Alsace has more to offer than just Wine: 3 places to experience Alsace in a different way
They don’t just make wine in Alsace!
3 places to experience Alsace in a different way
For years, my job has taken me all over the Alsatian vineyards, camera slung over my shoulder, from terraced vineyards to wine-tasting cellars. And yet, as I’ve traveled the Wine Route time and again, I’ve come to realize one thing: reducing Alsace to just wine means missing out on a part of its identity. Here, people brew, distill, and macerate… with the same attachment to the terroir as the winemakers.
So, to shift your perspective for the duration of a getaway, here are a few spots I’ve had the chance to photograph that reveal a different side of Alsace: the world of hops, still, and lemonades and wood chips. Four places to plan a refreshing visit, far from the traditional tasting experience in Alsace.
The Saint Alphonse Brewery in Vogelgrun
The art of brewing on the banks of the Rhine
Just a stone’s throw from the Rhine, in the Alsace Rhin Brisach region, the Brasserie Saint-Alphonse has been cultivating a strictly artisanal approach to beer for years. Every Saturday morning, you can tour these facilities, guided by Joël, the master brewer himself.
In fact, he’s the one welcoming us today. He’s waiting for us at a table on the small terrace next to the brewery. Originally from Belgium, he takes us on a tour of his world—from the brewhouse to the tanks—while explaining the various stages and techniques of the brewing process. He also shares his mindset as a brewer and his exacting vision for a production process that he intends to restore to its former glory.
I had quite a few questions about how different styles of beer are brewed—from Pilsner to IPA—and Joël really helped me understand the differences. This insight adds a whole new dimension to beer tasting: behind every beer, there are choices, techniques, and genuine expertise.
In fact, the brewery’s very name and logo subtly reflect the local area: they are inspired by the patron saint and the coat of arms of Vogelgrun, where the brewery is located. It’s a way of reminding us that this craft beer is also deeply connected to its place of production.
The Miclo Distillery in Lapoutroie
The art of Alsatian distilling since 1962
We’re heading to the Kaysersberg Valley and the Pays Welche, just before the climb up the Col du Bonhomme, where the Miclo family has been distilling brandies, liqueurs, and spirits since 1962. Three generations have worked at the stills, refining an artisanal craft that has since won multiple awards at the Concours Général Agricole de Paris.
The tour begins with this family history and continues into the still room, where visitors learn about the various stages of production and the secrets of distillation—whether it involves fruit, gin, or whiskey. We then enter the aging cellars, surrounded by barrels, to understand how time and wood gradually transform the spirits.
Over the past decade or so, the company has made a name for itself in the world of Alsatian whiskey. And since I’m quite fond of whiskey, this part of the tour caught my attention. Today, Miclo produces Alsatian single malts, including those aged or finished in barrels that previously held fine French wines. It’s an interesting way to build bridges between two iconic local traditions, fostering a dialogue between the worlds of whiskey and wine.
In addition to traditional fruit brandies, Miclo produces Alsatian gins and liqueurs designed for mixology, such as those in its Spritz Collection, featuring flavors of elderflower, bergamot, and lemon-limoncello.
The tour naturally concludes with a guided tasting of several of the distillery’s signature spirits.
The Brasserie du Marcaire in Muhlbach-sur-Munster
From artisanal lemonades to socially conscious iced teas
Head to the Munster Valley, right in the heart of the Ballons des Vosges Regional Nature Park, to discover a spot that’s a little off the beaten path: the Brasserie du Marcaire. Here, they don’t just brew beers inspired by the Vosges region. They also craft artisanal lemonades—a specialty that’s still fairly rare in the Alsatian brewing scene.
The brewery’s name, in fact, refers directly to the region: the term “marcaire” once referred to a herdsman in the Vosges mountains, responsible for herding the cattle and making the famous Munster cheese at high-altitude farms.
Under the somewhat wary gaze of the house cat (whom we’re disturbing during its nap), Bérangère lets us sample some of her products: several lemonades, a non-alcoholic beer, and iced teas, including “L’Esprit de la forêt.” This organic, socially conscious beverage was created in partnership with Les Jardins de Gaïa and the SFEPM association to support the conservation of the boreal lynx in France.
I’m particularly impressed by the balance between the herbal and fruity flavors and the sugar content in Bérangère’s drinks. Nothing is left to chance: the recipes are carefully crafted, with a genuine focus on precision and flavor.
This commitment is also reflected in the production process. Brewing and bottling are done by hand in Muhlbach-sur-Munster. This small-scale production goes hand in hand with a commitment to environmental and local sustainability.
Even the spent grain—the malt residue left over from brewing—is not wasted: they’re repurposed to make snack crackers. This is a very practical way to support a circular economy and prevent waste, while prioritizing local supply chains as much as possible.
Bonus:
La Boissellerie Pauline
In Luttenbach-près-Munster, things are really heating up!
Since you’ll already be in the Munster Valley, it would be a shame not to make your way to the “Boissellerie Pauline,” just a few minutes’ drive from the Brasserie du Marcaire. “This place really rocks”. The T-shirt worn by Pauline Haeberlé sets the tone: with passion and character, she carries on a craft that’s become rare—that of clog-maker, a craft passed down in her family for five generations. A guided tour of her workshop traces every step in the making of a pair of clogs, from selecting the wood to shaping it on antique machines that are still in working order—a true artisanal heritage (not edible, of course, but very much alive). She also offers a whole world of handcrafted woodwork (small wooden boards, wall-mounted bottle openers, engraved objects) made from solid wood sourced from local forests.
What connects these places—beyond the products they make—is, above all, the women and men who bring them to life. Behind every beer, brandy, or pair of clogs, there’s a face, a story, skills learned and passed down, and a desire to keep doing things their own way.
That’s undoubtedly what makes these visits so endearing: they offer a different way to discover Alsace, off the beaten path. You step into workshops, strike up conversations, watch the craftsmen at work, and sometimes leave with the feeling that you’ve encountered a little bit of the region’s soul.
For me, that’s also what I seek in photography: to capture those personalities, those gestures, and those moments that tell the story of a place far better than a simple product image. Because behind every craft, there is, above all, a connection.
Vincent Schneider
As an Alsatian with a passion for photography, I love showcasing my region and all it has to offer through my lens. Mountain landscapes, vineyards, activities… In these articles, I’ll share my favorite finds, my top recommendations, and my favorite photo spots with you.
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