French beers today arouse admiration well beyond their borders. Between age-old traditions and bold innovations, the French brewing scene shines in international competitions. Whether artisanal, regional or organic, hexagonal mousses excel with their aromatic richness and unique know-how. From Burgundy to the Pyrenees, from Hauts-de-France to Brittany, a golden wave is sweeping across the world charts, highlighting an astonishing diversity. This enthusiasm also revives local pride and redefines the codes of tasting, a mirror of a brewing France in full swing.
Here we find a detailed overview of French beers awarded on the international scene, the processes that distinguish them, as well as the standard-bearing breweries that thrill the taste buds of gourmets and professionals around the world.
- The triumph of the La Franche brewery and its award-winning beer “Laisses tes Mains Sur”
- The major distinctions at the World Beer Awards 2024 and their implications
- Panorama of the most awarded French beers: varied styles that appeal to the juries
- Fermentation techniques and originality: keys to the success of French beers
- The impact of these successes on the French market and new consumer trends
The exemplary triumph of “Laisses tes Mains Sur” beer in the Jura
In La Ferté, in the Jura, a brewery proudly announces its conquest of the title of best beer in the world. “Laisses tes Mains Sur”, developed by the La Franche brewery, won the gold medal at the prestigious international competition in Lyon, eclipsing hundreds of competitors from all over the world. This distinction is the result of a subtle balance between creativity, terroir and tradition.
The result of meticulous blending, this beer is fermented in 500-liter barrels, delicately aged in Ploussard grape skins, an emblematic grape variety of the Jura region. This so-called “indigenous” fermentation process draws on the very essence of the terroir, offering a rare harmony between the oaky notes of the barrel and the delicate fruity touches of the local wine. This practice reflects a desire to combine brewing mastery with ancestral winemaking expertise, a unique alliance that makes all the difference.
The brewing trio—Régis Barth, Simon Duthel, and Gaëtan Coin—did not seek to produce a mass-produced beer. With an annual production capacity of approximately 900 hectoliters, or 60,000 bottles, their priority remains quality and scrupulous adherence to artisanal methods. They cultivate a balance between high standards and humility: victory, however prestigious, does not push them to increase their volumes, a choice that guarantees their beers uncompromising authenticity.
This success is part of a broader context where French microbreweries, such as this one, are adopting organic approaches and promoting local grains. La Franche brewery now offers 24 brews, all imbued with a spirit of innovation and loyalty to the Franche-Comté terroir. The signature “Laisses tes Mains Sur” is an ode to both brewing creativity and regional attachment, two ingredients that resonate in the growing popularity of French beers on the international scene. Characteristics
| Details | Brewery |
|---|---|
| La Franche (Jura) | Beer |
| Leave Your Hands On | Origin of fermentation |
| Indigenous fermentation in wooded barrels | Annual volume |
| Approximately 900 hectoliters | Bottle production |
| 60,000 units | Competition score |
| 95/100 (highest score in all categories) | Discover the world of French beers, with their unique flavors and artisanal traditions. Immerse yourself in the richness of local breweries and learn all about the beer styles that have made France famous. |
The fermentation process used by La Franche is remarkable for its originality. By incorporating Ploussard grape skins into the barrels, the brewers exploit a technique rare in France and uncommon in the beer world. This blend gives the foam a unique aromatic complexity, with woody but also fruity notes reminiscent of the world of natural wine.
This approach is fully in line with a contemporary spirit that values local ingredients and so-called “natural” methodologies. With this “local beer,” an entire regional identity is enhanced, an exaltation of Jura flavors and expertise, blending winemaking and brewing. An interesting parallel emerges with other French creations that are riding the trend of beers infused with local ingredients.
