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July 6, 2017June 27, 2020 Robert Cole

Cantillon Brewery’s (founded 1900) oak-aged lambics, having been spontaneously fermented in the open coolship in the attic, await their ready to be blended as a Gueuze, or infused with cherries (Kriek), raspberries (Framboise) or apricots (Fou’foune).

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FOOD & DRINK STUDY ABROAD @Roger Williams University

(Beer Culture) Germany, Belgium, France- May­ 2023

Itinerary  &  Map of the Experience

(Food Cultures- Europe) The Netherlands, Belgium, Germany & France- June 2023

Itinerary &  Map of the Experience

 

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