Pairing Brussels culinary delights with the city’s beers. This time - classic Brussels américain with a special geuze blend and a classic Brussels-Irish dry stout.
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Climate change is coming for lambic, and it will be hard for Cantillon to stop it.
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As the days grow darker and the nights colder, winter is the time of year to huddle close in a pub with a warming drink. Winter in Brussels is no exception. But, instead of a mulled wine or a hot toddy, in Brussels people celebrated the end of one year and the coming of he next with a “Kalibabou” – a hot cocktail of lambic, rum, sugar and eggs. Or, at least they used to.
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In all the years I’ve lived in Brussels, and as long as Cantillon have been organising their annual Zwanze celebration, I’ve never been organised enough to buy tickets for the main event at Moeder Lambic Fontainas before they have sold out. 2017 was no different. That is how we found ourselves schlepping up the hills of St. Gilles on Saturday evening to the original Moeder Lambic.
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