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| Introduction
| People
| Expertise | Key Figures | Contacts |
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| 123 full-time employees work at the brewery. From the purchasing of raw materials, to the development of beers, the packaging in bottles and barrels, all the way to marketing, Gayant Brewers has a perfect mastery of beer production. |
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| Faithful employees, social management based on the model of a family enterprise, a highly participatory management (by department, salaried employees have a stake in the results), with the 35-hour work week put into practice already in February 2000. Gayant Brewers boasts an internal management in line with the image of its products: qualitative and friendly. |
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| A family company whose spiritual father is Patrick d'Aubreby.
Son of brewers, grandson and great-grandson of malters, Mr. d'Aubreby has led Gayant Brewers since 1987, in the respect of the expertise and tradition bequeathed to him by his father, who acquired the company in 1955. An engineer graduated from the CERIA school in Brussels, he followed a specialization program at the Nancy School of Brewing, before perfecting his expertise in microbiology at the ENSIA in Douai. |
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| By his side is Alain Dessy, engineer-brewer from the University of Louvain, who is the technical director and inventor of new beers at Gayant Brewers. |
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