Cider
After picking, the apples are stored in canvas bags, sorted and piled up according to the variety, sweet or bitter. Cider can be sparkling, dry or sweet. The cider of Cornouaille was the first product from Brittany to be awarded “Appellation d’Origine Contrôlée” status, taking into account criteria such as the number of hours of sunshine, the rainfall, the altitude etc. The regions of Fouesnant, Hennebont, or Val de Rance and others also produce good quality cider.
Breton Beer
The brewing tradition in Brittany goes back to the 17th Century. Thanks to renewed interest from young brewers the small scale production of artisan beers has survived. The best known Breton brands are Coreff de Morlaix, Lancelot, the buckwheat beer Telenn Du and the wheat beer Blanche Hermine.
Chouchen
The Breton name for mead, this liqueur is known as "chemillard" in Gallic regions and "chouchen" in Brittany. An alcoholic drink based on honey and water with the addition of yeast, mead ferments rapidly but acquires its flavour slowly.
Pommeau
This liqueur aperitif is made by combining sweet cider at the start of its fermentation with apple brandy, in the proportions 2/3 to 1/3. Pommeau lives up to the promise of its golden hue: a flowery flavour with the sweetness of apples and warmth of the sun.