A producer from the Bas-Saint-Laurent region is introducing two new maple beers to the SAQ. This initiative highlights the still largely unexplored potential of maple sap fermentation in Quebec.

Quebec maple products are no longer limited to syrup, maple-based goods, and sugaring season traditions. For several decades, Domaine Vallier Robert has been working to showcase another facet of this resource: “acer,” an alcoholic beverage produced by fermenting maple sap and crafted using techniques inspired by winemaking.

The producer, based in Auclair in the Témiscouata region, is taking a new step in the development of this category with the arrival of two products at the Société des alcools du Québec (SAQ): Mousse des bois Brut and Prémices d’avril Sec. Their launch, scheduled for October 2026, provides the estate with an additional platform to showcase its products to Quebec consumers.

Based on the work of Robert Vallier, who has been exploring sap fermentation since 1992, the project is built on a concept that is still relatively unfamiliar to the general public. Acer borrows certain elements from wine—fermentation, balance, food pairings—while retaining a raw material deeply rooted in Quebec’s agricultural heritage.

These two new releases illustrate the possibilities of this approach. Produced using the traditional method, Mousse des bois Brut offers a sparkling version of acer. Its notes of citrus and exotic fruits, accompanied by hints of forest floor and a touch of maple, make it ideal for both an aperitif and with a meal. The winery recommends serving it with smoked salmon.

Prémices d’avril Sec, a white acer with no residual sugar according to the producer, takes a more understated approach. Its aromas of pear, citrus, dried herbs, and sweet clover make it a versatile product, designed to pair with seafood, young cheeses, or dumplings.

Behind these two vintages lies a large-scale operation: a certified organic maple grove spanning 240 hectares with some 20,000 taps, located in Auclair. The estate claims to produce its maple syrups without additives or flavoring, using sulfites only sparingly.

The challenge, however, goes beyond simply launching two products in stores. For Quebec producers, transforming local raw materials into value-added beverages represents a way to stand out—provided they can successfully help the market understand a category that does not yet have the same established benchmarks as wine or cider.

By entering the SAQ, Domaine Vallier Robert’s acers gain visibility and access to a major distribution network. The challenge now is to convince consumers to make room for them in their routines—not as a seasonal curiosity, but as a genuine option at the table.

The challenge will also be the same as that faced by any emerging category: establishing its own conventions, demonstrating its versatility, and building an identity strong enough to transcend its Quebec origins. With these two new products, Domaine Vallier Robert is precisely pursuing this strategy.