À La Dérive brasserie artisanale

 Our team

The À La Dérive project is motivated by the creation of quality craft beers, the environment and culture. We want to use ingredients from the region to make our beers to reduce our ecological footprint, promote the circular economy and create products that reflect the great diversity of Quebec flora. In addition to being a positive economic lever in the Pointe-Gatineau sector, À La Dérive is part of a logic of sustainable development. The social and cultural roots of the project will revolve around poetry evenings, art exhibitions and one-off creative events.



Sophie is currently developing various systems that allow the company to reduce its ecological footprint. Thanks to her we produce less than 120 litres of waste every two weeks!


Gourmet cuisine

Benoit has developed a rich and refined menu with the help of the talented chef Véronique Bujold. The love he puts into the creation of each of these small dishes will delight the finest of palates.


Social fabric and quality of service

Sébastien is in charge of communications, branding and service management at the brewery. With his master's degree in visual arts, he wishes to develop a cultural and social component within À La Dérive.


Beer quality

Jean-François took his master brewing course at Niagara College and directed brewing operations at Cassel Brewery. His passion drives him to develop quality craft beers made from local ingredients.