The brewery started as a farm in the Antwerp Northern Campine region in 1731. In the beginning the brewery was also a farm and you can still find remnants of these days. Forty years ago, the family stopped farming. The brewery became known after the abbot of the St-Paul abbey handed this recipe over to the brewery in 1780. Now it is still one of their well-known beers. In the beginning the people could buy six halves and three quarter and eight jars (old weight) for 100 Belgian francs and 98 cents. After World War II, the brewery expanded rapidly.

 In 1957, the Ster Ale was launched. Since the Bokrijks Kruidenbier was being brewed, export gained more importance. Not only to the Dutch, Italian and French markets but also to the US, Japan and China. Recently the brewery started exporting brewing technology and know-how via microbreweries.

The Sterkens brewery has its own tasting room.

The beer is still being brewed in an artisanal way. The actual process has never changed, although the equipment has been adjusted partially.

The old copper kettle with wooden skin protected filtration tank is still being used. The brewing water is drawn from a 220m deep well. The beer will always have a second filtration for an exact quantity of yeast to yeast.