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Brittany, jutting out into the ocean from the west coast, has always had a bit of mystery surrounding its history from the neolithic standing stones of Carnac to the medieval legends about the magical and dangerous Breton forest, birthplace of Lancelot.



It has emerged from these beginnings to become the largest agricultural producer in France as well as a notable supplier of seafood, found in abundance off of the rocky coast. 

This wealth of produce and livestock has greatly influenced the gastronomic culture of the region, which includes a vibrant brewing scene. Brittany retains strong ties to its Celtic heritage, reflected in its beer styles and ciders as well as its cultural identity. Festive gatherings often revolve around the sound of the bagpipe and free-flowing Breton beer.

Brittany native Jacques Cartier stocked his ship with beer for his voyages to Canada (where he learned to add spruce to it to combat scurvy). Many Bretons immigrated to the US in the early 19th century and brought their gastronomic traditions with them, becoming chefs and restaurant owners. A number of French restaurants in the US are still run by Bretons in the kitchen. 

Then there’s Jack Kerouac who had Breton ancestors; he certainly was no stranger to a pint of beer…