Question: Lambic is brewed in Brussels at a brewery founded in what year?

full_context: Document 1: Achel Brewery: Achel Brewery or Brouwerij der Sint-Benedictusabdij de Achelse Kluis is a Belgian Trappist brewery, and the smallest of the Belgian Trappist breweries. It is located in the Abbey of Saint Benedict in the Belgian municipality of Hamont-Achel. It brews five Trappist beers.
Document 2: Coigneau: Coigneau is a Belgian variety of hop which was massively cultivated in the Flemish Aalst-Asse area near Brussels in the nineteenth and first half of the twentieth century. Because of the light bitterness the Coigneau was during a considerable period of time the favorite hop used for Lambic beer brewed in the Pajottenland region of Belgium (southwest of Brussels).
Document 3: Mützig: Mützig is a beer brand owned by Heineken and its subsidiaries, and was originally brewed in 1810 by of Alsace, France. It is now a 5.5% ABV lager available in 65cl and 33cl bottles. It has a full-bodied taste and distinctive packaging, and is the most successful premium, locally brewed beer in Central Africa. Mützig is considered a flagship African brand.
Document 4: Boon Brewery: Boon Brewery (Brouwerij Boon) is a Belgian brewery situated in Lembeek, near Brussels, that mainly produces geuze and kriek beer of a fairly traditional lambic variety, but using distinctly modern brewing techniques and equipment. Other products of the brewery including Faro beer and Duivelsbier, the traditional beer of Halle.
Document 5: Cantillon Brewery: Brasserie-Brouwerij Cantillon (or Cantillon Brewery) is a small Belgian traditional family brewery based in Anderlecht, Brussels and founded in 1900. They exclusively brew lambic beers.
Document 6: Genesee Cream Ale: Genesee Cream Ale is a cold fermented, alcohlic beverage produced by the Genesee Brewing Company in Rochester, NY. It is a light bodied ale. It was first introduced in late 1960. Genesee's brewmasters take an extra step of kräusening, a process in which finished beer is primed for carbonation with wort instead of sugar.
Document 7: Rochefort Abbey: The Trappist Abbey of Rochefort or Abbey of Notre-Dame de Saint-Rémy, which belongs to the Cistercians of Strict Observance, is located in Rochefort in the province of Namur (Wallonia, Belgium). The abbey is famous for its spiritual life and its brewery, which is one of few Trappist beer breweries in the world. Life in the abbey is characterised by prayer, reading and manual work, the three basic elements of Trappist life. The motto of the abbey is "Curvata Resurgo".
Document 8: Chimay Brewery: Chimay Brewery ("Brasserie de Chimay") is a beer brewery in Chimay, southern Hainaut, Belgium. The brewery is located in the Scourmont Abbey, a Trappist monastery, and is one of the eleven breweries worldwide that produce Trappist beer. They make three ales: Chimay Rouge, Chimay Bleue, and Chimay Blanche; and they make one "patersbier", intended for the monks. The monastery also makes four varieties of cheese.
Document 9: Lambic: Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself at the Cantillon Brewery. Lambic beers include gueuze and kriek lambic. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste.
Document 10: Westmalle Brewery: Westmalle Brewery (Brouwerij der Trappisten van Westmalle) is a Trappist brewery in the Westmalle Abbey, Belgium. It produces three beers, designated as Trappist beer by the International Trappist Association. Westmalle Tripel is credited with being the first golden strong pale ale to use the term Tripel.
Document 11: Belle-Vue Brewery: Belle-Vue Brewery is a brewery founded in 1913 in Molenbeek, Brussels by Philémon Vandenstock from nearby Itterbeek, which lies in a region known for its lambic type of beer. Belle-Vue is now owned by Anheuser–Busch InBev. A variety of Belle-Vue lambic and fruit beers are produced at AB InBev's facilities located in Sint-Pieters-Leeuw.
Document 12: Franches-Montagnes Brewery: Franches-Montagnes Brewery (Brasserie des Franches-Montagnes (BFM)) is a small artisanal brewery in Saignelégier, Jura, Switzerland whose products, including barrel-aged beers, have drawn international acclaim. Founded in 1997 by Jérôme Rebetez, who had formerly been trained as an oenologist, this tiny brewery has rapidly become known for making beers that stretch traditional beer style guidelines and use unorthodox ingredients.
Document 13: Beer in Africa: Beer in Africa, especially lager, is produced commercially in most African countries, and varieties of beer are also made by indigenous tribes. Beer is served in a range of locales, from neighbourhood shebeens to upscale bars. Many countries have standardized beer bottle sizes, which are cleaned and re-used, and so when buying beer at a store often people must pay a deposit on the bottle as well as the price of the beer. An alternative to glass-bottle beers is local beer sold in tetra-pak style paper cartons.
Document 14: Grimbergen (beer): Grimbergen is the brand name of a variety of Belgian abbey beers. Originally made by Norbertine monks in the Belgian town of Grimbergen, it is now brewed by two different breweries in Belgium and France.
Document 15: Beer in Luxembourg: Luxembourg has a long tradition of beer brewing, dating back to at least 1300. Although there used to be more than 12 local breweries in Luxembourg in the early 1950s, this number has come down to only three big breweries remaining in the early 2010s. The three big breweries still active today are: Brasserie Nationale, producing "Bofferding" and "Battin", Brasserie de Luxembourg (owned by Anheuser-Busch InBev), producing "Diekirch" and "Mousel", and Brasserie Simon, producing "Simon" and "Ourdaller" (and "Okult").
ground_truth: 1900