The history of Lindemans Brewery began in 1822 when the brewery was founded on a small farm in Vlezenbeek. The brewery's patriarch was Frans Lindemans, the brother of the then- bailiff of Gaasbeek. [2] In 1930, due to the growing success of the brewery, the agricultural activity was stopped definitively to focus on the brewing of Kriek and Gueuze. They produced their first Faro in 1978. Shortly after, in 1980 the brewery started its production of Framboise. Consequently, in 1986 and 1987, Lindemans added Cassis and Pêcheresse to its assortment. Finally, in 2005, Apple was the last beer to be introduced. If you think you know what beer tastes like, try Lindemans Kriek and prepare to have your world turned upside down. I've had a sour beer or two before, but none were anywhere near as drinkable and delicious as what I'm sipping on as I write this.” This is the starter Kriek. You might consider the Oude Kriek Cuvée René that I had at The Sovereign as the grown-up version of this beer. This is a sweeter version of the style, using cherry filtrate and a pasteurizing process. If you want an easy introduction to Kriek, this is a good one. A Gallica egy dinamikusan fejlődő sörcsalád. Mindegyik tagja Belga sörfőzők által tökéletesre főzött harmonikus ital. A Belga Sörmester elkötelezett támogatója a Belga sör fogyasztásának Magyarországon, melyre a legoptimálisabb példa a Gallica! The brewery, to this day, is still a family company, run by brothers Nestor and Rene for a long time, [3] before their sons, Dirk and Geert, took over the business, each having a 50% interest in the company. [1] Lindemans Brewery in Vlezenbeek Production [ edit ]

We've already told you that our family never does anything the way other people do. Kriek Lindemans is a good example of that. This wasn’t our first time trying this fantastically named beer. I’m not sure if Aardwolf would consider “The Bearer of the Cup” to be in the Kriek category, but this red wine barrel-aged blonde ale received a treatment of cherries and raspberries (raspberries are frequently used in lambic fruiting). The cherry definitely plays a dominant role, though, and seems to fall into the Kriek family tree. A distant cousin perhaps. We said it before, our family does everything differently! De Kriek Lindemans is a good example of this.Like the Oude Kriek Cuvée René, this filtered Kriek Lindemans is made on the basis of lambic. The difference, however, lies in the addition of 25% filtrate from freshly squeezed cherries, after which the beer is filtered and pasteurized. A meeting with American importer Charles Finkel in the 1970s revolutionised the fruit beer segment. Charles convinced Lindemans to export their old kriek to the United States by boat. What they had not thought of is that the movement of the waves would reactivate the fermentation process and cause the corks to pop during the trip. To prevent that from happening,they developed an alternative production method for their kriek. Lindemans use fresh, not from concentrate, unsweetened cherry filtrate which they blend with lambic that is at least one year old before fermenting & macerating for up to 3 days and pasteurising the whole batch. Our meeting with the American beer importer and connoisseur Charles Finkel in the 1970s has turned the market segment of fruit beers upside down. Charles convinced us to export our Oude Kriek to the United States by boat. What we hadn’t thought about was that the swell of the waves would reactivate the fermentation causing the bottles to explode and the corks to pop out during the trip. A real scene from Tintin… To avoid that, we have developed an alternative production method for our kriek. We use a non-concentrated, unsweetened filtrate from freshly squeezed cherries that we macerate with lambic of at least one year before pasteurising everything. Because we immediately filter and pasteurize the beer, this Kriek tastes slightly sweeter and fruitier than the Oude Kriek Cuvée René with its refermentation in the bottle. Thanks to its innovative taste, this cherry became very popular both with us and abroad. Today, this is undoubtedly the cherry consumers consider as a reference.

The only reason I can't rate it higher is that it is too expensive :-(, and it doesn't really taste like an ale. S: not like cherry pie, more like cherry cough drop, with a vaguely medicinal lozenge overtone... like their other fruit-flavored brands, excellent intensity if a touch blaringly muddy in expression... little sense of funk, even less if any malt/wheat character Lindemans brews its lambic according to the method of spontaneous fermentation. This lambic is then used as the base for all of the fruit beers. In 25 years, the production grew from 5.000 to 50.000 hectoliters. Over that span, the brewery expanded multiple times. In 1991 a new brewhouse was built next to the old one to increase capacity. In 2013 works for a new expansion, with a new bottling plant, started. Today, the brewery brews 85.000 hectoliters per year. 60.000 hectoliters of this amount is lambic, the base to which fruit juices are added. Each year 6.000 hectoliters of Lindemans Faro are produced, representing 7,5% of the entire production.F: silky; punchy with its funky tartness... every nook of the palate feels coated with a thin, gummy film... the carbonation seems a bit weak, and over its course, the body gradually becomes more viscous, rounded, and syrupy, but short of laborious T: cherry pie filling up front with a blast of tart, tangy acidity in the finish, which continues to tingle in the aftertaste while a subtly sweetish cherry cordial smatters the palate floor... moreish, but nearly too candy-like Lindemans Faro is a lambic beer. The first Lindemans Faro was brewed in 1978, when the beverage was becoming popular again. At 4% ABV, it is considered a light beer. It is available in 250 ml, 375 ml and 750 ml bottles. L: clear, ruby-colored liquid with a vibrant glow; pink swath of messy foam which settles into a gloriously craggy collar Joe Connolly of Springdale sees Kriek Mythology as a “bridge between the old world and the new.” The base beer is split into bourbon barrels and aged on whole cherries. “After marrying the barrels together, we dose this beer with cherry juice and ferment out a bit further,” Connolly shared. “The result of this — and bottle conditioning — means that we create a beer ideal for cellaring.” Our bottle of Mythology had been in our collection for several months and has taken on a rich, tart cherry characteristic with maybe even a subtle dark chocolate note.

