Appreciating Lambics

Lindeman's Framboise is far, far, far from a typical fruit lambic. For starters its artificially sweetened and tastes like diabeetus fruit syrup. You couldn't have possibly picked a worse fruit lambic to try for the first time. No, you'll have to try something else.. what else is available to you on shelves? Any Tilquin or Hanssen's?

 

If the Lindeman's Framboise is available, then likely you can get the Cuvee Rene.
Not a fruit Lambic, but very good for a short price tag.
Much closer to a real, traditional sour beer.

 

IMO anything other than the Cuvee Rene by Lindemans is pure garbage

 

I've only had one of the beers on this list (Cantillon Kriek 100% Lambic), but I would say try to find some of these and then see if you have the same questions. I think there's a reason Lindeman's Framboise doesn't show up here.

 

An acquired taste for sure. Sometimes I think people say they like lambics because they're rated so high. I love Cantillon Rose de Gambrinus, and I learned about it by trying it and reading about the brewing process. Lambics tweak lots of places along the taste spectrum, are very complex, and a little goes a long way. I generally share any bottle size with several people and remain content. The fruit in good lambics- not gueuze- make them work for me. It's the sharpness that remains in memory.

Try Rodenbach for a good sour.

 

Try Drie Fonteinen Oude Kriek, if you can find it.

http://www.beeradvocate.com/beer/profile/2216/6306/

 

I love a good Fruit Lambic. This one was very good. Read up on Lambics and realize the technique and process to truly appreciate the brewers efforts. It's a fun science!

 

Sours are definitely an acquired taste, but once you acquire it, they will become your favorite beers in the world. And the biggest bank-breakers.

 

For starters, steer clear of Oud Beersel Lambics. THey are the most acidic lambics ive had.

 

I prefer not to age fruit lambics as they tend to lose the fruit flavors over time. A gueuze (blend of lambics) is going to age well for up to 20 years or so. Since the yeast is Brettanomyces time enhances and strenthen's the funky smell and flavors. You'll want to spend time reading reviews before investing in a bottle that expensive.

 

Lol, Oud Beersel's Oude Kriek Vieille is one of the best krieks you can find on a shelf, period. Their gueuze is also a great shelf turd.

Sorry to disagree, but I recommend you do not listen to his advice.

Look for the Boon Mariage Parfaits, Hanssens Kriek and Gueuze, Tilquin Gueuze and Quetsche, Oud Beersel's gueuze and kriek. Those all tend to be easy to find, and all are enjoyable.

I drink a lot of Cantillon, Drie Fonteinen, and Tilquin. As a lambic lover, those are my suggestions.

 

Ours is a house divided on the lambic issue. My husband holds that "This is not bad but I wouldn't even call it a beer."
My opinion was "Well I ain't the one in charge of deciding that but this is pretty durn tasty!". But y'all are right about Linderman's framboise. But sometimes fizzy alcoholic koolaid is what I want. At any rate I am willing to try more of them but the price tag makes me feel like I've already had something sour.

 

Fruit beers took me a long time to appreciate. Educate your taste buds by only drinking the good ones. Fortunately for me I can stop by New Glarus anytime I feel the need to get fruity. Rasberry Tart and Wisconsin Belgian Red are excellent.

 

Sometimes after a heavy meal, I like to turn the lights down low and mix equal parts Lindermans and Young's chocolate stout. Perhaps this makes me a bad person, not sure!
Nebbie

 

OP, are you close to the WI border? New Glarus will be releasing Cran-bic in a week or two, so you could give it a try at only $10 a 4pk. Not a true Lambic, but it is pretty damn tasty.