Belgian beers

Belgian beer Malti-beer Anti-mille Hbmmer Alcohol reduced Lunch beer... 

Belgian beer. Brettanomyces species are essential in the production of characteristic fruity, ester-like aromas of spontaneous fermented Belgian beers (78, 79) lambic, gueuze, kriek, and frambois. Others have described Ihe Brett aroma in traditional Belgian beer as "smelling like horse sweat" it is "the deliberate signature of the style" (80). 

In the United States, licorice is used to cure and flavor tobacco products. Most licorice-flavored candies and other products in the United States today actually contain anethole from the aniseed plant as a substitute for licorice (Davis and Morris, 1991) however, licorice may still be found in some imported confections, gums, cough mixtures and lozenges, and Belgian beers (De Klerk et al., 1997). 

Dekoninck, T. M. L., Mertens, T., Delvaux, R, Delvaux, R R. (2013). Influence of beer characteristics on yeast refermentation performance during bottle conditioning of belgian beers. Journal of the American Society of Brewing, 7i(l), 23-34. 

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