DISQUS

Ryan Jerz · 1 year ago

I love lambics. I once made one. It was fruitless, and wasn't nearly as good as the Lindeman's plain lambic. It was with bought yeast, though. The cherry is fantastic (called Kriek). I'm not as much of a raspberry fan. The best part about lambics is that they ferment them in centuries-old buildings and never replace the roofs. The yeast apparently lives in the roof and helps to ferment. Then they put them in barrels that are never cleaned. There are cobwebs all over the rooms and it's all totally natural. They're maybe the only style that hasn't completely changed in modern times. Great stuff.

jkenzer · 1 year ago

Thanks Ryan. Your comment makes it sound even more appealing. I can't wait to try a few other flavors.