Our meeting with American importer Charles Finkel in the 1970s revolutionised the fruit beer segment. Charles convinced us to export our old kriek to the United States by boat. What we had not thought of is that the movement of the waves would reactivate the fermentation process and cause the corks to pop during the trip. It was like something out of The Adventures of Tintin. To prevent that from happening, we therefore developed an alternative production method for our kriek. We use fresh, not from concentrate, unsweetened cherry juice which we blend with lambic that is at least one year old before fermenting & macerating for up to 3 days and pasteurising the whole batch.So the corks don't pop. a b Muylaert, Jan (18 April 2007). "Geuzebrouwer lonkt naar China: Lindemans investeert fors in opslagcapaciteit". Het Nieuwsblad . Retrieved 4 February 2010. Mostly clear but a bit chill hazed, this otherwise appears light ruby red with a fairly tall pink foam head that clings in tall ridges.

Because of the limited availability of sour cherries from Schaerbeek, the traditional ingredient for Kriek, Lindemans Kriek is made using unsweetened cherry juice which is added to a mixture of lambics of different ages. The resulting beer is described as less sour and more fruity. It contains 2.5% ABV. Lindemans Brewery (Brouwerij Lindemans) is a Belgian family brewery based in Vlezenbeek, a small town in Flemish Brabant, southwestern Brussels. It produces lambics, a style of Belgian ale that uses raw wheat and wild yeast. What makes this traditional kriek special is that it is brewed with whole cherries. Since real Schaerbeek cherries are scarce, Lindemans Brewery has found their perfect equivalence elsewhere in Europe. We've already told you that our family never does anything the way other people do. Lindemans Kriek is a good example of that. Driessche, Linda vanden (31 July 2004). "Feest voor 300 jaar: Baljuwhoeve Hoeve al 170 jaar eigendom van familie Van Cutsem". Het Nieuwsblad . Retrieved 4 February 2010.

Another good introductory Kriek, this example from Hof ten Dormaal leans more acidic and rustic. After testing out the waters with Lindemans’ Kriek, I’d recommend seeking out this farmhouse version. Kriek, eller kirsebærøl, er lavet ved at tilføje kirsebær, kirsebærsaft eller en kombination af både til lambic øl, den typiske øl i byen Bruxelles og regionen til sydvest. Lindemans Kriek er en af ??Belgiens mest kendte kirsebærøl og har vundet adskillige priser, blandt andet på World Beer Cup.Our meeting with American importer Charles Finkel in the 1970s revolutionised the fruit beer segment. Charles convinced us to export our old kriek to the United States by boat. What we had not thought of is that the movement of the waves would reactivate the fermentation process and cause the corks to pop during the trip. It was like something out of The Adventures of Tintin. To prevent that from happening, we therefore developed an alternative production method for our kriek. We use fresh, not from concentrate, unsweetened cherry filtrate which we blend with lambic that is at least one year old before fermenting & macerating for up to 3 days and pasteurising the whole batch.So the corks don't pop. Erikoisuudet ovat harvinaisempia oluttyyppejä tai tyylillisesti vaikeammin yhdistettävissä yleisesti tunnettuihin oluttyyppeihin. I don’t know that there is such thing as an American Kriek,” shared The Referend Bier Blendery’s founder James Priest. “The serious practitioners are all blessedly making the best beer they can with the best fresh, local fruit they can, rather than forcing stylistic uniformity.” Perhaps it’s more accurate to refer to American attempts at the style as simply spontaneous cherry beers (as one of our examples does) so they don’t carry the weight and history of the Kriek style, which is specifically Belgian. A-pour is red from the bottle to a dark red in the glass with a small size pink head , leaving a fine spotty lace ring along the tulip The Referend’s founder James Priest doesn’t consider this beer to be a Kriek. A Ghost Is Born is actually made from the remains of a beer meant to more closely mimic the Kriek style. After aging a spontaneously fermented golden ale in port barrels with whole Balaton cherries and then bottling that beer, the barrel –and cherries — were topped off with a spontaneous pale wheat ale. That became A Ghost Is Born. “By using ‘spent’ cherries, [A Ghost Is Born] carries through only the secondary and tertiary cherry characteristics and not the primary ones,” Priest shared. The result is still stunning, though markedly different from the other beers we sampled for this piece. A Ghost Is Born didn’t have the savory qualities or density that most Krieks carry, though it still had a wonderful tartness and balanced sweetness that managed to stay refreshing.