"Fruit beer Fruit beer is beer made with fruit added as an adjunct or flavouring. Lambics, beers originating in the valley of the Zenne (in an around Brussels) Belgium, though copied by brewers in other parts of the world, may be refermented with cherries to make kriek, or fermented with raspberries to make framboise. All kind of Lambic beers, topfermentation beers such as Belgian Golden Ales, Belgian Ambers and Flemish old brown beers usually go through a multiple stage fermentation process. After the first fermentation of the wort, sugar is added and the beer is refermented, on wooden casks. To"
"Lambic Lambic ('lɒmbiːk or 'læmbɪk) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself at the Cantillon Brewery. Lambic beers include gueuze and kriek lambic. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste. Lambic is first mentioned in 1794 as 'allambique'. The initial 'a' was dropped early"
"presence of sour cherries (usually the ""morello"" variety, or a bitter variety known as the Schaerbeek cherry) and with secondary fermentation in the bottle results in kriek. Traditional versions of kriek are dry and sour, just as traditional gueuze. Lambic with the addition of raspberry (framboise), peach (pêche), blackcurrant (cassis), grape (druif), or strawberry (aardbei), as either whole fruit or syrup. Other, rarer fruit lambic flavorings include apple (pomme), banana (banane), pineapple (ananas), apricot (abricot), plum (prune), cloudberry (plaquebière), lemon (citron), and blueberry (myrtille). Fruit lambics are usually bottled with secondary fermentation. Although fruit lambics are among the most famous"
"beers what makes it a style applicable to Belgium. This type of beer, commonly called ""witbier"" in Dutch, ""bière blanche"" in French and ""wheat beer"" in English, originated in the Flemish part of Belgium in the Middle Ages. Traditionally, it is made with a mixture of wheat and barley. Before hops became widely available in Europe, beers were flavoured with a mixture of herbs called gruit. In the later years of the Middle Ages, hops were added to the gruit. That mixture continues today in most Belgian/Dutch white beers. The production of this type of beer in Belgium had nearly"
"of the dish varies. Another is rabbit in gueuze. The Trappist monastery at Chimay also manufactures cheese that is ""washed"" with beer to enhance its flavour. Jenever, also known as ""genièvre"", ""genever"", ""peket"" or ""Dutch gin"", is the national spirit of Belgium from which gin evolved. While beer may be Belgium's most famous alcoholic beverage, jenever has been the country's traditional and national spirit for over 500 years. Jenever is a ""Protected Product of Origin"", having received eleven different appellations or AOCs from the European Union, and can only be crafted in Belgium, the Netherlands and a few areas in"
"In North America, a growing number of draught Belgian beer brands have started to become available, often at ""Belgian Bars"". Such brands include Brasserie Brunehaut, Karmeliet, Kwak, Maredsous, Mont Saint-Aubert, Palm, Rodenbach and St. Feuillien. Belgium has a number of beer festivals including: A number of traditional Belgian dishes use beer as an ingredient. One is ""Carbonade"" (French: the Flemish term is ""stoverij"" or ""stoofvlees""), a stew of beef cooked in beer, similar to Boeuf bourguignon. The beer used is typically the regional speciality — lambic in Brussels, De Koninck in Antwerp, and so on — so that the taste"
"on, so that in an 1811 advert it was called 'lambicq', though it was sometimes referred to as 'alambic' as late as 1817 or even 1829. The name therefore likely stems from the alembic, a still used for producing jenever. Probably the beer was considered to have characteristics akin to spirits (like its yellow colour, its clarity and above-average alcohol content). Because of the original form 'allambique' other explanations, such as that it was derived from Lembeek, a municipality near Halle, Belgium, seem less likely. The beer is generally brewed from a grist containing approximately 60–70% barley malt and 30–40%"
"three flavours to the list, called Lay's raad de smaak A, B, and C (Guess the flavour). In Belgium, the same contest was held and their choices were 'Bicky Crisp' and 'Indian Curry Style'. Bicky is a sort of hamburger sauce with mayonnaise, onions and pickles. Bicky Crisp won. There is also a Cucumber and Goats flavour. In the Netherlands Lays announced another contest to find a new flavor and replace 'Patatje Joppie'. In Russia, both international and local flavors are available, including Bacon, Cheese, Onion, Paprika, as well as Crab, Mushroom & Sour Cream, Red Caviar (no longer sold),"
