About us

You might already know our beers, but have you met our diverse team yet? Although we’re from different backgrounds there are two things that unite us: a ‘smash it!’ mentality and a great passion for everything flavour. Curious to see who we are? Get to know us a bit better through our personal favourite botanicals. They might surprise you.

Frederik
Frederik
-CHIEF BOTANICAL OFFICER-
Nettle is my favourite botanical because I am sharp and (Dutch) direct, and like to think I have got a pointed plan. But please don’t let nettle’s feisty sting scare you as I have a soft side too, which generally deep down would like to help with everybody’s wellness. Oh and I make a mean soup too.
Annemieke
Annemieke
-MARKETING MANAGER-
I would pick the magnolia flower. It symbolises blooming nature in early Spring; a metaphor for my love for seeding, growing and harvesting new ideas. A magnolia Ale would have the subtle taste of ginger, a bit of sweetness and some citrus; a true generalist with a distinctive taste just like me.
Stefan
Stefan
-COUNTRY MANAGER NL-
My favorite botanical is basil. Besides being the main flavor enhancer of one of my favorite cocktails, this herb has several other positive properties. Basil gives you confidence and loads of energy. It has a refreshing effect on the mind and it provides colour, aroma, and character in dishes and drinks.
Steffen
Steffen
-TRADE MARKETING MANAGER-
My favorite botanical is cardamom. First of all, because it is in my favourite Lowlander beer (the 0.3% IPA), but also because there is a strong link with the old Roman Empire, which I have always read a lot about. In this context, I have learned that cardamom was the most popular herb at the time :)
Melanie
Melanie
-OPERATIONS MANAGER-
I compare myself to an artichoke (flower). At first glance, it seems a bit closed and maybe a bit stiff, but layer by layer you get to see more. If you let an artichoke continue to grow, it develops into a beautiful flower, which you can (hopefully) compare with my final development at Lowlander.
Ceciel
Ceciel
-SALES SUPPORT-
I would describe myself as a true echinacea. A robust yet delicate herb known for its supporting properties. I am always ready to help and to show supportive energy. As I also love fun facts, here is one: the cone of the echinacea flower is actually composed of hundreds of tiny flowers altogether.
Anna
Anna
-KEY ACCOUNT MANAGER-
The botanical mint is my döppelganger. Mint does not need much to flower very quickly and everywhere. If you don’t pay attention, it will proliferate throughout your herb garden. A free and enthusiastic botanical, just like me, that you have to slow down every now and then.
Tony
Tony
-SALES SOUTH NL-
If I had to compare myself to a botanical.. Well, then I’d go for coriander. You either love it or you don’t love it at all. And if you like it, it’s not to be missed, just like me! And although I’m not a big fan of coriander myself, I think it tastes amazing in our Lowlander I.P.A.
Bob
Bob
-SALES AMSTERDAM-
Of course, you expected that I would choose hibiscus. But as a born and raised resident of IJmuiden, I had to choose a sea product. Samphire is my favourite. It’s salty, slightly spicy, and lovely spinach-earthy notes. Awesome to cook with! Try a lemon risotto, with shrimps and samphire. Enjoy your meal!
Morten
Morten
-SALES WEST NL-
I identify with a padron pepper because I get along with a wide range of people. But once in a while, a padron pepper can be a bit spicy, and sometimes I can be unexpectedly sharp too. Padron pepper is a common snack on islands like Ibiza. And snacking is one of my many talents. ;)
Tom
Tom
-SALES MIDDLE / EAST NL-
Ginger is the botanical I would compare myself to. An incredibly hip and trendy taste! Nuf said. No Haha! A spicy botanical which can be a bit much for people. However, it is also a botanical that can be used anytime, anywhere. And because of the distinct taste, you know exactly what you’ve got.
Jill
Jill
-CREATIVE CONTENT MANAGER-
Calamansi is my spirit animal. Eh, botanical ;). Don’t be fooled by its teeny tiny appearance, because this little citrus is a bright and bold explosion of good vibes. It blends in very easily, adds that little extra to both food and drinks and its splashes of energy are pretty contagious.
Veerle
Veerle
-KEY ACCOUNT MANAGER-
I compare myself to a chili pepper, which goes well with both sweet & savory dishes. Have you ever tried combining it with olive oil? The longer you keep it, the stronger and better the flavour. And don’t forget: don’t rub your eyes afterwards, or it will remind you of its presence. Just like me.
Andrew
Andrew
-COUNTRY MANAGER UK-
Rhubarb. It’s the vegetable (not fruit) of my home county of Yorkshire in the UK, although it is found around the world, Yorkshire is the home of the Rhubarb Triangle which are three towns famous for growing it. Rhubarb is amazing to cook savoury and sweat dishes!
Felicia
Felicia
-SALES INTERN-
I choose passion fruit. I instantly feel happy when I hear the name! There are different kinds of passion fruit, and to get to know me better you really should cut me through. To see if I’m sweet or sour. Passion fruit is tasty on its own, but really shines in combination with other flavours!
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