HISTORYWe (Mattias and Vincent) met when we both joined the homebrewers club at the Physics department of the Radboud University in Nijmegen, where we lived and studied. We became seriously infected with the brewer's virus and after a number of (more or less) successful experiments, we felt a strong desire to build our own brewery. In 2014 we were given the opportunity to purchase a secondhand kit and rent a 20m2 space in the then newly founded cultural hotspot Honigcomplex. It took off, people liked our beer and we always had more demand than supply. We decided to specialise in mixed fermentation with barrel aging, because we felt it had so much more to offer than 'clean' beer. It has always been important for us to have a strong connection with the natural resources that surround us, and to have this reflected in our beer.
In 2016, when we were done with our studies, we decided to attract investors, expand our equipment and move to a much larger space (600m2) at the Honigcomplex.
This is where we are now. Brewing 1500 litres a day and already making plans for the future. In a few years we aim to move our facilities to a more agricultural setting, enabling us to grow and repurpose our own ingredients, besides hosting a small farmhouse pub on the premises.