“I started serving my beers in our local café. People really liked them and told me I should do something with it,” Pirlot remembers. Perfecting his craft over the years, Pirlot’s brews became so popular that in 2011 he decided to buy a system with a capacity of brewing 1,000 hectolitres a year.
Pirlot makes nine different beers under the name Kempisch Vuur, or ‘fire of Kempen’, after the region he lives in. It includes a four-grain Tripel beer and a dark stout made with oats. “And the one I am particularly proud of is the Hoppergod, a blonde IPA with a lovely, bitter taste.”

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