Imported by: Merchant du Vin
Lambics are fermented via wild yeast—no yeast is added by the brewers. To create Pomme Lambic, Lindemans adds pure apple juice after fermentation.
Alcohol (wt.): 3.2
Alcohol (vol.): 4.0
Original Gravity: 1056
Malts used: barley, unmalted wheat
Hops used: aged Brewers Gold
As John McEnroe once said in a different context: “You cannot be serious, man”. The noble style of lambic—Belgian beers from the Senne Valley made by spontaneous fermentation—should not be traduced in this manner. Classic fruit lambics are made with the addition of cherries or raspberries (kriek and framboise) but, please, not apple. The raw apple aroma overpowers the usually fascinating “horse blanket” aroma and palate of the style. The fruit becomes sweet and cloying in the mouth, leading to a short, sweet and unmemorable finish. Merci et bon nuit.
Another singing head after a wonderful cap-and-cork Belgian seal. Great lambic aromatics followed by the expected sweet-sour apple-y finish. I’ve not seen the apple before, but it is so-o-o delicious, and particularly nice at the recommended 38F temperature. Thank you, Lindemans, and you, too, Merchant du Vin!
Balanced sweet and sour notes, with crisp tart green apple, rhubarb pie, and strawberry preserve. A good food beer (with bold cheese or spicy foods) or refreshing on its own—particularly on the rocks. I don’t normally drink beer on the rocks. But then again, this isn’t a normal beer. I find that adding ice cuts down on the beer’s sweetness and makes it even more refreshing. Beer’s upscale alternative to lemonade.