Use of Ploussard marc specific to the Jura region Fermentation in 500-liter barrels with marked woodRespect for the indigenous fermentation process for aromatic purity
- Low production to preserve quality
- Exploring the boundaries between beer and terroir wines
- https://www.youtube.com/watch?v=mgognrp2c5s
- The 2024 World Beer Awards, a showcase of French expertise
- The list of winners of the 2024 World Beer Awards is a true manifesto for the French brewing scene. Six French beers have won the ultimate distinction in their respective categories, highlighting the excellence of French production. The diverse award-winning styles challenge traditional images and reveal brilliant creativity, such as
, the
Loire Valley beer or even Kronenbourg beer, legendary yet constantly evolving.The success of the Goudale brewery in Pas-de-Calais perfectly illustrates this marriage of volume and quality, with their Witbier, a pioneer in the Belgian-style wheat beer category. Its cloudy pale blonde color, 4.5% unfiltered alcohol content, and spicy composition attract a wide audience, from Parisian bars to the Breton countryside. This victory also serves as a reminder of the robustness of established brands, capable of competing at the highest levels. In the same spirit, the La Dilettante brewery, located in Morbihan, is celebrating its ninth anniversary with an unexpected triumph: the distinction for its amber beer “La Fièvre” in the Amber Pale Beer category. Ideally enjoyed between 8 and 10°C and accompanied by local dishes such as kig a farz, this beer combines warm aromas and controlled hopping. Beer Brewery StyleAward-Winning Category
Location
Witbier
| Goudale | White | Best Belgian Witbier | Pas-de-Calais | La Fièvre (Amber Pale Beer) |
|---|---|---|---|---|
| La Dilettante | Amber Pale Beer | World’s Best Amber Pale Beer | Morbihan | Continental Lager |
| Champigneulles | Pilsner Lager | Best Classic Pilsner Lager | Meurthe-et-Moselle | Triple Charge |
| Kékette | Belgian Triple | Best Belgian Beer | Normandy | Rye Beer |
| Cap d’Ona | Dark Rye | Best Rye Beer | Pyrénées-Orientales | Goxoa Sports Beer |
| Goxoa | Alcohol-Free (0.3%) | Best Alcohol-Free Beer | France/Belgium | This diversity also illustrates the emergence of a new demand, where classic and innovative beers compete boldness to offer unexpected taste experiences – a dynamic echoed in various French and international markets. |
| Discover the world of French beers, a rich blend of traditions and innovations. Explore a variety of flavors, aromas, and styles that have made French breweries famous. Whether you’re an amateur or an expert, let yourself be seduced by the diversity of French beers. | https://www.youtube.com/watch?v=K3h-jPEie78 | Artisanal and organic favorites crowned | In addition to the production giants, the awards highlight artisans committed to organic and local approaches. The Cap d’Ona brewery, for example, in the Pyrénées-Orientales, has earned deserved recognition for its organic rye beer, a powerful black color with a generous head, combining finesse and intensity with delicacy. | In Normandy, the Kékette brewery challenges conventions with its bold vintages and offbeat marketing. Its triple, high in alcohol, stable and spicy, illustrates refined technique. Despite some controversy surrounding its marketing, the promotion of regional expertise remains intact. |
Promoting short supply chains and local ingredients Focusing on certified organic recipesInnovating styles while respecting traditions
Iconic French beers, between tradition and innovation
A panorama of award-winning beers would not be complete without mentioning certain brands that, thanks to their longevity and stylistic choices, have become icons. Among them,
Kronenbourg Beer
- cultivates its leading image with an extensive range, from light pilsners to special editions aged in barrels. Efforts to adapt to organic and terroir trends allow Kronenbourg to maintain its presence at the highest level.
- The reputation of
- Dupont Beer
- is well established, thanks in particular to its Belgian-French authenticity and classic techniques. The brewery is committed to a constant quest for excellence, creating a dialogue between the past and the modern era. In the same vein,
- Fischer Beer
seduces with its refined and authentic versions, highly prized by connoisseurs.
