About Siroperie Meurens
Like most industries, syrup factory has its origins in traditional craft.
History teaches us that as early as the 17th century, many farmers from the Herve region had a copper boiler and a press which they used to make syrup, thus enhancing the value of the apples and pears from their orchards. That syrup was then sold at the same time as the other farm products.
The first signs of the industrialisation of syrup-making started to appear around 1880-1890, when steam-cooking was first tried out and hydraulic presses began to appear. These two major innovations allowed for larger quantities of fruit to be made into syrup, and this is how the first syrup-making firms were born.
The early 1900's
Audacity and ambition
 The "beautiful story" of Sirop de Liège dates back to 1902! Clément Meurens, the first of that name, left his father's farm to become, as he firmly hoped, "a real syrup spread professional ". For him, it was out of the question to make fruit spread just for his friends and neighbors. Looking ahead, he dreamed of distributing his syrup on a large scale, without skimping on the means. To achieve his aim, he decided to install his firm in Aubel, next to the railway and the station. It immediately became apparent that with the railway he could stock up easily and directly with raw materials, and efficiently distribute his finished product. Clément Meurens was one of those ambitious men who dared to take risks and think big. He also launched himself successfully into the making of POMONA®, an apple and sugar beet syrup, together with POIRET®, a delicious apple and pear syrup, with no added sugar.
In 1922, the son of Meurens, Clément II, joined the company. He shared his father's attraction to business and sought to further improve the taste of the fruit spreads, trying out new mixtures and blends...
In 1937, he devised the famous recipe for the "Sirop de Poires du pays de Liège". But the war rapidly intervened, bringing with it problems of supply.
1947
Du Vrai Sirop de Liège becomes a trade mark
 Clément had to wait until 1947 before registering the trademark, which he customised in a thoroughly charming way by calling it the "Vrai" Sirop de Liège! (the genuine Liège Syrup). He was eager at the time to find an "image" to symbolise his brand-new product. He had no qualms about enlisting the aid of Jean-Léon Huens, a Brussels-based designer whose talents were much in demand back then. Against the background of the spring season in 1947, the designer "sketched" the wonderful blossoming pear trees in the Aubel region – the ones we can still see today featured on the packaging for the "Vrai Sirop de Liège".
Today
 In these 60 years the Vrai Sirop de Liège remains as one of the most valued foodstuffs on our tables and in our kitchens. It reigns on the family breakfast table, it is the perfect match for cheese of character, and it gives a special touch to everyone's recipes, from our home kitchen to the most renowned restaurants of the Kingdom of Belgium. Faithful to its roots, the spread inside the nice blue cup is still born in the Pays d'Aubel.
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