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→Lambic ca.1900 – 1948
===Lambic ca.1900 – 1948===
[[File:Bottle.jpg|thumb|left|An old bottle with a red stripe indicating krieklambiek]]
Through the late 1800s, bottled lambic was still relatively uncommon owing due to the difficulty of controlling the fermentation and having bottles explode. The lambic geuse geuze was showcased the 1897 World’s Fair in Brussels and started to gain some popularity outside of the area after having been a relatively localized produced. By 1900, Kriek lambic had already been popularized, and an early mention of framboise lambic occurred around 1909-10. Paul Cantillon, of [[Brasserie_Cantillon|Brasserie Cantillon]] stated that they had more bottles of Framboise than of Kriek in his inventory for 1909-1910, which was reaffirmed by Jean Van Roy during the Lambic Summit, 2010.<ref name=“CantillonGambrinus”>http://www.cantillon.be/br/3_103 Cantillon Rosé De - Gambrinus</ref><ref name=summit16>[[The Lambic Summit 2010#Part 16|The Lambic Summit, Part 16]]</ref> In 1919 a law banning spirit drinks from cafés in Belgium was passed, though not often enforced.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> The First World War brought with it a great challenge for the brewing industry in Belgium in general. Occupying forces confiscated brewing equipment or forced breweries to brew German-style beers, food was rationed, and brewers were forced to shut down.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>
This temporary slowdown in the Belgian brewing industry also opened the path for a resurgence of cheaply and quickly made beers. However, after the war it became apparent that lambic was again on the rise with many breweries including Cantillon to ramp up production. The first specialized and branded lambic glasses made an appearance and the café scene was still vibrant with many café blenders.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> Sweetened gueuze, created by adding sugar directly to the glass also started to gain popularity. However, this growth would be short lived as the Second World War began to spread across Europe. This again caused breweries to shut down or retool due to occupation and supply shortages.