NIRON PPR polyfusion pipes and fittings Ø 50mm installed for the refrigeration network of 10 fermentation tanks at the La Trompe-Souris brasserie close to Nantes in France. Antoine Bouyer, a 30-year-old young man from Nantes, founded his brasserie on the banks of the Loire, in Chapelle-Basse-Mer, eight years ago. After discovering beer from a wine merchant at Place Talensac, Antoine Bouyer carried out his research in Belgium and England, two traditional beer loving countries, where he brought the machines, purchased in pubs. Trompe-Souris beer is the flagship product of the Divatte brewery, created by Bouyer on the model of English beer in the blonde, dark or amber versions. These beers are entirely handmade and meet strict specifications. To produce a 900 liter beer, the capacity of its tanks, the brewery starts by mixing almost 200 kg of roasted and malted barley seeds with hot water. More or less roasted, the beans have a light or dark color which will give the blonde or brown colour to the beer. Then the barley juice, dipped in the cereal sugar, is filtered and mixed with the hops. A few kilos of flowers of this climbing plant are enough to give bitterness to the beer. The liquid is then mixed with yeast in the tanks to ferment it. After this month-long cycle, the beer is ready to be bottled or placed in the barrel.