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→From Framboise Lambic to Rosé de Gambrinus
Throughout the 1970s and 1980s the brewery sourced raspberries from within the Pajottenland from a farm near the small village of Liederkerke. 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.
[[File:Label Cantillon Zwanze 2016.jpg|right|250px300px|thumb|A re-make of the old Cantillon Framboise label for Zwanze 2016]]
As tends to be the case with raspberries and beer, it can become quite sour and it was relatively weather dependent as to whether the harvest was acidic or sweet. Jean-Pierre recalls that “customers would be very critical when the raspberries used were of lower quality”.<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> That is not to say, however, that the beer was unpopular. Van Roy recalls a time when over 600 bottles of raspberry lambic were opened over three days at the Francs-Bourgeois festival.<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref>
:: - “Jean-Pierre, this beer has the clour of onion skin. You have to call it “Rosé’”, he told me.<br>
:: - “But RyamondRaymond, that’s a name used for wine!”<br>
Then, in a very formal manner he said, “it will be called Rosé de Gambrinus and I’ll make the label for you.”<ref name=GrummelslinkseSeptember> Van Roy, Jean-Pierre. (2016a). Grummelinkse – September 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref>