Interesting that Belgian beers show up in Scientific American!Gene E. Bloch said:The lambic beers are a Belgian specialty, that even got a write-up in
Scientific American, a popular magazine here in the US for people
interested in science (and it has a number of international editions as
The article was a long time ago, so I have forgotten any details.
Yes, the kriek (cherry) and the cassis (currant) are both quite sour.
That's why we don't drink them often
I've written down Duval and Westmalle for the next time I go to get beer
But, indeed, Belgium is famous for its trappist beers. Originally brewed by
monks. The process of fermentation is completely different from how ales are
There are many trappist beers, and individual tasts do differ, but
Westmalle, Duval and Grimbergen belongs to the best. Duval is rather blond,
pretty strong, with ± 7 % of alcohol. Westmalle has 2 varieties: dubbel
(dubble) and triple. The triple is blond, quite well tasting, but the double
is the best. It's dark, and a hint of liquorice and sweet. Also ± 7 %.
I put copies of the bottles in www.pc3.nl/beer as well.