stage fermentation process, are catching on to the trend to make fruit beers. The process starts after the first fermentation of the wort, when sometimes sugar is added to referment the beer on wooden casks. To make fruit beer the fruit, juice or syrup is added (instead of sugar) to the first brew and refermented, these may be termed fruit lambics or fruit beers, depending on the type of first brew. Beer that has fruit syrup or fruit lemonade added after (the final stage of) fermentation, in other words as a flavouring, are termed "Radlers" ("Shandy" in the UK) definitely not fruit beer. Unused styles Sometimes the following styles are referred to as a type/style of Belgian Beer, however these are not because they cover multiple styles : Strong ale Beers above 7%, such as tripels or strong dubbels, are referred to in some sources as Belgian strong ale, although this is not a name used by Belgian brewers. Table beer Table beer (tafelbier, bière de table) is a low-alcohol (typically not over 1.5%) brew sold in large bottles to be enjoyed with meals. The last decade it has gradually lost popularity due to the growing consumption of soft drinks and bottled water. It comes in blonde or brown versions. Table beer used to be served in school refectories until the 1980s; in the early 21st century, several organizations made proposals to reinstate this custom as the table beer is considered more healthy than soft drinks. Some bars serve a glass of draft lager with a small amount of table beer added, to take away the fizziness and act as a sweetener, in Limburg it is referred to as a "half om". Archaic styles These include Arge: A sour beer from Antwerp Faro: A beer that was drunk sweetened. Not necessarily the same as the modern Faro. Grisette ("little gray"): A lower-alcohol Saison drunk originally by miners in Hainaut. Happe: A predecessor of wheat beer, made with wheat and oats. Hoppe: An early hopped beer, from the mid-1500s when gruit was widely used. Kuyte: also called Cuyte, a strong beer originating in 16th century France, as Quente, before becoming established in Belgium. Popular with the upper classes. Pecce: A cheap beer. Roedbier: Literally, red beer. It is not clear if this was a single style. Uitzet: A sour beer. Walgbaert or Waegebaert: Similar to Happe. Zwaartbier: Literally, black beer. It