The Mallet - Lindemans Lambic Ale Click HERE to Bring Up Full Post

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I was introduced to Belgian lambic ale about 2 years ago or so from the Baltimore WPYR wine program "Cellar Notes." Lambic ale is naturally fermented from the yeast accumulated in the cobweb-filled cellars of Belgian brewers; the brewers do not add yeast to the "wort." The product takes about 2 years to be ready for market; the brewers frequently add fruit to the final product.

The first lambic was brewed by Lindemans; the U.S. importer of this product is "Merchant du Vin", the name of which gives you an idea of the fine quality of this product. It is sold typically in wine-sized 750 ml bottles and is approximately as expensive as a low-mid grade bottle of wine (about $8.50) and it lends itself to slow, respectful drinking like wine. This ale is not remotely related to frat-house beer.

Lindemans sells "Kriek" (cherry), "Framboise" (raspberry) and "Peche" (peach) and some other flavors I have not tried. Of the three, Peche seems to retain most fully the flavor of the fruit as well as the full taste of the ale and is my favorite. The Framboise is delicious but the intense fruit masks the ale a bit. My wife does not really like ale or beer but likes the Framboise, the Peche less so. The Kriek is also quite good. Other lambic brewers allegedly sell other fruit lambics as well.

I have had the most luck in finding the Framboise, apparently the best selling of the three. A few upscale wine stores carry it; I cannot name the all of stores but I have picked it up in Mount Washington, Green Spring Station, and Boulevard Wine on Owings Mills Boulevard carries it. Very highly recommended.

I just got done a two-day arbitration and wish I had a cold bottle of the blessed stuff. Oh well.

-- Bruce Godfrey