New Brunswick Craft Brewers Association
Beer Recipes and Food => Craft Beer Reviews => Topic started by: sdixon on September 22, 2011, 10:03:10 PM
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I recently picked up a few bottles of Belgian beer in Freeport (Lambic Framboise / Chimay - Red / Steen Brugge - Dubbel Bruin)... the best stocked grocery store I have ever seen! I sampled these 3 - 750ml bottles in the best form... with good friends. It was tasted in champaign flutes.
Framboise Lambic by Lindemans:
Fruit beers are one thing... Framboise Lambic is a journey unto itself! I'll spoil the ending right now... this beer was fantastic, if not a typical beer.
Appearance - The first appearance was that of deep ruby with obvious berry look. The head was deep (1/2 poured depth) and pink, with fine bubbles. My second thought was "this doesn't look like beer" unless it was in a psychedelic techno color world. My third thought was this looks nice! So deep ruby, nice pink head with good retention.
Smell - Raspberry! It is all raspberry. It smelled like desert. But it smelled real, not fake and contrived. It was pleasant and complex. At this point, I'm still wondering... what is this going to taste like?
Taste - First impression is raspberry pie with almost perfect balance... not too sweet, but a little, real raspberry taste but not overpowering (hard to describe this beer actually). The taste lingered with a refreshing mild aftertaste. I thought, this would be a nice aperitif or warm summer afternoon refreshment... well actually, one of these would taste good anytime of day :-)
Mouthfeel - Think Prosecco. Prosecco is a nice Italian white sparkling wine (I prefer it to Champaign). It had nice bubbly feel, refreshing, but still somehow, substantial on the tongue... it wasn't too light, it had some body, with fizz and a nice smooth berry finish.
Overall Impression - Not your standard "beer", but I liked this beer. Both friends really enjoyed it as well, and I must say, one of them has not been considered an adventurous beer drinker. Excellent taste, mouth feel and overall enjoyment. I will be buying more of this beer.
Lambic has a new respect in my mind for beer.
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good to know, this was available last time I went down South, but I ended up skipping it... next time.
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Thanks for the review,
I've got 2 bottles down in the cellar with what's still left from all the micros I brought back in July...I think I may be tempted to sample this now.
JQ
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I'm sure if you guys have a bit of an open mind... you will enjoy! I sure did.
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Had a couple of lambics in the UK. Bloody wonderful; would be interested in figuring out how to brew them without spontaneous fermentation.
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Had a couple of lambics in the UK. Bloody wonderful; would be interested in figuring out how to brew them without spontaneous fermentation.
Apparently White labs and Wyeast have strains of both weakened Brettanomyces, and Lactobascillus for just such a task. The problem is that it takes forever for these beers to sour and age (up to 1 year or more in some cases!) and you have to be very careful with your equipment (practically doing steam sanitization...)
There are people who've done it on homebrewtalk, you should check it out :D. Also HBT's IRC channel is an awesome resource for such things, talk to "Bsdx", or "Ikonis", or "Saq" :D.
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If you liked this beer, I strongly recommend you try to get your hands on some other Lambic (fruit or non-fruit)... Lindemans is ok, but once you try some Hansenns, Drie Fonteinen, Cantillon, you'll be completely blown away.
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Love to get my hands on some of those that you mentioned. I've heard of the Cantillon, but not the others... do you know where I can get some?
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If you're ever in Portland or Bangor, ME, there's beer bars that have them by the bottle. Some beer stores in Portland have them as well, but the Cantillons usually blow off the shelves as soon as they're on there.
Oddly enough, whenever I've been in Calgary visiting my brother, there's ALWAYS Cantillon readily available, and for quite decent prices, considering how hard they are to get. I therefore always bring back a couple, and get my brother to bring some to me if he's coming to visit. I currently have 4 different types of Cantillon on hand, and hopefully will have another couple in a few weeks. I've managed to pick up some Hannsens as well from a recent Maine trip. Keep an eye out for Fantome (a very small Belgian brewery that makes some fantastic, funky Saisons) as well; also Jolly Pumpkin from Dexter, Michigan is doing great things with sour beers... those are usually quite easy to find in Portland, Bangor, etc.
