Lindemans Framboise Raspberry Lambic
July 13, 2009
Another personal first. While The Brew Club members have reviewed Lambic beers in the past, today its my turn! I’m trying my first Lambic beer! I’ve been meaning to try one for quite some time, and so I thought that now would be a good time to do it, especially since we’ve just recently reviewed some cherry flavored beer and some strawberry flavored beers. Again, we like themes here at The Brew Club!
This particular beer is Lindemans Framboise Raspberry Lambic, and it is imported from Belgium as are all real Lambic beers.
I’m still trying to understand the whole Lambic concept, and so I thought quoting the text on the bottle might be helpful to everyone involved! “Lindemans Framboise is a lambic made from local barley, unmalted wheat, and wild yeast. After spontaneous fermentation raspberries are added, creating a secondary fermentation and yielding a beer of exceptional flavor and complexity.” Whew!
If you’re wondering about the whole ’spontaneous fermentation’ idea, I was too. Apparently, the fermentation process is done with naturally occurring yeast and bacteria that is found in the local environment, such as the brewery’s own structures, the equipment, or whatever might be floating around in the Belgian air. Real Lambics can only come from Belgium. (Nobody else has those special bacteria floating around) It seems to be a much more random brewing process as compared to the high-tech, super-sanitary brewing process we’re more accustomed to, and so that’s pretty interesting in itself.
First, this thick Raspberry Lambic bottle is triple sealed. How’s that? Well, first you need to remove the decorative, raspberry-colored foil, then you need to pop off the bottle cap, and finally, you need to pull the cork – like a wine bottle! Triple sealed!
Pouring this unusual beer into my unfancy beer glass, the Lindenman’s created a big fizzy purpleish head that at first took up half of my glass! I’m guessing this is a highly carbonated beer! I might have been a little too aggressive in my pour, but I’m sure I’ll survive!
The Lambic itself is hazy which is expected as these beers aren’t typically filtered or anything. Light does shine nicely through the beer and it definitely has a raspberryish coloring to it. There’s also a purpleish layer of foam that remains on the surface of the beer. (Strangely, its looks reminded me of the horrid Wild Blue)
Getting on to the smell, well, it smells like raspberries! Going again to the label, this Raspberry Lambic’s ingredient list mentions Water, Barley-malt, Wheat, Hops, Yeast, and Fresh Raspberries. NOT raspberry flavorings, or natural flavors added, but actual fresh raspberries. Fairly basic, right? Well, the sweet raspberry steals the aroma spotlight and it smells good! Not ‘beery’ (as my wife calls it) at all! Its actually hard for me to pick up anything BUT raspberry in the aroma.
Now for the moment of truth! How does this wacky and wild beer taste? (I’m thinking that for $6 for a 12oz bottle, it better taste good!)
And it does! Its hard to compare this to any ‘normal’ beer, to me it almost tastes more like a cider or even some kind of weird wine. There isn’t any hop flavor, but we know they are in there – its a little malty, but mostly its sweet raspberry flavored. There is something in the flavor that I simply can not identify, perhaps the alcohol itself? I’m left a little puzzled drinking this beer mainly because I don’t have anything to compare it to – yet.
It leaves a very pleasant, if just a little too sweet aftertaste, but otherwise this raspberry lambic is a smooth sipper and I find it hard to put down long enough to get my impressions out! Its good stuff.
So, if you’re looking to try something different, give one of these Lambic beers a shot. I would certainly recommend the raspberry version from Lindeman’s as I found it to be very, very tasty. A bit sweet, maybe a little sticky feeling, but overall highly enjoyable. I’ll see if I can find it cheaper someplace and try a different flavor or three. Still, the raspberry was great and I’d get it again.
I’ve decided to give this wild beer 4 stars not so much because I know a lot about it, but because I found it so enjoyable to drink! Cheers!
Rating: 
What do you think of Lambic beers? Do you have a favorite flavor that you think I should try next time?
Also, if you are interested in learning more about Lambic beers, (I know I am), check out these websites!
- Lindeman’s Farm Brewery
- The Lindenman’s Importer’s Website
- The Beer Wench does a great post about Lambics in general. Great read.
- Thank Heaven For Beer hashes out Lambics as part of their Style Series.
Also, check out The Brew Club’s new Home Brew Shop page!
