Deep in the glass
Flanders is the land of beer: more than 200 sorts of beer are brewed there, from lager to fruit beer. The Vlaamse Rand certainly makes its contribution.
Geuze and kriek.
The Vlaamse Rand is the source of geuze, a spontaneously effervescent, slightly sour drink that is sometimes called the champagne of beers. It is created by mixing lambic – a flat, often clouded beer without carbon dioxide – of various ages and leaving it to ferment spontaneously for a second time. Tradition has it that geuze can only be brewed in the valley of the River Zenne, because the necessary wild yeasts occur only there.
Kriek is also widely known. It was originally produced by adding cherries to a barrel of lambic, which gave rise to a new fermentation in the barrel.
Abbey beer.
Beer has been brewed in the Norbertine abbey in Grimbergen for centuries. Its origins and development are shown in the Abbey Beer Museum, which of course also has a tasting room. |
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