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	Payottenland - Wikipedia, the free encyclopedia
		The Payottenland (in Dutch: Pajottenland) is a part of the Flemish Brabant province west of the Brussels Capital Region.
		The Payottenland is farmland, with occasional gently rolling hills.
		It's land that has historically provided food and drink for the citizens of Brussels, especially Lambic beers, which are only produced here and in the Senne valley where Brussels is located.
	en.wikipedia.org /wiki/Payottenland (108 words)

	: Rj Spagnols : - Resource Center - View
		Brewed only in a small part of Belgium called Payottenland, lambic is the most mysterious and seductive of beers.
		Its earthy, perfumed aroma, and crisp, wine-like acidity often leave people asking "Is it really beer?" It is. In fact, lambic is oldest style of beer still commercially produced—it has been around for at least 400 years.
		Lambic brewers deliberately expose their wort to the air so it can be inoculated (infected?) with airborne wild yeasts and bacteria unique to Payottenland.
	www.rjspagnols.com /resource_view.asp?HandoutID=79 (678 words)

	Huntingdonshire CAMRA, Pub Rides - Lambic Land, Belgium
		Briefly, lambic is a beer style unique to an area of Belgium called Payottenland to the south west of Brussels.
		Lambic beer is different in that it spontaneously ferments from natural yeasts in the air and not from cultured yeast.
		Arrive Brussels Midi at 12:10 and soon we are on a train to the town of Halle, in the heart of Payottenland.
	www.huntscamra.org.uk /pubrides/lambicland_belgium.asp (2250 words)

	In Search of Lambic
		For these brewers, it's a point of pride and honor to include the classics in their portfolio.
		The lambic-producing area of Belgium through which the Senne passes is called the Payottenland and is part of Flemish Brabant.
		Nine of the 12 lambic brewers and blenders in the Payottenland have banded together to protect their craft.
	www.allaboutbeer.com /features/223lambic.html (3237 words)

	Re: Big beers in Georgia
		And of course the lambic beers at Payottenland, or the Saisons from western-Hainaut.
		There's only 2 real lambikblenders "stekers" left, today, but until the fifties, the blender was the big man. pre-war, every second farmer in the Payottenland made some lambic.
		Blenders came around in the village, testing the different pipes, and choose those they thought to be of enough quality for blending purposes.
	www.talkaboutdrinks.com /group/alt.beer/messages/191614.html (345 words)

	Book Review: Lambicland
		The micro-organsims necessary for the produciton of lambic are endemic to the Zenne valley in Belgium, so it is only produced in a relatively small area in and around Brussels, mainly in the Payottenland to the west and south of the city.
		In a slim volume, the three authors present an introduction to lambic beers, an overview of the brewers and their beers and finally a guide to the lambic cafés of the Payottenland, the area around the west and south of Brussels where most lambic brewers and cafés are to be found.
		The introduction is necessarily brief and to the point, explaining a little of the history of the style and how it's brewed.
	www.beermad.org.uk /writings/lambicland.shtml (620 words)

	Lambicland - The World's Most Complex Beers and Simplest Cafes (Site not responding. Last check: 2007-10-22)
		Just west of Brussels, twenty minutes from the places where the fate of Europe is decided, is an area called Payottenland.
		And amidst Payottenland's ancient valleys, criss-crossed by motorways, pylons and railway lines, compromised by progress and unsure where its loyalties lie, there remains a collection of cafés in which the world's most complex beer can be enjoyed in the simplest of surroundings.
		The origins of this book are as obscure as the origins of lambic itself.
	www.booksaboutbeer.com /lambicland.html (297 words)

	Shelton Brothers: Zinnebir
		It means 'little bastards,' and has been applied more recently to those young men living in the poor quarters of Brussels who have flemish-speaking fathers and french-speaking mothers (or vice versa).
		St. Pieters brewer Bernard LeBoucq identifies strongly with the 'little bastards'; he is a French-speaking Bruxellois, brewing in the heart of the Flemish Payottenland.
		The Sint Pieters brewery is the smallest commercial brewery in Belgium, but it is growing quickly.
	www.sheltonbrothers.com /beers/beerProfile.asp?BeerID=179 (371 words)

	Lambic - Wikipedia, the free encyclopedia
		Coolship, where the wort can be infected with wild yeasts
		Lambic is a very distinctive style of beer brewed only in the Payottenland region of Belgium (southwest of Brussels).
		Similar beers produced outside of this area are usually known as "Lambic-style" or "Plambic" (short for "pseudo-lambic"), although this is purely a voluntary distinction made out of respect to the original.
	en.wikipedia.org /wiki/Lambic (1211 words)

