http://beeradvocate.com/beer/style/10 Some of the best you won't be able to just stroll down to the store and pick up, but there are likely some that you have ready access to. I'd start with Drie Fonteinen Oude Kriek.
Sadly not much outside of the Lindemans. But depending on where you live in VA we often have things on that list at our tastings we'd be happy to share.
None. You love them or hate them, there are no gateway lambics. Try Cantillon for fruit lambic and Girardin, Drie Font, or Tilquin for gueuze. Avoid all Lindemans unless the bottle says "Cuvee Rene."
Was going to say the same thing about Lindemans--it's the white zinfandel of lambics (except Cuvee Rene).
*flame suit on* I just got started on lambics and actually found myself enjoying Lindemans Framboise from a bottle more than Cantillon Gueuze from draft (not at the same sitting). Same with my wife. I know, I know...I think for pretty much any new style of beer you haven't enjoyed/tried, it takes some time to get into them, figure out what's good/bad, understand what each style is about, and what you like after several rounds of each and various brands. I just got a small Tilquin Gueuze that I'm looking forward to trying and will be watching this thread for recommendations. Al
The incredible amount of sugar that they add makes it much more palatable to a pallet unfamiliar with the nature of sours. just my 2c
Just couldn't help myself... too funny! I'm usually not one to give to my professional urges to correct grammar, spelling, etc., but this one is a gem.
Check out Lindemans Cuvee Rene. It's a great starter gueuze and is usually pretty widely available. http://beeradvocate.com/beer/profile/187/6104
Oh, FWIW, the Lindermans Pomme (apple) was horrendous, almost undrinkable. The funny thing is that I really like American wild ales from RR, but just got into them recently and had to go through several before being able to appreciate them. Now I absolutely LOVE RR Supplication and actively seek it out. I just didn't find the gueuze "special" right from the start with the Cantillon, but I barely had very much of it. There is a soursfest at a local bar this Saturday that I'm going to. Here's the list if anyone want to make some recommendations on what should be tried (bolded ones are those I either had and/or planning on getting): 1809 Berliner Weisse 4 Hands Cuvee Angel 4 Hands Prussian Berliner Weisse Alvinne Undressed Alvinne Zythmore Ballast Point Sour Wench Banhof Berliner w/ Oats & Barley, Banhof Berliner w/ Potatoes Bell's Oarsman Blue Point Sour Cherry Imperial Stout Brew Works Berliner Weisse Brew Works Framboise Brew Works Funky Monkey Bruery Hottenroth Bruery Saison de Lente Bruery Sour in the Rye Bullfrog Coq Fight Bullfrog Jong Bruin Bullfrog Strange Orange Bullfrog Top Banana Carton Digger Gose Carton Intermezzo Carton Monkey Chase the Weasel Cuvee des Jacobins Rogue Dogfish Head Festina Peche Evil Twin Justin Blabaer Evil Twin Ron & the Beast Ryan Free WIll Napoleon Red Free Will Napoleon Sour Ithaca White Gold Jolly Pumpkin Bam Biere Jolly Pumpkin Luciernaga Jolly Pumpkin IO Saison Jolly Pumpkin Madrigada Jolly Pumpkin Maracaibo Jolly Pumpkin Oro Calabaza Jolly Pumpkin Parcella Jolly Pumpkin Weizen Bam Leipziger Gose Leifman's Goudenband Manayunk Grand Cru Manayunk Schuylkill Punch with Brett Oxbow Sasuga Petrus Brune Petrus Aged Pale Ale Rodenbach Grand Cru Round Guys Saison Du Pomme Round Guys Wild Sour Quad Round Guys Wild Eye #10 Russian River Sanctification Russian River Supplication Russian River Temptation Tilquin Gueze Vapeur Cochonne OP, hope you don't mind a slight hijack, but maybe this will add to what you're looking to explore. Al
St. Louis Fond Tradition is a pretty good gueuze, and based on how it's always on the shelves around here, I'm guessing it's pretty easy to get elsewhere in the U.S. Also, another vote for Tilquin Oude Gueuze, which seems readily available and is a nice way to get some of that Cantillon "flavor" without the hassle, since they use Cantillon lambic as their base. And I would second the thoughts of those who said there aren't really any "crossover" or "introductory" lambics, since the style is so uncompromisingly tart/sour. But, I tend to recommend to people trying to get into sour beers that jumping in the deep end is the best way to start anyway. I had never tried a sour beer until I visited the Cantillon brewery--I left Belgium a sour fanatic.
I agree with this. People will say stuff like Lindemans Cuvée René, but really, it's not so different from Cantillon Gueuze or whatever. Whichever lambic you go for (barring the sweetened stuff), will be pretty different from other beers. You might love it from the very start, you might find it an acquired taste or you might hate it forever, but I think you just have to dive in and give it a go. Just be aware that some producers (Lindemans, Boon, Timmermans, Mort Subite...) produce some sweetened stuff and if you're looking for traditional products from them, it ought to say "Oude", "Vieille" "A l'ancienne" or some such somewhere on the bottle.
I think it gets talked about as a "beginner" gueuze in the US because of price and availability not because it is really a "training wheels" sour beer.
Cuvee Rene is actually pretty solid, especially considering price and availability. Stay away from that St. Louis Gueuze. It's made by Van Honsebrouck way out in West Flanders and isn't even made with real lambic. Plus it tastes like metal. If you can find them, Girardin and Drie Fonteinen are the way to go. Tilqiin's is now making pretty good product, even if they're in Wallonia.
I would add the Jolly Pumpins to your list; they are making some incredible brews and they are also fairly widely accessible. I have tried both Luciernaga and Oro de Calabaza and both were great. I found the Luciernaga to be a bit more sour and drier than Oro; just my 2 cents.