Posted in 4 Star Reviews, Ales, All Brews Reviewed, Belgian Beers, European Beers, Flavored Beers
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July 13th, 2009 at 11:51 am
That’s a great pic of the head…I love the pink hue.
I really enjoy lambics given a hot day. I’ve had this one, and probably would have rated it similarly. I talked to a guy at a beer store recently who didn’t want to try it because of the low alcohol content…perhaps he was consuming beer for the wrong reason! Great review, nice cat!
nate’s last blog post..Simcoe Single Hop IPA by Mikkeller
July 13th, 2009 at 1:41 pm
Hey there! Way to venture into the world of lambics. That said, the Lindemans line is far from traditional. Traditional lambics are acidic, bright and tart. They are completely bottle conditioned and the fruit is added during fermentation.
The Lindemans line is pasteurized to kill the yeast, and then the fruit and sugar is added. If the yeast wasn’t stopped, it would ferment the sugar in the fruit. They add sugar to balance the tartness of the beer.
Check out Cantillon, Hansen’s, Drie Fonteinen, Boon, Liefmans or the like for a true traditional Belgian Lambic. I’d personally recommend Cantillon, it’s incredible!
Jeff from DrinkCraftBeer.com’s last blog post..Port Brewing 3rd Anniversary Double IPA Review
July 13th, 2009 at 2:19 pm
@nate, thanks I don’t think I even ‘felt’ this beer at all, but I still enjoyed it! Yep, that’s my cat who hangs with me when I’m online!
@Jeff, thanks so much for the comment and the suggestions! As I mentioned, this was my first, and now that I’m interested I’ll keep a look out for the brands you mentioned. Belgians make such interesting beer!
Scott-TheBrewClub’s last blog post..Two Dark Czech Lagers
July 13th, 2009 at 3:52 pm
Liefman’s and Chappeau are pretty sweet, too. I think that that Cantillon is a good version of the more sour side also. Although I have to say that a “true” Belgian Lambic is not actually fruited but tradition is a funny thing and I’m not an advocate of calling Lindeman’s a less than authentic version of Lambic…it’s an interpretation. Whatever else we may or may not mince word-wise, Lindeman’s is a good beer and there is more to a Lambic than bottle conditioning. I’m glad you enjoyed this Scott. I’ve always though that Lindeman’s is bright, tart, and somewhat acidic.
Michael Reinhardt’s last blog post..Simcoe Single Hop IPA by Mikkeller
July 13th, 2009 at 9:15 pm
I love the picture with the cat. Back on subject I have had this before and really enjoyed it, didn’t have a camera to take pictures for a review. A little too sweet for me to drink on a regular basis but I don’t think it’s meant to be.
Mike’s last blog post..Gonzo Imperial Porter
July 14th, 2009 at 2:33 am
Welcome to the wonderful world of Lambics! They’re certainly a different taste, I think Jeff had it right when he described Lambics as ‘tart’… and I agree iwth his recommendations – although I haven’t tried Hansen’s or Drie Fonteinen.
That’s what I love about sites like this, one thing leads to another.
Bob the Brit’s last blog post..South Bank
July 15th, 2009 at 1:54 pm
Cantillon’s Lou Pepe Kriek is one of god’s finest gifts to the beer world – I rarely rave about fruit beers (just not my thing generally) but this is stunning!
Also, try Cantillon Geueze with an unaggressive blue cheese – it’s absolutely awesome!
Melissa Cole’s last blog post..Does My Bum Look Big in this Barrel?
July 15th, 2009 at 2:02 pm
Melissa, thanks for the tips! I’m on a Lambic streak now!
Scott-TBC’s last blog post..Chelsea Brewing Co. NYC – Some good beers!
July 15th, 2009 at 2:29 pm
oh heavens Melissa, best beers to go with food?
That’s opening a VAST can of worms!
Bob the Brit’s last blog post..South Bank
July 15th, 2009 at 6:11 pm
I don’t know Bob…worms aren’t that great with beer.
July 16th, 2009 at 7:40 am
Ha! That’s good Mike. (Well, maybe one or two, but not a VAST can of them) Ewwwwww! Melissa makes a good point about people’s tastes though. The most commented review on this site is for Bud Light Lime. Go figure.
