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Most framboise beers are quite sweet, though the Cantillon Brewery produces a tart version called Rosé de Gambrinus that is based on the traditional kriek style. The Liefmans brewery uses oud bruin beer instead of lambic to make its framboise beer, resulting in a very different taste. There are other beers outside of Belgium, however, that can ...
Lambic (English: / ˈ l æ m b ɪ k / LAM-bik, French: ⓘ; Dutch: lambiek ⓘ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. [1] Types of lambic beer include gueuze, kriek lambic, and framboise. [2]
Lindemans varieties include Lambic Framboise (raspberry), Kriek (sour cherry), Pêcheresse (peach), Cassis (blackcurrant), Pomme (), and Strawberry.. 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.
Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Due to its lambic blend, gueuze has a different flavor than traditional ales and lagers. Because of their use of aged hops, lambics lack the characteristic hop aroma or flavor found in most other beers.
Sour beer is beer which has an intentionally acidic, ... such as kriek and framboise. As such, pure unblended lambic is quite rare, and few bottled examples exist. ...
Lambic beers, originating in the Zenne valley in Belgium, may be refermented with cherries to make kriek, [2] or fermented with raspberries to make framboise. [3] Flemish old brown beers go through a multiple stage fermentation process. After the first fermentation of the wort, sugar is added and the beer is refermented in wooden casks. Fruit ...
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Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. [3] A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. [4]