"Lambic, is produced in very limited quantity (it has not been produced since 1999). Belle-Vue Brewery Belle-Vue Brewery is a brewery founded in 1913 in Molenbeek, Brussels by Philémon Vandenstock from nearby Itterbeek, which lies in a region known for its lambic type of beer. Belle-Vue is now owned by Anheuser–Busch InBev. A variety of Belle-Vue lambic and fruit beers are produced at AB InBev's facilities located in Sint-Pieters-Leeuw. Four varieties of spontaneous fermentation beers containing 5.5% abv are produced: Belle-Vue Gueuze, Kriek, Kriek Extra and Raspberry. It is the best-known brand of Belgian fruit beer though its sweet taste"
"Belgian fruit beers, the use of names such as kriek, framboise or frambozen, cassis, etc. does not necessarily imply that the beer is made from lambic. The fruit beers produced by the Liefmans Brewery, for example, use an oud bruin, rather than a lambic as a base. Many of the non-traditional fruit beers derived from lambic that were commercialized in the last decades are considered to be low quality products by many beer enthusiasts. These products are typically artificially sweetened, artificially carbonated, sterilized, and based on syrups instead of whole fruit. Lambic beers are only produced within 500 kilometres of"
"Gueuze Gueuze (Dutch ""geuze"", ; French ""gueuze"", ) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Lambic that undergoes a second fermentation in the presence of sour cherries before bottling results in kriek lambic, a beer closely related to gueuze. Since gueuze is made by blending lambics, it tastes different from traditional ale and lager style beers. Because aged"
"from Webb Some American craft breweries have begun producing blends of young and old sour beers to produce their own versions of the traditional gueuze. Gueuze Gueuze (Dutch ""geuze"", ; French ""gueuze"", ) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Lambic that undergoes a second fermentation in the presence of sour cherries before bottling results in kriek lambic,"
"Belle-Vue Brewery Belle-Vue Brewery is a brewery founded in 1913 in Molenbeek, Brussels by Philémon Vandenstock from nearby Itterbeek, which lies in a region known for its lambic type of beer. Belle-Vue is now owned by Anheuser–Busch InBev. A variety of Belle-Vue lambic and fruit beers are produced at AB InBev's facilities located in Sint-Pieters-Leeuw. Four varieties of spontaneous fermentation beers containing 5.5% abv are produced: Belle-Vue Gueuze, Kriek, Kriek Extra and Raspberry. It is the best-known brand of Belgian fruit beer though its sweet taste is far from representing that of traditional sour lambics. Belle-Vue's sole traditional product, Selection"
"Beer too bitter. In contrast to beer, Jillz does not contain hops. Hops are used as the bittering agent of beer. Jillz Jillz, (""formerly known as Charli"") is a mix of cider, barley and water with a fruity flavor. The drink is called a “Sparkling Cider Blend” and contains 5 percent alcohol. Jillz is brewed by Heineken, a Dutch brewing company, and is available both bottled in supermarkets and on tap in bars. After research showed that in Britain “Charli” is slang for cocaine, this name was changed. With this drink, Heineken targets consumers who go out regularly but cannot"
"that it brews under the Grimbergen name at its Kronenbourg Brewery located in France. In the Netherlands, Grolsch Brewery is responsible for the marketing of Grimbergen that is brewed by Alken-Maes. The Alken Maes brewery in Belgium and the Kronenbourg Brewery in France have developed different varieties. The Belgian varieties are: Blond, Dubbel (brown), Tripel (blond), Optimo Bruno (brown), and the latest innovation Grimbergen Gold (blond). In France there is a range of different varieties that are unknown in the country of origin: A limited edition Christmas Beer (""Brassin de Noël"") is sometimes produced for the year-end festivities. The label"
"Brussels due to that region's natural microflora. The number of producers, which numbered more than 300 in 1900, has shrunk drastically throughout the 20th century. Lambic production is generally sanctioned and promoted by HORAL. Lambic Lambic ('lɒmbiːk or 'læmbɪk) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself at the Cantillon Brewery. Lambic beers include gueuze and kriek lambic. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains"
"over as the dominant flavouring, beer was flavoured with other plants; for instance, grains of paradise or ""alehoof"". Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now used. Some beers today, such as Fraoch' by the Scottish Heather Ales company and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring. Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the"
"Gruit Gruit (alternately grut or gruyt) is an herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit. Historically, ""gruit"" is the term used in an area today covered by the Netherlands, Belgium and westernmost Germany. Today however, ""gruit"" is a colloquial term for any beer seasoned with gruit-like herbs. Gruit was and is a combination of herbs, commonly including sweet gale (""Myrica gale""), mugwort (""Artemisia vulgaris""), yarrow (""Achillea millefolium""), ground ivy (""Glechoma hederacea""), horehound (""Marrubium vulgare""), and Calluna heather (""Calluna vulgaris"")."
