Brouwer, why do you brew? People often ask me: why start a brewery in Belgium where the market is already saturated? Indeed, almost every day someone comes up with a new beer. If we look a little better, however, we see that all these 'new' beers are actually decoctions of already existing, commercial variants. Blonde, double (brown) or a (blonde) triple. Is it really the only thing we can do in Belgium, I wondered? I am convinced that Belgian brewers can do better than the foreign ones, but we are in danger of missing an innovative beer wave. This blew over from America and is especially successful in the Netherlands with breweries such as the Uiltje, De Molen, Moersleutel, Kees and in the Scandinavian countries such as Mikkeler and especially Pohjala (my personal favorite). As a brewer, I am convinced that the current Belgian beer market can be broader, but for that we need an innovative mindset and we have to abandon the dumping prices that are charged by the big commercial players and that are a brake on innovation. I have therefore made the choice to brew new, unusual styles, not to enter into ingredients and returns, to do what I like to do and to broaden the actual (almost non-existent) Belgian craft scene. My beers are therefore brewed in small quantities (2Hl), so that I can continue to experiment and make delicious things. The visitors in my garage brewery thank me with a big smile.