+500 restaurants

that add a great beer to their menus and are proud to contribute their stone beer to the cause

challenge

In the competitive world of the restaurant industry, what better distinguishes one restaurant from another?

solution implemented

+500 restaurant owners have added Pain de Minuit to their menus first because it tastes great. (we're not blowing our own trumpet; it's Florent Ladeyn who says so, Michelin-starred chef from Lille, see the video below)
Then they are proud to explain to their customers that this beer is made from the unsold bread of the local baker and that it thus finds a second life.

Pain de Minuit in restaurants has on average a carbon footprint 30% lower than an equivalent craft beer.