“Beer probably predated flour and bread. The easiest way to eat grain would be to boil it. Imagine someone making a watery grain soup and letting it sit around for a couple days, then drinking it when the grain settled to the bottom. Wow! Beer!”
Sounds like a “Lambic”, also known in Belgium as “Farmhouse Ale.”
The way things are going over in Belgium nowadays I don’t see a future for any kind of Beer being brewed there. That being said I just dug out a box of ingredients I had forgotten about, Three 3.3 lb bags of DME. three cans of Amber Malt, two 10 lb.bags of Two row malt and a bag of corn sugar. Now if I can find my recipe book I might try a Batch this week. Any suggestions would be welcome.