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| | TASTINGS; The Spirit of Belgium - New York Times |
 | | But long before beer was ever put in a pop-top can, brewers in the French-speaking part of Belgium were making special beers for summer. |
 | | Known as saison beers, or ales, to be precise, they were full of character, tart and sharply refreshing, yet complex enough to be savored rather than chugged. |
 | | Belgium may be the beer capital of the world, but across the border in northern France, in Flanders and Pas-de-Calais, the brewing tradition is just as strong. |
| query.nytimes.com /gst/fullpage.html?res=9801E4DD1631F931A1575BC0A9679C8B63 (345 words) |
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