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Aye would be a lot harder to pin down the technique with something like that when you're waiting a year rather than a few weeks for feedback on your process... Still might give those white labs cultures a go once I've got the Saison down. I figure this is one of those things where you need exceptional beer to start with, before you move on and start layin' down the funk.
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Aye would be a lot harder to pin down the technique with something like that when you're waiting a year rather than a few weeks for feedback on your process... Still might give those white labs cultures a go once I've got the Saison down. I figure this is one of those things where you need exceptional beer to start with, before you move on and start layin' down the funk.
It's a lot more involved because apparently really good sours contain multiple strain infusions over time...
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Definitely would need a lot of reading first. Will look for a book - anyone got any suggestions?
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It would nice to have some of these cultures in our library to experiment with.
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Arguable, but probably NOT the best cultures to keep in a library and try to build up from a slant. Keep in mind a lot of the Wyeast cultures, for example, include bacteria (often several different types) as well as yeast(s). All of these have different oxygen requirements (if at all), and would definitely change with starters, previous uses, etc.
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Yeah I think the issue would be the same as propagating a yeast blend... likely not ideal for slanting or propagating mixed. Best ask Thomas what he thinks.
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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
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We had bewitched re-runs in the UK waaaaaay into the 90's :P
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Hehe - but I don't feel old...
One day I'd like to try a lambic - find out what they're like...
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They're the ultimate summer beer imho... much more refreshing than what you can do with yeast alone.
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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 ;).
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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
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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 ;-)
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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.
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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.
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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
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One of the BrewNosers brought it over to me a month or so ago.. it was part of a bulk order out of Montreal
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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...
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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.
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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%
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Agreed :-)
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I have one bottle of Cantillon Kriek (330ml) that I could bring to the next meeting if people want to try what an actual lambic is suppose to be like.
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Really?! That would be very cool - I've heard quite a bit about lambics now and would be very interested to get an idea what they are like. That is, if you dont mind wasting a smash of it on a relative 'noob'!!
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Uh. HELL YES.
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Raises hand... oh oh pick me :-) :rock:
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+1
In the process of cleaning out a keg for a large batch of lambic using the Wyeast blend. Love the style.
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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.
Couldn't agree more. Yes, I would drink it again, but I would pick Morte Subit or Cantillon over Lindemanns if I had a choice, and as for styles, I would pick Gueuze over Framboise :)
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Couldn't agree more. Yes, I would drink it again, but I would pick Morte Subit or Cantillon over Lindemanns if I had a choice, and as for styles, I would pick Gueuze over Framboise :)
I'd love to try the Morte Subit and Cantillon.
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I can see about getting a bottle of the Mort Subite Kriek and we can compare Cantillon vs Mort Subite. But I'll say right now Mort Subite is far far sweeter than Cantillon. So if people don't like dry sour beers they will not like Cantillon (even though it is the better beer ;)).
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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.
Couldn't agree more. Yes, I would drink it again, but I would pick Morte Subit or Cantillon over Lindemanns if I had a choice, and as for styles, I would pick Gueuze over Framboise :)
I've had Lindemanns Pomme and it's great. I've also had another apple lambic with Richard pointed out to me and it was also great.
I've had Morte Subite Kriek... it's "ok"... most people say Cantillon is much better.
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. But I'll say right now Mort Subite is far far sweeter than Cantillon. So if people don't like dry sour beers they will not like Cantillon (even though it is the better beer ;)).
Very true. I found the Cantillon Framboise to be a dry fruit taste. It was there, just not in your face the same as the others.
And yes it is true about Gueuze, you better like the funky flavour and smell of wet horse blanket. I was surprised that I did like it.
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I find when I describe Gueuze to people they turn their nose up at it, but when they actually try it most people have enjoyed a Gueuze.