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→Gueuze, Faro et Kriek
==== Description ====
Raymond Buren's ''Gueuze, Faro, et Kriek'' is one of the best French-language books published about lambic. It serves as a reader for many of the most important topics in lambic including the etymology of words, the geographic region covering lambic, and current (at the time of publication) lambic brewers and blenders. Also included in this book is a long history of Faro going back to the early 16th century, an analysis of the term ''Bruocsella'', a discussion on spontaneous fermentation and wild yeasts, and several cooking recipes for meals prepared with gueuze. The text also provides insight into the early 1980's and early 1990's era of lambic in and around the Brussels area.
== La Gueuze gourmande ==