Grissette  is a historical style of Belgian beer, starting somewhere in the 1700's or early 1800's. Although there are higher gravity versions, most grisettes were brewed to be around 3-5% ABV. The beer was moderately hopped to around 0.36-0.89 oz/gal, depending on the gravity of the beer and the source of the hops (English vs Belgian vs Bavarian). Sources indicate that it was brewed with 6 row barley and a small percentage of wheat malt. While the beer was probably fermented with a mixed culture, the beer was generally meant to be served fresh and the hopping rate would have limited the activity of lactic acid bacteria on shorter timescales