-PHOTO TAKEN 11NOV02- A worker rolls a barrel at the traditional Cantillon brewery in Brussels, in this picture taken on November 11, 2002. In a country famous for producing around 400 different kinds of beer, Belgian 61-year-old master-brewer [Jean-Pierre Van Roy] says he still brews beer the way they did in ancient Babylon. He uses mash-tuns from 1900 to make the beer whose sour taste contrasts sharply with its deep honey colour. He uses no yeast and lets the beer ferment in open vats exposing it to bacteria, quite different from the modern method that bans any exposure to the air. The "Lambic" produced forms the basis for making such renowned beers as Gueuze and Kriek.