"The national dishes are ""steak and fries with salad"", and ""mussels with fries"". Brands of Belgian chocolate and pralines, like Côte d'Or, Neuhaus, Leonidas and Godiva are famous, as well as independent producers such as Burie and Del Rey in Antwerp and Mary's in Brussels. Belgium produces over 1100 varieties of beer. The Trappist beer of the Abbey of Westvleteren has repeatedly been rated the world's best beer. The biggest brewer in the world by volume is Anheuser-Busch InBev, based in Leuven. Since the 1970s, sports clubs and federations are organized separately within each language community. Association football is the"
"Curtius (beer) Curtius is a Belgian beer brewed at the C Brewery, Microbrewery of the Principality, in Liège, Belgium. Its logo is the letter C between two braces. It is a lager with an alcohol content of 7% brewed from high-quality ingredients, with a light and refreshing taste. The brew contains the malt of both barley and wheat. Its body is refreshingly light while the aromatic hop blend gives it a subtle bitter taste with flowery and fruity notes. Best served between 6 °C and 8 °C, while avoiding to pour the beer at the bottom of the bottle. It"
"of grain, grape juice, and spices with an alcohol kick. It is often poured into a champagne glass rather than a beer mug, and served at room temperature. Malheur Brewery Malheur Brewery (Brouwerij Malheur) is a brewery in Buggenhout, Belgium, formerly named De Landtsheer. It is known for its Malheur brew. The Malheur is a unique pale ale that is as close to a champagne as a beer can get. The yeast used is a similar to champagne yeast, which is what gives the beer the mouth feel, carbonation, and color of a ""champagne"", and more appealing than a Freixenet"
"delicate and thin, while the chalice is heavy and thick walled. Some chalices are even etched on the bottom to nucleate a stream of bubbles for maintaining a nice head. In addition to the profusion of glasses provided by brewers, some Belgian beer cafés serve beer in their own ""house"" glassware. An example is ""La Lunette"" in Brussels. The majority of Belgian beer brands are sold in bottles. Draught beers tend mostly to be pale lagers, wheat beers, regional favourites such as kriek in Brussels or De Koninck in Antwerp; and the occasional one-off. Customers who purchase a bottled beer"
"Gulden Draak Gulden Draak (Dutch for ""Golden Dragon"") is a dark Belgian beer with high alcohol by volume (10.5%), brewed by Brouwerij Van Steenberge in Ertvelde, East Flanders. It is named after the golden dragon at the top of the belfry in Ghent. There are several variants, including Gulden Draak 9000 Quadruple. Gulden Draak has a strong scent of alcohol, which hampers the ability to easily define its aroma. Still, there is a powerful fragrance of barley, ripe plums, and cherries. Different testers worldwide mention a sweet coffee aroma. Compared to the aroma, the taste is influenced somewhat less by"
"Tripel Karmeliet Tripel Karmeliet (Dutch for ""Triple Carmelite"") is a blond Belgian beer with high alcohol by volume (8.4%), brewed by Brouwerij Bosteels in Buggenhout, Belgium. It was first brewed in 1996 and uses three cereals: wheat, oats and barley. This beer is still brewed according to an authentic beer recipe from 1679 derived from the old Carmelite convent in Dendermonde. The beer is then bottle-conditioned. As a result of high demand after winning the Best Pale Ale World Beer Awards in 2008, sales increased unexpectedly in 2009 and numerous pubs didn't have enough delivered. To meet the new demand,"
"of France, but is more commonly associated with the Belgian dish. The type of beer used is important, and traditionally an Oud bruin (Old Brown Beer), Brune Abbey beer or Flanders red is the beer of choice with a somewhat bitter-sour flavour. In addition to this and to enhance the sweet-sour flavour, just before serving, it has a small amount of cider or wine vinegar and either brown sugar or red currant jelly stirred in. It is often accompanied by french fries, boiled potatoes or stoemp. It is widely available in restaurants and friteries in Belgium and the Netherlands. Carbonade"
