Here, beer doesn't begin in a vat… but in the fields.

On the foothills of the Larzac plateau, Amandine and Baptiste Augais brew much more than just craft beer: they tell the story of their farm, their craft, and their deep connection to the land.

Before becoming brewers, they are first and foremost farmers. Settled at Mas Andral, on a family farm raising Lacaune sheep for Roquefort cheese, they chose to diversify early on. Beer was the obvious choice. But not just any beer.

From grain to glass, everything is done on the farm.

Barley cultivation, malting, brewing, bottling… La Caussenarde controls the entire process. A demanding, rare, and deeply agricultural choice.