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An opportunity to taste some local creations and to really experience the treasures of Burgundian terroir! This was actually one of the main reasons I wanted to come here! The two brothers produce their beers directly on-site at this micro-brewery and only sell their own creations here. Quentin has been a master-brewer for over 10 years and has worked on perfecting his art both in France and on the African continent, meaning that he can now produce beers with a certain character.
![un singe en hiver un singe en hiver](http://i2.cdscdn.com/pdt2/1/0/6/1/700x700/9782710368106/rw/l-humeur-vagabonde-un-singe-en-hiver.jpg)
Two brothers, Pierre-Elie and Quentin, make up the passionate team who take care of the daily running of this innovative, family business. And so off we went, to the micro-brewery “Un Singe en Hiver”!Īn added bonus was that the bar is very close to the future Cité Internationale de la Gastronomie et du Vin, so we could also explore this new area that is going to be a great, lively place! Un Singe en Hiver is an atypical place because you will actually be greeted by the owners inside a very unique setting, a former flour mill. However, I decided to go along with my friends and take part in this fun, enjoyable experience with them. I don’t usually drink much beer, only really with friends and it’s not always my first choice, I prefer a “kir” cocktail. Like me, did you just learn something new? I’m pleased to hear it! New experiences are all about learning new things. I’m really looking forward to attending a beer-tasting workshop with my friends today! We haven’t been able to go out for so long, so I can’t wait to see what this new workshop, organised by the Tourist Office, will be like! How about trying something other than wine in Dijon? Let me tell you about my experience!īefore we get started, “ beerology” is the scientific term used to describe the study of beer, but there is an even more scientific term: “zythology”.