Our brewmaster created our recipes.
A real enthusiast, "fell into it" when he was young. The love of well-made beer has always inhabited him. However, he began studying pharmacy, which he finished and made it his profession. But the passion remains, so he decides to undertake brewing studies and thus acquires the basics that will allow him to explore and then excel in all brewing techniques.
He then spent many years perfecting his art and became a true specialist who shared his know-how with the majority of brewers in Belgium. He has worked in several breweries and his training as a pharmacist gives him specific skills recognized by his brewing colleagues.
In 2016, he met Michel and Bruno, two other enthusiasts. They are not brewers but rather tasters: these two are recognized by their more rounded belly... Michel is a designer and communication specialist. He’s the one who gives an identity to the Belgicus. He also takes care of sharing the passion with the amateurs who give us the pleasure of tasting our beverages.
Bruno is also a scientist but he turned to entrepreneurship. He has always dreamed of making drinks. He takes care of making this beautiful project work and brings a specific experience that we will soon find in our new products.
We are located in Liège, place Coronmeuse, a small suburb at the origin of Liège beer. Coronmeuse has been known since the Middle Ages for its breweries. Based in the immediate vicinity of the City of Liège, it has belonged to the seigniory of Herstal since at least the 8th century.
On October 20, 1740, Coronmeuse was attached to the Principality of Liège. The hamlet had then fallen by successive inheritances into the hands of King Frederick II of Prussia. In defiance of old treaties dating back to 1546 and 1654, he imposed on the Prince-évèque of Liège, under the threat of his troops, the redemption of the Earth for the astronomical sum of 200,000 crowns.
At the gates of the City of Liège, but not legally dependent on it, Coronmeuse thus escapes Liège taxes on the consumption and production of beverages and thus benefits from its privileged location throughout the Middle Ages and modern times. From the 14th century, the small town saw the development of the trade in "brassines", the breweries of that time. Also many Liègeois, for several generations, used to frequent Coronmeuse in their leisure time in order to taste there, already at that time, the best Belgian beers.
Coronmeuse remains an exceptional site where water has been showcased for decades and it is on reason why the Belgian Brewery has settled there.
One of the great events that took place in Coronmeuse during the spring and summer of 1939 was an international exhibition with the theme "The International Exhibition of Water Technology". A real event that will last until Belgium enters the war.
It was also during this international exhibition that the Albert Canal was inaugurated. This is also where its entrance is located, recognizable by the huge statue of King Albert 1st.
A real "Aquapole" where we also find the port of Liège (3rd European river port), the Ile Monsin, the dam bridge but also the largest brewery in Belgium, Jupiler, installed since the origin on the other bank of the Meuse, just opposite the Brasserie Belge.
During the first half of the 16th century, Charles V was master of Spain and a large part of the New World. He has a region that encompasses northern France, Belgium, Luxembourg and the present-day Netherlands. This kingdom, called the Netherlands Belgium, is made up of 17 provinces whose contours follow the silhouette of a lion. On vintage maps, this lion is nicknamed Leo Belgicus, from which our beer takes its name.
Born in Ghent and having spent most of his youth in Brabant, Charles Quint felt more Belgian than Spanish. As a good Belgian, he had a weakness for the drink that was in vogue at the time; a precious foaming liquid called: beer.
The people of the time consumed this beverage for reasons of hygiene: the water from the fountains not always being of good quality, it often caused illnesses. Thanks to the multiple hot brewing operations necessary to make the drink, the brewers managed to get rid of the bacteria that populated this water. Beer was brewed with barley, wheat, oats, or all three mixed together.