Flemish Brabant Province

Lambic is a traditional beer style that has its roots in Brussels and the region of Pajottenland. This style must be made with a minimum of 30% wheat, and the wort is always spontaneously fermented with local and naturally occurring wild yeasts. Because of different local microorganisms,... Read more

Traditionally produced in Brussels and Pajottenland, these fruit beers are made with the addition of cherries. Initially, they were made with Schaarbeekse cherries, but nowadays, other Morello cherries may be used as well. Whole, macerated, or crushed cherries (including the pits) are added to ag... Read more

This Belgian beer style falls in the category of lambics—traditional beers made with spontaneous fermentation. As evident from the name, fruit lambics are made with the addition of fruit. Traditional and the most popular version is the cherry-flavored kriek. Howev... Read more

Gueuze is a Belgian lambic-style that is made by blending young and old lambic beers—traditional Belgian brews that are fermented with wild yeasts. The blends then undergo secondary fermentation in the bottle. The combination is made by brewer’s preference, and the final char... Read more

Ever since the 1850s, when blanching and forced growth techniques were first introduced at the Botanical Garden of Brussels in Saint-Josse-ten-Noode, Brussels chicory has been traditionally cultivated in the wider Brussels-Mechelen-Leuven area where it thrives in the temperate climate of southern... Read more

Vlaams-Brabantse Tafeldruif refers to the table grape traditionally cultivated and grown in small quantities on small farms. The grapes are of traditional grape varieties, such as Royal Ribier, Leopold III, Colman, and Muscat. The grapes are large and juicy, and the bunches are well-shaped. These... Read more