"the specific style. Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast (""Saccharomyces cerevisiae"") and may have significant differences in aroma and sourness. Yeast varieties such as ""Brettanomyces bruxellensis"" and ""Brettanomyces lambicus"" are common in lambics. In addition, other organisms such as ""Lactobacillus"" bacteria produce acids which contribute to the sourness. Lager is cool fermented beer. Pale lagers are the most commonly consumed beers in the world. Many are of the “pilsner” type. The name ""lager"" comes from the German ""lagern"" for ""to store"", as brewers"
"Heineken Oud Bruin Heineken Oud Bruin (; ) is an ""oud bruin"" beer produced by the Dutch brewing company Heineken. It is available only in the Netherlands. The beer is brewed from water, barley malt, and hops using top-fermentation. Its color is dark brown or 120 EBC and its taste is mildly sweet or 14 IBU. The brewer states that the beer derives its color and taste from the dark malt and hops, but the bottle label states caramel color is also added and the beer is sweetened with sugar. Heineken Oud Bruin has 2.5% alcohol by volume (abv). In"
"with 11 appellations or AOCs of which most are exclusive to Belgium. Jenever Jenever (, ), also known as genièvre, genever, peket, or in the English-speaking world as Dutch gin or Hollands (archaic: Holland gin or Geneva gin), is the juniper-flavored national and traditional liquor of the Netherlands and Belgium, from which gin evolved. The European Union regulations specify that only liquor made in these two countries, two northern French departments and two German federal states can use the name ""jenever/genever/genièvre"". Jenever was originally produced by distilling malt wine (""moutwijn"" in Dutch) to 50% ABV. Because the resulting spirit was"
"including raisins, prunes, and dates. These flavours and colours are almost entirely resultant from the heavy addition of highly caramelized (or kilned) beet sugar, which ferments completely into alcohol, lightening the body of the finished beer and contributing to its dry finish. The caramelization of the beet sugar is also the major contributor of maillard flavors including chocolatey, caramel, and nutty tones that give the dubbel its wide gamut of flavour complexity. Because of the special strains of ale yeast used in their production, dubbels often carry a mild spice; coriander and black pepper are notable examples in traditional Belgian"
"Many commercially available pumpkin ales are made with pumpkin pie spices without any actual pumpkin. Spices may be added to the wort during the boil or spices or spice extract may be added at any time during fermentation depending on desired results. Spices used in brewing include: Other, less common flavourings include chocolate, coffee, milk, chili peppers and even oysters. Beer may be brewed with a fruit or vegetable adjunct or flavouring. Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style"
"most in the traditional style, but a few, like Jules de Bananes, flavored with banana, are sweet and fruity. In 2011, she added a tenth beer, creating a special beer, ""Gouden Arend"" (Golden Eagle) for the brewery's 125th birthday. An De Ryck has won multiple awards for her beers, including best Belgian tripel at the 2008 European Beer Star and the bronze medal from the World Beer Cup, in both 2006 and 2008. In 2013, her Arend Tripel won gold at the European Beer Star competition held in Munich, Germany. An De Ryck's husband, Omer Van Melkebeke is a pharmacist."
"available, they brewed provisionally at the De Ranke and Proef breweries. Meanwhile the brewers searched for and found a suitable location in Brussels, a former industrial bakery in Molenbeek. A first test batch was brewed in the new premises at the end of 2010. The brewery has a reputation for brewing fine ales and ""frustratingly rare blends"" that often include lambic from the nearby Cantillon Brewery. In 2013 they collaborated with Pennsylvania's Weyerbacher Brewing Company to produce a beer called Manneken-Penn and with Washington, DC's Bluejacket brewery on a beer called Gray Jacket, in the style of the beer formerly"
"own installation 3 Fonteinen managed to keep its head above water by blending lambic that they bought from nearby lambic breweries like Boon and Girardin. 3 Fonteinen 3 Fonteinen is a Belgian brewery, specialized in geuze and kriek. The brewery is situated in Beersel, near Brussels and produces classic versions of both kriek and geuze. 3 Fonteinen was founded in 1887 as a café and ""geuzestekerij"", a place where geuze is produced by blending old and new lambics, acquired from other breweries. The enterprise was bought by Gaston De Belder in 1953, who expanded it with a restaurant and left"