Julian Schneider & Guillaume Legrain Club Ketjep
Julien Schneider & Guillaume Legrain
Brasserie de la Hunelle Founders

Describe yourself, your background and what you do today. How has where you come from shaped who you are?
We both have a background in food agronomy but were also passionate about beer and brewing. A few years ago, we had the opportunity to develop a recipe for Brasserie des Fagnes. Additionally, we’ve been working tirelessly on perfecting our organic Muscat juice-based beer La Byzance. We wanted to bring something new to the fruity Belgian beer market ourselves, and we continue to test out new brews. The possibilities in beermaking are infinite!

How would you describe your attitude to work?
We are quite complementary and demanding in our work, determined to offer top-quality and original beers.

On a personal note, what would you say you’re the proudest of?
The creative path we embarked on these last few years. We continue to evolve and try to improve our best recipes to be able to surprise not only beer lovers, but everyone! We take the time out in our work, to make sure we don’t neglect anything.

What do you think distinguishes Belgium, and its people, from the rest?
If you’re from the land of beer, it’s normal that you’re funnier than most!

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Jacques Brel, the best there ever was, simple as!
Yvan Lacomblez aka Pipou, for the classic Ça plane pour lui. It’s always a pleasure to meet him at TRAC in Auderghem, or at the Chat-Pitre in Ixelles/Elsene.
And finally Jean-Claude Van Damme, because it’s always more magical when 1 + 1 = 11!

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
To Baromètre in Floreffe, in the Province of Namur. Enjoy their excellent cooking, a glass of our Byzance as an aperitif and a burger with Brussels Ketjep’s Dallas sauce!

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
A walk through southern Brussels, specifically the Rouge-Cloître/Rood-Klooster in Auderghem/Oudergem, a beautiful and peaceful place for a Sunday stroll. A quick detour through Parc du Bergojepark, and you’re right by Brussels Ketjep!

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Mayo, mayo, mayo! Or for a special combination, mayonnaise with Rwandan pili-pili!

Tell us about the first time you discovered BK sauces.
It was actually through BK’s Sylvain, who let us taste his very first samples – instantly approved, of course!

Can you recollect your best Belgian joke ever?
A Coluche classic: Why do we make non-alcoholic beers? Because there are those who don’t enjoy being drunk, but who love to take a piss.

Why do Belgians do it better?
Because there aren’t actually that many dikkeneks in Belgium!