Beer Enthusiasts on Lambics

[bhoshour]

I was wondering what the gernal consensus is on Lambics and Framboise. If there is an extreme version of fruity beer, they are it. I find that most beer lovers enjoy the taste of hops and find too much fruit a distraction. They are way too reminiscent of wine coolers to me. Anyway, what's your take on these extremely fruity brews? Yeah or neah.

[hopjack13]

Framboise??? hurl,ralph ,barf and puke. beer is my favorite flavor.
sence i tried the rasberry lambic i've been reluctant to try any other lambics . im sure there are some good ones i just haven't built up the courage to try any yet.

[Theakston]

Lambic does not = fruit beer.

Not all lambics are fruit beers and many fruit beers are not lambics (including those fruit beers made in the USA who sometimes abuse the term, like Sam Adams).

A lambic beer is one that is fermented spontaneously (with wild yeast) and has a percentage of wheat (I think around 30%).
Because of the wild yeast and the aging in wood barrels, these beers have a tendency to be very sour. Many brewers therefore add fruit to counteract this.

I agree that most fruit beers are unnecessary, but try a rose du gambrinus from Cantillon and it might just blow you away.

Gueuze is the result of blending of different ages of lambic beers and these have no fruit. They taste sour and more like a champagne than beer. Not everyone's favourite but definitely worth trying.
Cantillon, Oud Beersel, Drei fonteinen are all exported to the USA and are fine examples of Gueuze.

[bhoshour]

I'm glad you pointed that out. Every lambic I have tried is of the fruity variety, such that I forgot what a lambic was in the first place. Excellent point!

[wortchillergoal]

Originally posted by Theakston
Lambic does not = fruit beer.


Yes, that is a great point. I really enjoy lambics, both non and fruit. It is a great style that I think one must aquire a taste for the style. My wife who enjoys barleywines does not like the fruit lambics. I thought she would since she likes the malt sweetness of the barleywine. Everyone has their own taste, and I"ll drink the lambic that others pass up.

[fidcastro]

I've got to chime in in support of Theakston.

Rose de Gambrinus is one of my favorite beers, and it is not overly fruity. It is quite sour.

[chazwicke]

I also agree with Theakston. Lambics can be exquisite. I love gueze and some krieks. My favorites are Oud Beersel which has recently shut down. When I found this out, I bought all that Whole Foods in Vienna had. A couple of cases. I have seen it still on the shelf of the Alexandria Whole Foods. I am extremely sad to hear of its demise. Truly fine beers! I also adore most of the Cantillon line and the old Rodenbach Grand Cru. I have some of it in my fridge now with the new black label and I don't think it is as good as it was last time it was imported. Which was some time ago. The Rodenbach Alexander may be a good stepping stone to the Grand Cru. I think most people end up trying the Lindemans beers as their first exposure to Lambics and those can be quite sweet. In fact some Belgian brewers actually use candy sugar in some of their beer. While lambics may be an aquired taste, they can be absolutely wonderful. Definitley not session beers though. Do yourself a favor and try some of the recommended beers from this thread and try to keep an open mind. I think you may be happily surprised.

[Herb Ninja]

Cantillon, Oud Beersel, Drei fonteinen are all exported to the USA and are fine examples of Gueuze.

Took the words out of my mouth. :p Cantillon was my favorite lambic brewery. Drei fonteinen had a good resturant if I remember correctly.

Where I live, on Maui, I cannot get any of those lambics. Ive had them all in belgium and its a pain coming back to Maui and not having em, except Maui is nice. The only lambic I can get here.... Lindemans. Sometimes its nice and reminicent of real sour complex lambic. Give me gueuze anyday, wine and coors no thanks.

[BREWERDLUX]

Never really thought I would say this...... I kind of like that musty taste that they have... Almost leathery? Who would have thought that bacteria and wild yeast would come up with a flavor profile like that.

[chazwicke]

Originally posted by Herb Ninja
Took the words out of my mouth. :p Cantillon was my favorite lambic brewery. Drei fonteinen had a good resturant if I remember correctly.

Where I live, on Maui, I cannot get any of those lambics. Ive had them all in belgium and its a pain coming back to Maui and not having em, except Maui is nice. The only lambic I can get here.... Lindemans. Sometimes its nice and reminicent of real sour complex lambic. Give me gueuze anyday, wine and coors no thanks.



Where on Maui do you live? My brother lives in Kehei. Been there a few times myself. I have been to two brewpubs there although I think one may now be shut down. Sharktooth was in a mall there. The other which name now escapes me was actually a very good restraunt. maybe it was called something like Pheasant and Game or something like that. I know I have a beer glass from there at home. Just can't remember the name right now. Also been to Gordon Beirsch in Honolulu. Are there any other good brewpubs there now?

[Herb Ninja]

Where on Maui do you live? My brother lives in Kehei.

Ya I live there too, kihei that is. Its growing pretty fast, one of the fastest if not fastest growing city in the state, per capita wise. Its a pain to remember these hawaiian city names and the spelling and all. I can't hardly name all the cities on this small island. Theres not really any good brew pubs, the sharktooth resturant and bar closed. Its a shame.

[tjones_jr]

I spent an evening at Monk's cafe in Philadelphia where I sampled their new "Flemish Red" (Brewed in Belgium specifically for the bar here in the US). It was amazing...very sour. I then tried a Lindeman's Framboise. From that point on I was hooked. Now, I love my porter and hop-head IPA's, but this newly discovered taste kept me coming back for more.

4 hours and somewhere between 9 and 11 lambics later I thumbed a cab and called it a night.

For the next 2 months I tried to find a cheaper way of getting myself this wonderful nectar, but alas it's expensive EVERYWHERE! So I decided to try my hand at brewing my own.
In 5 months it should be ready.

A question to all of you however. I got the impression that Lindeman's would not be the first choice for many of you. If so, why? And what make's a selection from Cantillion that much better? (I'll be trying it this weekend for myself, but I'd still like to hear some opinions)

[newportstorm]

Originally posted by tjones_jr
A question to all of you however. I got the impression that Lindeman's would not be the first choice for many of you. If so, why? And what make's a selection from Cantillion that much better? (I'll be trying it this weekend for myself, but I'd still like to hear some opinions)


Lindeman's uses sugar and syrup to sweeten their "Lambics". Not sure they use "wild yeast" either. It's closer to a fruity soda than beer (or wine, even). Grab a bottle of Cantillon Rose de Gambrinus. Only fresh raspberries make their way into this wonderful brew - no sugar or raspberry syrup. Worth the $13 pricetag I pay here. Great stuff!

Cheers!