Framboise Lambic (Lindemans)

[JohnQ]

Calling Dr Bombay, Calling Dr. Bombay...
oh, i guess that dean, brew and duncan will be the only ones to get that reference, sheesh.
JQ

[Richard]

We had bewitched re-runs in the UK waaaaaay into the 90's

[brew]

Hehe - but I don't feel old...

One day I'd like to try a lambic - find out what they're like...

[Richard]

They're the ultimate summer beer imho... much more refreshing than what you can do with yeast alone.

[HappyHax0r]

Calling Dr Bombay, Calling Dr. Bombay...
oh, i guess that dean, brew and duncan will be the only ones to get that reference, sheesh.
JQ

I resent that remark. I remember bewitched .

[JohnQ]

Calling Dr Bombay, Calling Dr. Bombay...
oh, i guess that dean, brew and duncan will be the only ones to get that reference, sheesh.
JQ

I resent that remark. I remember bewitched .

Add another to the old guy subset.

JQ

[sdixon]

Yep, multi-cultures would be difficult (if not impossible) to wash, re-pitch, create slants from, etc. My thinking is to use single strains (like lacto, brett, etc) at a time, and pitch individual or multi-strains at a time. My plan was to do a primary ferment in primary with regular yeast (S04, S05), then repitch with brett and/or others in secondary, maybe with addition at that stage with fruit.

Here is a good discussion on the topic:

http://www.themadfermentationist.com/2008/06/all-about-brettanomyces.html

I guess I identify with the "mad" part of his name ;-)

[HappyHax0r]

Yes, when I was referring to the strains earlier that wyeast and white labs have it should be noted that these are individual strains, they're not mixed strains of both brett and lacto. And from what I've read they're many "late additions".

Although Wyeast does apparently have lambic /blends/ too which may be blended strains of lacto/brett/others.

[Tony L]

So any one try the Morte Subit? I found that far superior to the Lindemans. I found the Lindemans sweet.
Best is the Cantillon... I have a bottle of Gueuse mellowing in my fridge that is waiting to be devoured.

[TomFogarty]

I agree; I find Lindemans to be very much sugary and "Americanized". Do you mind me asking where you acquired the Cantillon? I've got one bottle of Gueuze left that was given to me by a friend but I'd like to pick up a case at some point

[Tony L]

One of the BrewNosers brought it over to me a month or so ago.. it was part of a bulk order out of Montreal

[brew]

Ah bummer - none left then I take it? Sure would be interested to see what that is like... I've never tried it but have wondered a lot...

[sdixon]

I agree that the Lindemans Framboise is sweet and highly carbonated, but it is what it is and I for one think it is good. One must keep in mind the irreverent nature of the Belgian beers, "who cares what others think and who cares what style it "adheres" to". The previous refers of course to the Lambic "style" but I would say Lindemans Framboise is its own as should all beers in my opinion, unless of course you are a Trappist Monk and/or also possibly an Abbey.

Anyway, all this to say, Lindemanns Framboise is a damn fine "fruit lambic" in my opinion. Bottom line is... did you like it and would you drink it again?

Here is to throwing styles to the wind, slaint.

[TomFogarty]

Well said!
I suppose it's easy to be prejudice if a beer doesn't strictly adhere to certain guidelines of the style. I suppose, rephrasing what was said before, Lindemanns is a touch too sweet for my taste.
It would be fair to say that opinions on beer are entirely subjective, it's always nice when one reads an unbiased review so fresh opinions can be formed. That having been said, I agree with you 100%

[sdixon]

Agreed :-)