An old fashioned Belgian country stew with unexpected nuances from the Brabant countryside. Belgium's province of Brabant is most famous for its, and the country's, capitol -- Brussels. The dish calls for the beer that can be made only in Brussels and its surrounds -- Gueuze. Snappy tart, almost sour, Gueuze is as much a part of brussels culture as its famous Grande Place. You'll find imported Gueuze in liquor shops, or use a tart, but full bodied ale. Rabbit is traditional here, but chicken can be substituted. Do try to use organic, free range, antibiotic and hormone free ingredients if at all possible. The braise could be done a day ahead, just undercook it slightly the first time around. Serve with steamed potatoes. whatever beer you cook with, that's the beer to drink with the braise.