Who am I?
I am Aymeric Lemarchand, an international operational consultant in production and innovation: I support cider houses and beverage producers (artisanal and SMEs) to stabilize production, optimize processes and develop apple-based products with or without alcohol.
As an engineer and globetrotter, I draw inspiration from what is done elsewhere — and I adapt it to your workshop reality, with your teams and your equipment.
My Philosophy
"What motivates me on a daily basis is meeting passionate people and embarking on the adventure of new projects. Each collaboration is a journey: I learn as much as I share, in a spirit of openness and mutual exchange.
For me, a successful project means combining professionalism, technical expertise, and human authenticity. And for the consumer, the end customer, that translates into taste!
My Experiences
R&D Non-Alcoholic Beverages – Brittany / France - 2025
Client: Eclor (Agrial) - Eclor Group
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Context : upstream innovation phase to explore avenues for alcohol-free/low-alcohol apple-based drinks, qualify market interest and establish initial industrial feasibility before initiating pilot tests.
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Actions:
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Exploration of ingredients & technical levers
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Non-alcoholic fermentation pathways
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Competitive benchmarking & trends
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Product prototype iterations
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Go/No-Go decision prior to pilot testing
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Production Reinforcement – France – 2025
Client: Pomélys - Pomélys.fr
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Context : workshop launch / production start-up + ramp-up over a short period, with a team in training and equipment to learn how to use
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Actions :
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On-the-ground presence as reinforcement
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Getting to grips with the equipment with the team
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Simple settings and routines
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Sharing best practices and decision-making guidelines to ensure safe choices
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Cider R&D Project – Indonesia – 2024
Client: Hatten Wines - hattenwines.com
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Context : to build a cider range from local apples, to structure the technical approach
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Actions:
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Selection and collaboration with local producers
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Piloting experimental trials
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Cider production & Yeast strain selection
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Conducting comparative benchmarks to adjust product positioning
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Business plan and investment plan development
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Cider Maker / Head Brewer - Perth (Australia) - 2024
Client: Funk Drinks Co - funkdrinks.co
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Context multi-product production and process improvement
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Major contributions :
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Consistency in quality and improvement of fermentation processes
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Management of closed-tank carbonation with canning and kegging.
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Beer and hybrid product manufacturing
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Adherence to sulfite-free production
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Development of original recipes , blending cider-making tradition and local ingredients (scrumpy cider)
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Partner Entrepreneur – Billy's Farm
(Normandy, France)
Period: March 2018 – March 2022 (4 years) - ferme-de-billy.com
Main responsibility :
Management, with Olivier Vauvrecy, of a 25-hectare orchard dedicated to cider apples, located in the heart of the Normandy terroir. Production is around 500 tonnes of apples and 300,000 litres of juice.
Quality approach and recognition:
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Conversion to organic farming and obtaining quality labels, promoting respect for the land and the environment.
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Awards:
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Vinalies Internationales 2023: Best cider in the world for "fruity" cider
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General Agricultural Competition 2020: Excellence Award for Best Apple Juice in France.
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Press Articles:
Excellence Award - Ouest France
Vinalies: Ouest France / News / Vinalies International
