Separate names with a comma.
Discussion in 'Beer Talk' started by elohim, May 2, 2018.
Question is pretty straight forward. I may grab a bottle as a dessert beer once a year or so.
Yes, when I can find them fairly fresh.
How are you finding fresh lambic? Visiting the Pajottenland?
Which ones do you fancy?
The last one I got was Coolship Chaos and it was delicious. I enjoyed Jung as well. Prior to last year I only really had experience with the different flavors of Lindemans.
Well that's probably the best place. (That is the only place I ever gotten to try a 1 year old poured from the barrel.)
Around here it's much harder but occasionally one lucks out. For example about 6-7 years ago I bought a couple of 750 ml bottles of Drie Founteinen Schaerbeekse Kriek that were about 9 months in the bottle by the time I'd finished both.
What would a "fresh" lambic even be? They're bottle conditioned, right? I mean you don't really want to be drinking them right after they are bottled, do you?
I do enjoy a lambic every now and then, but it's not really something that I drink on a regular basis, even though I have very good access to them where I live.
Do I actively seek them? No. If I stumble across a new one, yes.
Based on my limited experience with lambics, I think these are styles that I could really get into if money were no object. I really like gueuze and unblended lambics (maybe because I'm a wine guy).
Yes. Rarely buy 'em in the States though. Twice a year my buddy visits from Europe... looking forward to the next time.
This may seem like splitting hairs, but here are a couple things:
1) Sour beer produced outside of Belgium should never be called lambic, even if the Methode Traditionnelle is adhered to. That's not to say that it isn't a good/great product. It's just not lambic.
2) Although Lindemans is a member of HORAL, I would not consider their fruited beers to be a good representation of lambic. First they are blended, which makes them gueuze, and secondly they are Pasteurized and back-sweetened with Stevia. Their Cuvee Rene, however, is pretty good, IMO.
Traditionally straight lambic is served still while gueuze is carbonated. The closest that I've had to straight lambic here in the states is Drie Fonteinen's Doesjel, but there are certainly others that peek their heads out once in a while.
Any reason that you prefer them fresh as opposed to aged?
I love lambics, as well as brett beers in general. The gueuze are my standards, but maybe I'll get a fruited one for a change of pace. Tilquin is preferred, but I'll also get whatever is handy; all of the Belgian imports are at least 'good'.
My first love was actually the Lindemans Peche, but from the days before they started back sweetening. With something like peach at least you can get a better sense of the base beer than cherries or raspberries, imo.
With fruit flavored Lambics I've found that for me the fruit flavors recede with age.
The acidity is very familiar and seems to be what draws oenophiles to sour beer.
Pierre makes some wonderful beers.
I would agree in spirit. I think the fruit flavors and aromas change greatly over time. I don't think that they go away, but the closer they are consumed to packaging, the more fresh fruit character they will have.
Planning out a European trip with one night in Brussels for the sole purpose of drinking lambics, and some very specific ones at that.
Same difference then. As for aging a Gueuze, I'm finding I prefer them with a bit of age.
Yes, but "fresh" isn't really what one thinks of as a descriptor for a beer that sits for at least a year before even being bottled. Young, maybe, but not really fresh. Semantic argument perhaps.
Ehh . . . I think that aged fruited gueuzes tend to take on a more cooked or baked fruit character, in contrast to the fresh fruit character of fresher versions. YMMV.
Can't say I've ever had any well-regarded Lambics before, but I don't actively seek out Lambics. Whether it's because I've never had any good ones, or I'm just not the biggest fan of the style, I can't say. I'll hold my final verdict once I've had a universally praised example of the style.
Yes I like lambics.
Love lambics! Spending a few days in Brussels last year drinking at Cantillon and Moeder Lambic was one of the highlights of my beer drinking life. Hope to go back in the years to come. Great beer, great cheese, great people. If I come across Lambic and gueuze in the states that's not priced exorbitantly I will buy it. Just picked up some fresh 3F gueuze at hill Farmstead a few weeks ago for 12 bucks a bottle, I thought that price was more than fair.
Love em, I think any sour/brett/wild beer gives the palate something to play with. Flanders' as well Kriek Des Jacobins comes to mind
Yes I do. Err...am.
Lindeman’s fruited varieties in small doses
I like lambics, especially if they are fruited. However, and probably like most of us, I don't buy them very often because they are pricey (even though production costs justify the higher price).
I dislike sour beers, so I don't care much for Gose, Berliner Weissbier, or regular Lambics. But I love Fruit Lambics such as Lindeman's Framboise and Kriek. A local taproom almost always has Lindeman's Framboise on tap, and it's great. The 2.5% ABV is nice to have when you need to drive.
I've only had lindemans framboise. I thought it was ok, but probably too sweet for most situations. I think I'd prefer lambics to wines, but other beer would beat lambics out. I need to try more of them to be confident in that statement though.
You absolutely should try some other lambics. The core line of Lindemans are remarkably sweet and non-traditional given the style. That said, their Cuvée René (and the CR Kriek) is excellent and right in line with the traditional stuff.
There seem to be a lot of people in this thread that think lambics are sweet, which may be the norm for things that are accessible in the US, but it is not historically the way of things. Lambics should not be sweet and instead should be dry, sour, and funky, even when fruit is added. Lindemans fruited beers are not good examples of lambic (though they can be tasty in certain contexts, and I consider them more of a fruit beer than a lambic); their Cuvee Rene series is absolutely worth your money and is a great example of what true, unsweetened lambic should be (but it is not the apex of the style). If you think lambic is a sweet, fruity beer, I urge you to try Lindemans Cuvee Rene Gueuze or Kriek in order to remedy that somewhat incorrect assumption.
Also, OP, I know it's been said, but beers made in the US legally aren't lambic, even though many US brewers like to think that they are. It isn't a quality thing (even though Belgian brewers want to think it is), but a legally protected designation tied to a specific region in Belgium: the Pajottenland. Think of Champagne and how it cannot be made outside of the Champagne region of France (save for grandfathered California wineries) or Scotch, which can only be made in Scotland. Lambic is the same way (and I would argue that despite not necessarily agreeing with the legal protection the term is afforded, Belgium does it much better than the US with entries from Cantillon, Drie Fonteinen, Girardin, Tilquin, and Lindemans being by and large much better than their American counterparts with some notable exceptions).
I love lambic and seek out as much as I can find/afford. Lambic is basically the only style that I can justify spending excessive amounts of money on because it is an extremely unique, complex flavor experience. I cannot wait to visit Belgium since it's basically the only way I can purchase bulk lambic without paying beyond excessive (more exorbitant) amounts of money.
Just as an FYI, the word Lambic has no legal protection outside the EU. No agreement similar to Champagne, Scotch, or Bourbon have been put in place yet.
I like 'em, just not in a hardcore way.They're a good change of pace and a great way to break me out of style ruts I dig myself into every so often...
For my money they are the most complex and interesting of all beer styles.
H U G E F A N !!! I enjoy the fruited versions but I really prefer straight Gueuze. OR at least one of the less sweet versions. Frank Boon makes some of the best stuff in my opinion, as well as Cantillon.
I would bath in lambic, if i was ever given the option