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→From Framboise Lambic to Rosé de Gambrinus
==From Framboise Lambic to Rosé de Gambrinus==
The history of raspberry lambic at Brasserie Cantillon dates back to as far as 1909 when inventory taken by Paul Cantillon “indicates that the cellar contain[ed] more raspberry beer than kriek”.<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> Fruited beers disappeared from the brewery’s lineup during World War I, but during the 1920s Kriek was produced again and raspberry lambic reappeared for a short time in the 1930s. Shortly after World War II, as lambic became less popular and many breweries turned to sweetening their beers, the tradition of making raspberry lambic at Cantillon disappeared. However, in 1973 Jean-Pierre decided to begin producing the beer again when a friend of the brewery, Willy Gigounon, showed up at the brewery with 150 kg kilograms of raspberries.
Throughout the 1970s and 1980s the brewery sourced raspberries from within the Pajottenland from a farm near the small village of Liedekerke. Harvested in July, the farmer would hire a group of students to come to the farm and pick the berries to fill buckets full of 20 kilograms at a time. Jean-Pierre notes that the farmer would “weigh them to nearest gram”<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> and that due to Belgium’s rainy summer climate, the buckets would also be filled with quite a bit of water.