Scott-TBC’s last blog post..Two Dark Czech Lagers
July 16th, 2009 at 7:56 am
I didn’t say it was best, I just said it rocked! I have been playing this game faaarrr too long to say anything is set in stone about people’s tastes – if I did that it would be less opening a can of worms, more like being thrown into a pool of electric eels!
Melissa Cole’s last blog post..Does My Bum Look Big in this Barrel?
July 16th, 2009 at 3:42 pm
I can’t believe that anyone actually likes Bud Light Lime or any other incarnation. Melissa, I think you may be right about the electric eels thing. People fiercely protect their pet beers.
Michael Reinhardt’s last blog post..Domestic Sour Ales | Sip With Us Saturday
July 28th, 2009 at 10:34 am
According to Jeff (DrinkCraftBrew) Lindemans adds sugar? It tastes like it and I suspected that but didn’t know if that was actually true. I made Framboise twice and my first attempt won a bronze and then a gold (same batch) when entered 3 years after it was originally brewed.My second attempt never carbonated correctly. I’ve read that can happen and I don’t know why other than to guess the yeast just punked out. My Framboises are very sour but the fruit gives you something to focus on besides acid. The lambic blend yeast just keeps eating away at whatever sugars are there. Lindemans gueuze is far more sour and interesting that their lambic by the way. I’ll have to try the Cantillon and Hansens. There is nothing cooler in the beer world than Lambics.
July 28th, 2009 at 11:01 am
Grant, thanks for sharing that. Sounds like you’re brewing up some very cool stuff!
Scott-TheBrewClub´s last blog ..Beer Review – Virgin Islands Brand Island Summer Ale
September 10th, 2009 at 4:35 pm
anyone know where to find lindeman’s framboise?
September 10th, 2009 at 5:20 pm
It’s very common. However, it is normally found a most beer/liquor stores that have a decent selection. I’ve even seen some run of the mill places have it. I’d say that a store having 40 or 50 beer options would have it.
Michael Reinhardt´s last blog ..Thank Heaven for Beer Interviews The Bruery
September 10th, 2009 at 6:37 pm
I’d agree with Micheal. I think almost every beer/liquor store I visit in Jersey has some of these products. Its very easy to find. I’m on a mission to eventually try all of them and its good to know they are readily available!
Scott-TheBrewClub´s last blog ..Bard’s Tale Gluten Free Beer
October 20th, 2009 at 3:58 pm
A bar/restaurant in Denver serves up what they call a “dirty Ho” which is half raspberry Lambic and half Hoegaarden. The framboise taste is still there but it cuts down on the sweetness.
October 20th, 2009 at 5:34 pm
Huh. That’s an interesting idea that I might just try! Thanks Katie!
Scott-TheBrewClub´s last blog ..Ayinger Oktoberfest Marzen Beer Review
December 20th, 2009 at 2:56 pm
were can i by this beeer in the US– i leave in Ms
December 20th, 2009 at 3:46 pm
Judy – just ask around. Its the most common brand in the US I’m sure someone in MS can get it for you!
Scott-TheBrewClub´s last blog ..Home Brew Kits – The Final Review
January 20th, 2010 at 11:56 pm
First off, good for you moving out of your comfort zone. It’s not an easy thing to do and probably a good start exploring this world of lambics / sour / tart beers. Contrary to a couple of suggestions above, I wouldn’t necessarily go straight to the cantillons, but maybe a Douchesse de Borgne. The cantillons can be very intense and I urge you to easy into the style. the same way you wouldn’t give a bud ice drinker a stone runiation for there first hoppy beer. But that is me.
Now as far as Spontaneous fermentation and lambics go there is no regulatory board that restricts the use of Lambics, like trappist or champagne. But out of respect the breweries that are doing spontaneous fermentation are not using the term lambic (sam adams is another story). There are at least 3 American breweries doing spontaneous feremntation. the most authentic to the Belgian lambic style is Allagash, but also Jolly Pumpkin and Russian River are experimenting with the process with some good success.
January 21st, 2010 at 9:13 am
@SimplyBeer – Thanks for the information and excellent suggestions! I thought this was a great beer, and very different. I’m looking to try some more of the funkier stuff in the near future.
I know Bob reviewed Douchesse awhile back and really enjoyed it (4 stars). Might be a good place for me to start too.
http://thebrewclub.com/2008/12/23/beer-review-duchesse-de-bourgogne/