Good, relatively easy to get lambics?

Weird thing is, where I live Whole Foods has the greatest sour selections

 

My personal experience is that unblended lambics are relatively hard to find outside of Belgium. You may find it easier to find something that is called a "lambic" but brewed in the US, but they are not easy to find either. My only suggestion is that you go to the list of Lambics in the database here, make a copy of that list and carry it with you when you go shopping. If you get to enough different shops you might find something. (I don't know how close you are to Blacksburg but there's a pretty good bottle shop there. Also IIRC Charlottesville has more than one place with a pretty extensive selection of beers and might have a lambic.)

 

It's technically not an unblended lambic, but I assume you are also considering geuezes. I always buy up Drie Fonteinen Oude Geuze when I see it. Another good one is Hanssen's Oude Geuze.. and if you're looking for something good and relatively inexpensive in a pinch, go for Lindeman's Cuvée Reneé. It's like $10 for a 750ml.

 

Good luck. Buy 'em when you see 'em. That's the best advice I have for you.

Not too many years ago, Cantillon lambics were total shelf turds. Fou' Foune sat around for ages waiting for some love. And now things are quite the opposite. The only one with wide distribution is the Lindeman's Gueuze, which is quite good. Not sure what the distribution is like where you are at, but realistically your options are very limited.

 

http://www.vintagecellar.com

 

Fruit lambics will be a bit easier to find than unblinded lambics. In the sweetened Lindemans they use artificial sweeteners.

 

You should be able to find Boon Lambics and Krieks pretty easily, they have wide distribution. Also look for Liefmans beers, they aren't as great as Cantillon, Drie Fontenein or Hannsens, but they are quite enjoyable for a little less $$.

 

De Cam's unblended lambic has been seen floating around lately... The one I've seen is different because it's intentionally flat. They call it "still".

 

Hanssenn's makes some very solid lambics... Oude Gueuze and Oude Kriek... typically not to hard to find...

 

tilquin and boon should be available and both make nice beers.... if you can't find those, as others said, lindemans cuvee renee is a very good gueuze at a very good price

 

I always have a few girardin black label in the cellar and it's usually not too hard to find when I'm running low

 

That is because it matches the unblended lambic style.. Lack of effervescence is a key point about them. There are not many of the unblended style available, but those that I have had have all been spot on to those traits.

Per BJCP:
"Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are bottled only when they have completely fermented. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics."

 

So would an unblended lambic like the De Cam be better drank early or letting it sit a year+?