European Stars and Stripes (Newspaper) - September 13, 1990, Darmstadt, Hesse                                Belgian continued from Page 7 onions and horseradish. During brewing Greuze undergoes a slow and intense process of spontaneous fermentation through Contact with microorganisms known As Brettana mucus Lambinus which Are found nowhere in the world except around Brussels. Attempts to make the Beer outside Brussels have failed. During the process of fermentation the tiles of the roof Are adjusted so air containing the various Micro organisms essential to the brother Louis pours himself a Sample. Fermentation can pass through to mix with the Beer in the vat. After bottling Greuze is stored in a Cool cellar where it begins to age and to deferment in the bottles like Champagne. After two or three months a sediment begins to appear and the Beer starts to sparkle and foam. The Greuze will age for at least another two years before it is put on the Market. Greuze is derived from a Beer known As Cambiek which is made from a mixture of Grain and malt and which must contain at least 30 percent Corn according to a Royal decree dating from 1965. Other derivatives include Faro a Cambiek with sugar Candy added Kriek Cambiek in which cherries Are allowed to ferment for several months and rambo Zenier which contains raspberries. Industrialization has been disastrous to traditional Greuze which requires time to mature. Before world War i Brussels had 50 traditional Greuze breweries. Now there is Only one a at 56 Rue Gheude where owner and master Brewer Jean Pierre Van Roy has opened the Brussels Greuze museum. To this Day True connoisseurs respect the rites associated with the Beer. Greuze must be stored at cellar temperature for at least three weeks before drinking it. The bottles must be kept horizontal and when brought up from the cellar and poured they must be kept Flat to prevent the sediment from mixing with the Beer. Finally like wine the Glass is raised to the Light to contemplate the color and then is sniffed before the liquid passes the lips. Quot to have a sparkling iambic Quot said a proud Van Roy Quot is comparable to having the Dorn Perignon sparkling wines and  in Belgium you need t drink the Beer to enjoy it. Kitchen recipes regularly use this Staple. At restaurants it s common to find mussels with Beer known As Moules broughel Rabbit with Greuze poached eggs with Kriek and eel with Duvel. And for dessert perhaps sherbet with Kriek or rambo Zebbied stripes Magazine september 13, 1990