	Michael Jackson's Beer Hunter - Where the ale is good enough to eat
		The best-known is probably Wets, next to a now-silent brewery at 215 Steenweg op Halle, between Dworp, Alsemberg and St Genesius Rode, among the villages of Payottenland on the outskirts of Brussels.
		Accompany it with Gueuze and its fruit variants blended in the cellar; or have Gueuze with mussels, trip, horse-meat or pigeon at In De Rare Vos, 22 Market Plaats, Schepdaal (2 5692068).
		Also in Payottenland, you can stay at the stylish hotel Relais Delbeccha (158 Bodegem Straat, Dilbeek; telephone: 2 5694430), which makes its own beers, including a delicious cherry brew.
	www.beerhunter.com /documents/19133-000095.html (916 words)

	The Burgundian Babble Belt -- All About Belgian Beer
		Next up it's travel tips on the Payottenland: so, if you've ever wondered how to get to Schepdaal or Eizeringen on the bus, all the info you need is in the Guide.
		Hotels are heavily researched and are featured in their own section, which lists all the hotels that the authors could find in the area - an impressive selection given that the area is home to so many very small villages.
		There's an extensive write up on Brussels - not in the Payottenland but a city with many outlets where you can find lambic beers if you know where to look - and the Heeren van Liedekercke, a classic lambic café also situated just outside the Payottenland.
	www.babblebelt.com /stories/lambicland.html (1223 words)

	[No title] (Site not responding. Last check: 2007-10-22)
		Adventures in Payottenland -------------------------- Gordon Olson After a recent business trip, I was able to schedule three vacation days in Brussels, Belgium.
		Most of the first day, a Friday, I spent visiting friends at the Free University of Brussels (Flemish half).
		This is a small traditional lambic brewery in Payottenland, the area surrounding Brussels to the west and south.
	hbd.org /atommash/olson/belgium.txt (1056 words)

	Payottenland (Site not responding. Last check: 2007-10-22)
		The lambic -producing area of Belgium through which the Senne River passes is called the Payottenland.
		The Payottenland is flat farmland with occasional gently hills.
		It's land that has historically provided and drink for the citizens of Brussels.
	www.freeglossary.com /Payottenland (119 words)

	Lambic
		Lambic is a style of beer brewed only in the Payottenland region (southwest of Brussels in Belgium).
		Other lambic beers produced outside of Payottenland are known as Lambic-style.
		Unlike conventional ales and lagers, which are brewed using carefully cultivated strains of brewer's yeasts, lambic beer is produced through spontaneous fermentation: it is fermented by wild yeasts which are native to the Senne valley, in which Brussels lies.
	omniknow.com /common/wiki.php?in=en&term=Lambic (1465 words)

	BJCP Study Group Quiz Answers: Lambics (Site not responding. Last check: 2007-10-22)
		If you think you have an answer more fitting than the one we provided, please forward it on to the Study Group directors.
		The oldest style of beer currently brewed today, from the Senne River Valley of Brussells and local farming villages that is called Payottenland.
		The grain bill typically has 30-40% unmalted wheat and the remainder made up of two-row malt.
	www.cascadebrewersguild.org /studygroup/sgQuizAnswersLambics.asp (969 words)

	VINUM, The Story of Roman Wine, An Interview With Stuart J. Fleming, Author of VINUM
		Fleming: There are several fine books of the history of Belgian beers and, since that is very much a Medieval story rather than a Classical one, I really lack the expertise to do anything more than brew and savor my version of the likes of Orval and Chimay.
		But there is a lot of common ground between the natural chemistry of fermentation used today in the centuries-long production of lambic beers of the Payottenland valley west of Brussels and that used by the Romans two thousand years ago.
		In both instances, no laboratory-prepared yeasts strains are/were involved, only whatever yeast spores (of which there seem to be dozens of kinds) that capricous breezes might carry from surrounding fields into the brewer's and vintner's fermentation vats.
	www.alcoholreviews.com /ALCOHOLTOOLS/vinum.shtml (1232 words)

	Garrett Oliver - Brooklyn Brewmaster of Beer and Food - Beer and Brewing
		Once immersed, he takes you on a grand journey, matching food tastes with beer styles, introducing you to fine European traditions, and creating a burning desire for more.
		Travel with him throughout Europe, to the Payottenland district west of central Brussels, home to lambic beer.
		Discover the Bavarian Weissbiers, with their strong spices and malt sweetness, merging seamlessly with Thai, Indian, Mexican and Chinese foods.
	www.bellaonline.com /articles/art28820.asp (544 words)

	Belgian Beer books by Tim Webb
		Lambic Land covers part of Belgium's capital, Brussels, plus an area to the SW of it called the Payottenland (Pajottenland in Dutch), in the Belgian Province of Flemish Brabant (Vlaams-Brabant).
		This essential book is packed with original material on around a hundred bars in Lambik Land, including full details on how to get to them, along with information on accommodation.
		Based on its pedigree, see below, and a proof read of the biggest section of the book, "The Lambic Cafés of Payottenland", I knew that the book was going to be excellent, but my perception of it was staggeringly enforced when I got a copy in my hands on the day of its launch.
	www.whitebeertravels.co.uk /webb.html (3006 words)

