouveau-Brunswick,
      • Le Labo-Solutions brassicoles inc.
Contact person :

Charles Lavigne, Ph.D

Scientific Director R&D
Phone:

418-856-3141 ext. 214

Témoignages

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