Hop & Brol: from computer science to an artisanal brewpub

Posted on 28 August 2026, by Juls

Categories:

From software to brewpub: a career change driven by passion

In Saint‑Gély‑du‑Fesc, the Hop & Brol cellar / brewpub keeps evolving. Behind this transformation lies a unique path: that of Alexandre Lemoine, former software developer who, at the end of 2019, no longer recognized himself in his job. A cog in a machine often poorly oiled, he decides to leave this universe where he no longer finds meaning.

It’s a simple Rolling Beers brewing kit that will change everything. One try, then another… and very quickly, a deep passion for beer, its ingredients, its styles, its stories. Alexandre trains, reads, brews, experiments. He discovers that beer is not just a product: it is a space for expression, a place for transmission, a living craft.

This revelation leads him to a complete career change.

Hop & Brol’s compact setup, designed for brewing in a cellar.

See the pack “Brasserie Hop & Brol”

From teaching to beer

Alexandre obtains his zythology diploma (IFCO Marseille), then the Cicerone Level 1 certification. He then founds Astronobeer, a company dedicated to beer education: brewing workshops, tastings, events, support for professionals.

He multiplies experiences:

brewing workshop facilitator at Drapeau Rouge,
Taproom manager at Fauve in Montpellier,
scavenger‑hunt facilitator for L’Échappée Bière.

This diversity shapes a rare profile: technical, pedagogical, rigorous, close to the public.

Find Hop & Brol in the “Brassam à pro” series available on the @Beer_Discover channel (Instagram, YouTube…).

Hop & Brol: a cellar that becomes an artisanal brewpub

At the end of 2022, Alexandre partners with Frédéric Janssens, creator of the Hop & Brol cellar. Together, they develop an on‑site consumption space, blending cellar, tasting, and discovery.

In 2024, Frédéric returns to Belgium and leaves the reins of the cellar to Alexandre, who becomes sole manager. With available space upstairs, solid brewing experience, and the desire to create a lively place, Alexandre installs a small brewhouse.

His goal:

transform Hop & Brol progressively into an artisanal brewpub, warm, inspired by English pubs.
offer his own house beers, in small volumes, served directly at the cellar.

His beers often carry the names of his animals: a personal nod that strengthens the identity of the place. Among his creations:

La Pépito, an Irish Stout brewed for Saint Patrick’s Day,
La Paolo, a modern reinterpretation of the English bitter.

And of course, an assumed passion for traditional styles: Weizen, Dunkelweizen, Hopfenweizen… with a particular affection for Mandarina Bavaria hops.

The equipment: a compact, smart setup designed for the brewpub

To structure his production, Alexandre chose a coherent set of equipment offered by Rolling Beers. A compact, economical, and professional installation, perfectly suited to his 75‑liter volume and to direct service in the cellar.

BrewZilla Gen 4 – 65 L + extension 90 L

The BrewZilla Gen 4 is a modern, versatile brewing unit designed for small professional volumes.

With the 90 L extension, Alexandre produces around 75 L of beer per batch, in a configuration that offers:

rapid heating,
precise step management,
efficient circulation,
easy cleaning,
ideal ergonomics for a reduced space.

For a brewpub, it’s a smart choice: efficient, accessible, and scalable.

See the pack Brewzilla 65/90L

Brewmonk 40 L – Sparge water and CIP

The Brewmonk 40 L plays a double essential role:

preparation of sparge water,
management of cleaning cycles (CIP).

Its rapid heating and comfortable volume allow it to supply the BrewZilla without any flow interruption, while ensuring professional hygiene.

Note: Alexandre uses his original kettle for this step; our pack offers you the PowerBoil 40 L, an equivalent alternative at an optimized price.

65 W pump – Clean and controlled transfers

Compact but efficient, the 65 W pump allows:

rapid transfers,
precise flow control,
reduced oxidation risks,
optimized circulation for hot and cold steps.

Essential in an installation where every square meter counts.

65 W pump and 4″ spray ball for CIP cleaning

2 x Kegmenters 118 L – Fermentation under pressure

The 118 L Kegmenters are at the heart of Alexandre’s fermentation:

fermentation + conditioning under pressure,
compatibility with spunding valves,
professional hygiene,
compact format ideal for a brewpub.

With two vessels, he can manage several recipes, ensure regular rotation, and offer fresh beers continuously.

Note: Kegmenters can also be used as serving tanks, exactly like a standard keg. For logistical reasons, Alexandre does not yet use them this way, but it is a very practical option for brewpub‑style installations.

See Kegmenter 118 L

G20 glycol chiller – Thermal control

Essential for professional fermentation, this glycol chiller allows:

individual control of the vessels,
clean and consistent fermentations,
fast and efficient cold crashes,
optimal aromatic stability.

Equipped with two 4‑inch cooling coils, it offers precise thermal regulation, essential for the traditional styles Alexandre loves.

Attention: The manufacturer has recently replaced this model with the JoinTech G20 – 2 Pumps Glycol Chiller, a technical equivalent that provides the same performance.

1‑bar spunding valves – Controlled pressure fermentation

The spunding valves allow:

management of fermentation pressure,
natural carbonation,
preservation of aromas,
secured profiles for English and German beers.

An essential tool for the styles Alexandre appreciates.

Fleet of 18 L soda kegs – Direct service in the cellar

The 18 L Cornelius soda kegs are perfect for:

draft service in the cellar,
quick rotation of beers,
compact storage,
brewpub flexibility.

They integrate naturally into the Hop & Brol atmosphere.

See our soda keg

Gorilla PRO 3‑roller mill – Crushing precision

The Gorilla PRO allows:

regular crushing,
optimal extraction,
full control of the beer profile.

An essential tool for a brewer who loves traditional styles and pub beers.

How this equipment structures Alexandre’s production

The whole setup allows Alexandre to:

professionalize his hygiene (CIP, pressure fermentation, cooling unit),
master his aromatic profiles,
produce clean and consistent traditional beers,
serve directly in the cellar,
create an authentic brewpub atmosphere,
offer house beers continuously,
optimize the available space.

It is a typical setup for cellars, bars, and brewpubs that wish to brew on site with seriousness and coherence.

Alexandre’s words

“I come from the world of computer science, but I no longer felt at home there. It’s a brewing kit that changed everything. Today, I can connect what I love most: beer, teaching, and contact with the public. Hop & Brol remains a beer cellar, but also becomes a small artisanal brewpub where I can offer my own creations. It’s a balance that suits me.”

See the Dry Stout recipe by Hop & Brol

Le Pack Hop & Brol – Disponible chez Rolling Beers

Pour accompagner les futurs brewpubs, caves et micro‑installations, nous avons regroupé l’ensemble du matériel utilisé par Alexandre dans un pack complet :

BrewZilla Gen 4 – 65 L + extension 90 L
PowerBoil 40 L
Refroidisseur à moût inox 40 plaques
Pack de nettoyage boule CIP complet (Pompe 65 W, boule CIP, tuyaux et connectique Tri CLamp)
2 × Kegmenters 118 L
Hop Bong (pour Dry Hop sans oxygène)
Robinet sur Ball Lock (pour échantillonnage rapide)
Refroidisseur glycol JoinTech G20 – 2 Pompes
Couvercle 4″ avec serpentin 84cm
Spunding valves 1 bar
Moulin Gorilla PRO 3 rouleaux