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Lindemans have been brewing Lambic beers in the Pajottenland region since 1822. In a fabulously mysterious process unique to the region, Lambics are fermented in the open air by wild, airborne yeast that impart a unique character to the beer. The brewing process takes up to two years to complete and results in astounding speciality sour beers, including Gueuze Cuvée René.
The famous Lindemans Framboise, Pecheresse and Kriek are sweetened with fresh fruit, so if you want to try a sour beer with a more ‘universal’ appeal these are a great place to start. We can thank Lindemans for inspiring the sour beer movement in the UK, with breweries like Chorlton Beer Co. and Wiper & True making their own lambic-inspired brews.