It would be unconscionable to discuss Belgian beer without including Lambics. Lambics are often a shock to first timers because they are not what one would expect in a beer. They are a type of aged wheat beer often described in the following terms: sour, tart, musty, barnyard-like, and fruity. It is the use of wild, noncultured yeast that gives this style its distinctive character. Lambic breweries employ spontaneous fermentation (the oldest method of fermentation) initiated from wild yeast in the air. Lambics are made only in a region west of Brussels in the province of Brabant in the Senne River Valley. There are several different styles of Lambic beers including Gueuze (pronounced gurz), which is a blend of young and old Lambics. The brewer's skill at blending often determines the quality of his product. Gueuze has a tart, refreshing palate with a usually dry, bracing finish and a Champagne-like sparkle. Another version of Lambic is Faro, which is a lambic sweetened with Belgian candi sugar. A weaker version of Faro is Mars, but is not widely available.
Lambics take well to fruit and the most common fruit lambics include kriek, fermented with cherries, and framboise, fermented with raspberries. Other common fruit added to Lambics are peche (peaches) and fraises (strawberries). In spite of the aging of these beers they can be refreshingly and fruit with an inviting complexity of sweet and sour. They are a delightful alternative to wine or as a dessert beer paired with cheese.
A few to look for are: from the Boon Kriek, Framboise, Gueuze, and Faro and Lindemans Kriek, Framboise, and Cuvee Rene Gueuze.