I imagine — based on his story — Jason Spaulding as the character Ray Stantz from Ghostbusters.

In one of the film’s early scenes, the three ghost-hunting entrepreneurs purchase a former firehouse for their headquarters. Two of them play it coy, but not Stantz.

Admittedly, Spaulding was smitten when he first walked through a rundown funeral chapel on the Southeast Side of Grand Rapids that would become the future home of his brewpub, Brewery Vivant. And certainly from my visit, I can see why Spaulding chose the location for his brewery, which opened in December 2010.

I had a sense of awe walking into this European-feeling brewpub, as likely many of its patrons do. With original chapel lighting and stained glass windows, stepping inside Vivant is a lot like visiting a Belgian monastery (except for the monks). Wooden beams meet in a triangular formation near the ceiling with the bar nestled in front of a large archway.

Even though it is no longer a sacred space, it is still communal. The U-shaped bar lends itself to conversation with fellow patrons, and long tables create an atmosphere of sharing, not separation. There is a TV, but even that is not run by normal electricity — a bike nearby powers the screen (peddle away).

Certainly, it is peaceful for a pub and the ambiance complements the beer style – Belgian- and French-influenced concoctions. As Spaulding said, Vivant is one of the only breweries that specializes in Belgian beers with “local ingredients dominated by yeast strains” and a “controlled, wild character.”

The brews are inspired from small farmhouse breweries along the countryside of Southern Belgium and Northern France, Spaulding explained. Certainly it is apparent in the ten brews on tap.

To make it all come to life, brewmaster Jacob Derylo takes special care to ensure each brew is crafted to perfection.

“He’s a perfect brewer for us,” Spaulding said. “There’s no one I’d rather have in there than Jacob.”

A 10-year brewer for New Holland Brewing Company in Holland, Derylo confers with chef Drew Turnipseed to pair entrees perfectly with each beer. If not for the food or beer, Brewery Vivant is worth the visit just by virtue of its tastefully renovated, 80-something-year-old pub. It brings a sense of awe that makes you want to say cheers to its architectural beauty.

Even so, if you can’t make the trip, the brewery recently launched packaged products — in cans — for distribution state-wide and to the greater Chicago area. If you do make it, here’s my take on the tapped brews:

Farm Hand (5.5-percent ABV) — Partly cloudy, it’s lighter in overall flavor and certain to please even the most-apprehensive craft beer skeptics with simple smell and taste.

French Fusion (5.5-percent ABV) — A very drinkable, crisp beer with a soft maltiness that really does some magic.

Zaison (8.5-percent ABV) — Likely my favorite, its high alcohol content that maintains plenty of flavor is sneaky. Orange hints that are not overpowering with a light mouthfeel and body, the tail-end taste of peppercorn is the perfect complement to the citrus.

Vivant Tripel (9.25-percent ABV) — I’d call this the most traditional Belgian-brew with its sweet banana and bubblegum smell and taste complemented by the creamy mouthfeel.

Triomphe Belgian IPA (6.5-percent ABV) — Sweeter and smoother than I expected, which helps cover up the amount of hops I find overwhelming in many IPAs.

Big Red Coq (6.25-percent ABV) — So many hops, it feels more IPA than Triomphe (I thought I was confusing the two at first). For me, the hops were so overpowering I could barely smell the flavors and certainly could not taste them — caramel, mango, pineapple and citrus. Not my kind of brew, it is a popular seller.

Solitude Belgian Amber Ale (6.5-percent ABV) — Puts the “brew” back into brewing beer with its coffee-like undertones and brownish hue — malty with hints of caramel and sweetness. Unique.

Belgian Black Ale (5.5-percent ABV) — Surprisingly both creamy mouthfeel and light-body, it’s basically a black IPA.

Kludde Strong Ale (9.5-percent ABV) — This brew speaks volumes and earns its right to be called a “strong ale”— prevalent plum, fig, anise and raisin smells/flavors, but a chocolate hint that saves it from being too bitter.