That sounds really good.
I recall reading a short history of biere blanche in the far north of France, in the region called Le Cambresis (chief town, Cambrai, a name many will recall from important history in WW 1).
The author, a former brewer in the region, M. Pierre-Andre Dubois, wrote that the beer was put in Champagne-style bottles and matured in the cellars of the bars around the town squares. He said each bar owner had his special way of selling and serving the beer. Some put Cognac in it or Genever Gin. Others added sugar or rice grains to encourage a good secondary fermentation. The Belgian white beer just over the border was part of the white beer tradition that stretched over a good part of the Flemish or former Flemish lands. Chambord and Hoegaarden sounds very much like something one of those cafetiers would have done as his particular specialty. I think M. Dubois said some of the beers used wheat but not all, some were made from pale barley malt only. He said in the 1800's in the Region there were 3 kinds of beer: red, white and black.
Speaking of Budweiser, I am not much of a fan because even when very fresh the beer seems pallid (unlike 30 years ago). However two weeks ago I had some Michelob (not the Light) from a 12 pack in the States and the package (which I bought) was dated August 22 as "production" date. However you read that, it was darn fresh and tasted really good. It was put by yours truly in a cooler with some other beers including some local micro ales for a group which included many beer fans. The Mich went first, almost in a flash.
It was very good, like I remembered it from many years ago with a signature taste that an early beer book called "scrambled eggs", a description that caused me to laugh when I first read it but actually is dead on.
We can't drink Michelob today, or hardly any American beers in Ontario, which I find annoying. I've got many choices amongst, say, East European lagers, but amongst quality American beers, there are, what, four or five ? Not right.
Just to turn the thread back a bit to its origin, I tried recently the new Belhaven Scotch Ale. This was excellent with a marked smoky taste, not unlike the Innis & Gunn beer but not quite as buttery/oaky. It reminded me a lot of the St. Andrews we used to get.