Our story

The "I" in Beer I Like, that's Lies. Lies writes down what she likes in her brewbook. For instance, something along the lines of: "I want a blond beer, not too bitter, with a hint of flowers and fruit. Something to drink on a terrace. Good with a steak, but minus the gluten." And she takes that to Pieter.

Brewing is a bit like a good marriage

Or at least with Lies and Pieter. Because Lies knows exactly what to do with the taste, but it's Pieter who determines the brewing style and the alcohol percentage. He opted for aromatic hops in a triple, a matter of getting the alcohol percentage high enough to accompany a hearty dish, but with a bouquet that remains subtle enough not to knock anyone out on a terrace in the sun.

Testing and adjusting until it's completely I Like

Between the brushes, the shovels and the racks in the garage is a compact Grainfather brewing installation which Pieter uses to brew a first batch of 20 litres, before he turns it into lager and ferments it. As a qualified zythologist, this is what he's studied, though brewing is mainly tasting, adjusting, fine-tuning and starting again, if necessary, about eight times.

From the recipe to the bottle, gluten free

Because with 20 litres of beer it's hard to let the world taste your creation - and because a garage isn't a brewery - the brewing of larger batches is outsourced.

Belgian

There's a reason why Belgian and beers are an alliteration. Sure, they also make decent triples in Norway or IPAs in Spain. Meanwhile, they're even experimenting with spontaneous fermentation in the United States. But beer is embedded just a little bit deeper in our psyche.

World beer

Beer has been running through our veins here for centuries. Belgian beer culture has always been more diverse and richer than that of other countries, and that's why it has been so loved and honoured. Our beer culture is so special that Unesco promptly put it on the list of Intangible Cultural Heritage of Humanity. An impressive title for a piece of Belgium we can be proud of. Because we've been brewing it for centuries.

This is where beer is drunk

We've been working on our mastery and our extensive range of beers since the Middle Ages. Not so long ago, abbeys brewed for themselves, farmers ran their own stills during the summer months and mothers preferred to serve table beer rather than water.

Not more, but better

Beer, that's a precious thing for us. Something that's poured out with care, with a clean head and in the right glass. You understand that we don't take it lightly when we decide to add a beer to that extensive Belgian menu. Beer I Like, that's also a question of respect for our beer heritage.