L'Oppidum, a great family adventure in Capestang, between craft brewery and gourmet restaurant

Lydie, Nolwenn et Yann Masson ont imaginé la brasserie Oppidum ensemble.

Au cœur de Capestang, cet établissement est le fruit d’une belle aventure familiale et artisanale, où tout est pensé autour du “local”.

Yann and Lydie Masson are two Bretons living in Capestang since 1992. They bought a house there in 2006 which they transformed into a guesthouse, La Bellifontaine, while dreaming of acquiring the adjoining wine cellar. In 2018, the opportunity presented itself and they seized it, despite the dilapidation of the cellar. "We started to think about how to transform it, explains Yann. We had first thought of a reception room but given its location (right in the city center, Editor's note), it was impossible. The idea of ​​the microbrewery germinated during a discussion with a friend.

"I’have always worked in the wine trade and, at that time, the market was beginning to transform with the craze for craft beers". Yann and Lydie got started with the help of their daughter Nolwenn and began work at the beginning of 2020. After almost two years of renovation carried out by local craftsmen, the first Oppidum brew was launched at the end of 2021.

Organic beers

The brewery initially had a production capacity of 500 hectoliters, increased to 2,000 in December 2022. Today, its classic range includes five artisanal organic beers – all medalists – as well as seasonal ones. "Our brewer, trained oenologist, and our zythologist are constantly imagining innovative recipes. We have, for example, a beer with grape marc, another with fresh 100% Occitan hops or even a vintage aged in Armagnac and Cognac barrels.

But Oppidum is much more than just a brewery. The Masson couple have integrated a shop selling local products, a seminar space and a restaurant. "Our desire is to offer a place to live that is complete, authentic and above all on a human scale". On the restaurant side, the table, open from April to October, has around fifty seats. Here too, the recipes are homemade, with a predominance of local products.

A grocery store and wine cellar

If the store offers, of course, house beers, a grocery store and a wine cellar – imagined as a large library – give pride of place to regional producers. "Humans are at the heart of our business, whether in our customer and supplier relationships. As a local artisan, more than 80% of our cellar is of course from the Languedoc vineyards. And every month, we put a winemaker in the spotlight, in store and on our table.

After almost three years of existence, the managers now aim to strengthen their local visibility and promote their production on a human scale. Currently, their beers are distributed in cellars, organic stores, local restaurants and, of course, at the archaeological museum of the oppidum of Ensérune.

A network of ambassadors

"Among the areas of development, we are working on our network of ambassadors. And to make ourselves known, we also participate in local events. We were, for example, present at the last edition of the Truck & Beer de Béziers". The verdict: "Our beers are popular but few people still know our brewery". Yann and Lydie's ambition: to grow the business and, one day, pass it on to their daughter.

Bio express

Key dates and figures: January 2020, start of renovation work on the old wine cellar (880 m2) for 3 M€ ; September 2021, first Oppidum brew; December 2022, expansion of production capacity from 500 to 2,000 hl. Team: 13 employees.

Oppidum Brewery: 46 cours Belfort, in Capestang; www.brasserieoppidum.fr.