Newer breweries like BAPBap Beer, La Chouffe Beer, and
D’Olt Beer are innovating through the use of original ingredients. Certain modern techniques and barrel aging give them a unique style, particularly appreciated during professional tastings. Brand Specificity Particularity Main geographical area
Kronenbourg Pils, barrel-aged beersOrganic and terroir adaptation Alsace/France Dupont Belgian-French brewing authenticity Refined classicism
| Northern France, Belgium | Fischer | Fine lagers | Widely successful in France |
|---|---|---|---|
| Alsace | BAPBap | Innovative craftsmanship | Original ingredients |
| Île-de-France | La Chouffe | Strong lagers | Belgian bases, French production |
| Northern France, Belgium | D’Olt | Terroir beers | Local tradition |
| Occitanie | Combining heritage and innovation to appeal to diverse audiences | Creating elixirs adapted to international markets while remaining authentic | Promoting the terroir through specific fermentation techniques |
| Collaborating between breweries to expand ranges and disseminate expertise | Fermentation techniques, local ingredients and Expertise: the cornerstone of success | The secret of award-winning French beers lies largely in rigorous mastery of fermentation techniques coupled with the use of locally sourced ingredients. Whether in pioneering microbreweries or larger establishments, the choice of grains and hops is essential to reveal regional characteristics. | So-called indigenous fermentation, for example, promotes the spontaneous and authentic character of beers, highly valued in oaked or barrel-aged beers. According to experts, this method creates a rich, nuanced aromatic palette. This also explains why beers like those from |
| Bière Les 3 Chênes | stand out in competitions, thanks to their roots in the Burgundy terroir. | Furthermore, the development of short supply chains in brewing production in France allows for better traceability. Organic grains, local hops, and even unusual ingredients like regional flowers or fruits give these beers unique flavor profiles, meeting international demand for products that are both healthy and steeped in history. Brewery | Local Ingredients |
- Fermentation Technique
- Representative Style
- Les 3 Chênes
- Organic Burgundy Grains
Indigenous in Barrel
Wood & Barrel Aged Beer
La Franche Marc Ploussard (Jura Grapes) Indigenous Fermentation in Wood
Bière Boisée
| BAPBap | Flowers and Hops from the Paris Region | Classic and Spontaneous Blend | Modern IPAs and NEIPAs |
|---|---|---|---|
| D’Olt | Traditional Occitan Grains | High Temperature Fermentation | Local Blondes |
| La Chouffe | Belgian and French Ingredients | Top Fermentation | Strong Blondes |
| Rigorous Selection of Malts and Hops | Combination of Classic and Experimental Fermentation Methods | Promotion of Organic and Regional Products | Working in Synchrony with Local Producers |
| Gradual Strengthening of Quality Labels (Organic, AOP) | Consumer Trends and the Impact of These Successes International | The global reach of French beers is fueling a significant shift in domestic consumption habits. These international medals, far from being mere trophies, directly influence demand, production, and even the styles offered by breweries. | French consumers, increasingly curious and quality-conscious, are favoring beers made with regional ingredients, sometimes organic, with a refined palate. At the same time, the growing popularity of non-alcoholic beers, such as Goxoa Sports Beer, highlights a diversification of consumption patterns. The success in this category, never seen on this scale before, is indicative of current aspirations. |
| The current trend is also toward the rise of terroir beers for fine gastronomic pairings, particularly with regional cheeses or charcuterie specialties. Brewers are not afraid to combine flavors and textures, as seen with certain renowned French beers and beer-food pairings. This marriage of traditional cuisine and craft beer is bringing a renewal to culinary practices. Trend | Market Impact | Representative Example | Rise of organic and local beers |
- Increase in craft breweries
- La Franche, Cap d’Ona
- Rise of alcohol-free beers
- Opening up to new consumers
- Goxoa Sports Beer
Search for food and beer pairings
New markets in the restaurant industry
Bière d’Olt with local cheeses
Preference for a diversity of styles Increase in the number of references per brewery BAPBap, Les 3 Chênes
| Promotion of sustainable packaging | Enhanced shelf appeal | Kékette |
|---|---|---|
| Increased demand for beers with a strong regional identity | Growing awareness of organic products and labels guaranteeing origin | Emergence of new alcohol-free and low-alcohol categories |
| Development of dedicated tasting events and festivals | Packaging innovations to attract a young and eco-conscious audience | Frequently asked questions about internationally awarded French beers |
| What distinguishes a medal-winning French beer? | Respect for the terroir, the quality of local ingredients, specific fermentation techniques, often coupled with a touch of artisanal innovation. | Do they have a predominant style or are they very diverse? |
| The range is very broad, from amber pale ales to wheat beers, classic pilsners, Belgian triples, and even non-alcoholic beers. | Are these award-winning beers easily purchased in France? | Some, like Goudale, Kronenbourg, or Cap d’Ona, are easily accessible; others, like “Laisses tes Mains Sur,” are produced in limited quantities, often sold directly or through specialized channels. |
| Why is indigenous fermentation important? | It offers a unique aromatic complexity, captures the richness of the terroir, and enhances the natural flavors of the ingredients, particularly for oaked or barrel-aged beers. | What gastronomic trends accompany these beers? Beer and food pairings with mature cheeses, regional charcuterie, seafood and grilled meats are very popular, boosting the culinary scene around craft beer. |
