Les Trois Mousquetaires started in June 2004, when three former work colleagues bought a small brewery in Saint-Eustache and moved the operation to Brossard, on the south shore of Montreal. The first two beers were fermented with lager yeast, unusual in Quebec at the time, and lager has defined the house ever since. From 2006 it turned toward German tasting styles that were then thinly represented locally, and converted its recipes to malt grown and malted in Quebec. Beers are named for their colour or their style rather than given invented names.
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Les Trois Mousquetaires started in June 2004, when three former work colleagues bought a small brewery in Saint-Eustache and moved the operation to Brossard, on the south shore of Montreal. The first two beers were fermented with lager yeast, unusual in Quebec at the time, and lager has defined the house ever since. From 2006 it turned toward German tasting styles that were then thinly represented locally, and converted its recipes to malt grown and malted in Quebec. Beers are named for their colour or their style rather than given invented names.
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