	Celebrator Beer News : Apr/May 2005 : Column : Stephen Beaumont
		Simply, there's just something about being there that allows a person to better understand, and therefore enjoy, this glorious brew.
		Which is not to suggest, of course, that no one can develop an appreciation of gueuze without first visiting the Payottenland, the district in which all traditional lambics are crafted, or that I don't have several cases of Cantillon beers in my Toronto cellar.
		They can and I do, and no one is more appreciative than am I of the efforts of importers like Dan Shelton who bring such great beers to our shores.
	celebrator.com /archives/0504/0504beaumont.html (913 words)

	Belgian Beer Card
		The number in brackets is the number of A4 pages in each of the guides.
		Above left is a reduced sized reproduction of the cover of an example White Beer Travels Guide (Payottenland Day Trip).
		On it there is a photo, by John White, of Armand Debelder pouring out his world-class Oude Geuze for a group of White Beer Travels Beer Hunters, in the 3 Fonteinen, in Beersel; the visit is fully described in the guide.
	www.belgianbeercard.com /beertravel/whitebeertravels.htm (473 words)

	De Rare Vos - Reviews - Beer Advocate
		Located at the bottom of the Market Place in Schepdaal this is one of a handful of classic Payottenland Cafes that should not be missed.
		The almost understated facade complete with signs from the long-gone De Neve Brewery (now "created" by Belle-Vue) belies a real gem.
		There are not many of these Payottenland Classic Taverns left - visit them before they dissappear.
	beeradvocate.com /beer/profile/2400/?view=beerfly (520 words)

	Wild Brews: Culture and Craftsmanship in the Belgian Tradition
		Wild Brews covers those beer styles of Belgium that depend upon fermentation by wild yeast and bacteria, specifically East Flanders brown, West Flanders red and lambic.
		Although you may be under the impression, as I was, that a lambic brew could occur only in the Brussels and Payottenland areas and inside cobweb infested barns with leaky roofs, Sparrow contends that wild yeast can occur anywhere.
		It is the cultivation and control of the right microorganisms that create a quality brew.
	www.iyares.com /resources/books/details.aspx?id=0937381861 (689 words)

	The Burgundian Babble Belt -- All About Belgian Beer
		Re: A day trip to Payottenland and around (part three)
		You whirlwind day makes our trip to Payottenland last Sunday appear quite leisurely in comparison.
		However, we had the problem of getting 25 people fed and watered.
	www.babblebelt.com /readarc.html?id=1062169267 (116 words)

	[No title] (Site not responding. Last check: 2007-10-22)
		There are a lot of fruit beers that are not lambic (notable example: Sam Adams Cranberry Lambic).
		Lambics must be "spontaneously fermented," and should be from Payottenland.
		One set of beers that is easy to mistake for lambics is the excellent line from the Belgian brewer Leifmans (e.g.
	bergsman.org /jeremy/lambic/tasting.html (376 words)

	Owen Ogletree's Belgian Beer Experience - A Southern Boy in Belgian Beer Paradise - 2005
		After a magnificent day of pub crawling in the center of Brussels (see the list of pubs at the bottom), day two found me driving out to the more rural, Lambic producing suburbs of Brussels known as Payottenland.
		The best dinner in all of Payottenland can be had at the Drie Fonteinen Lambic brewery café (2A Hoogstraat) at the center of the quaint town of Beersel just south of Brussels.
		Brothers Armand and Guido Debelder run a Lambic brewery and blending operation along with a fine restaurant that serves all their noteworthy beers with many elegant dishes prepared with beer.
	www.classiccitybrew.com /belgium05.html (4640 words)

	Michigan Beer Guide, The Guide To Craft Brewed Beer in Michigan
		You would be better off comparing these beers to unsweetened lemonade, grapefruit juice or brut champagne.
		Lambic brewing is completely restricted to the region just south west of Brussels, Belgium, known as Payottenland.
		What make these ales unique is the method of fermentation, called spontaneous fermentation.
	www.michiganbeerguide.com /news.asp?articleid=12 (1092 words)

	REVIEW : Some Beer Basics
		One of the more unusual ales made in Belgium is known as lambic.
		Lambics are fermented in wide, shallow, open fermenters which are left uncovered to be fermented by wild, air-borne yeasts which are unique to a group of farming villages known as Payottenland, which is in the western part of the Brussels area (so don't try this at home!).
		The resulting beer has a slightly sour, tart taste that isn't for everyone, but I really like it.
	inkpot.com /inkvault/beer.html (965 words)

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