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Fruit lambics are usually bottled with secondary fermentation. Although fruit lambics are among the most famous 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 ...
A variety of fruit beers. Fruit beer is beer made with fruit added as an adjunct or flavouring. [1] It can be made for example with strawberries, plums, raspberries, or cherries. It's an additive- or flavoring-containing form. Initially manufactured in Belgium, fruit beer is now available worldwide.
Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. [3] A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. [4]
Mengerink makes hoppy session beers, classic Belgian ales, and high-ABV, barrel-aged experiments. Passe-Partout is Mengerinks’ gluten-free session IPA, a beer dominated by citrus, tropical fruit ...
Lindemans varieties include Lambic Framboise (raspberry), Kriek (sour cherry), Pêcheresse (peach), Cassis (blackcurrant), Pomme (), and Strawberry.. Because of the limited availability of sour cherries from Schaerbeek, the traditional ingredient for Kriek, Lindemans Kriek is made using unsweetened cherry juice which is added to a mixture of lambics of different ages.
In English, framboise is used primarily in reference to a Belgian lambic beer that is fermented using raspberries. [1] It is one of many modern types of fruit beer that have been inspired by the more traditional kriek beer, which is made using sour cherries. Framboise is usually served in a small footed glass that resembles a champagne flute ...
In Belgium, beer was already produced in the Roman era, as evidenced by the excavation of a brewery and malthouse from the 3rd and 4th centuries AD at Ronchinne. [9] During the Early and High Middle Ages, beer was produced with gruit, a mix of herbs and spices that was first mentioned in 974 when the bishop of Liège was granted the right to sell it at Fosses-la-Ville.
The varied nature of Belgian beers makes it possible to match them against each course of a meal. For instance: Wheat beer with seafood or fish; Blonde or Tripel beers with eel, chicken or white meat; Dubbel or other dark beers with dark meat; Fruit lambics with dessert; A number of traditional Belgian dishes use beer as an ingredient.
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