Ó Flannagáin

Recipes 

Absolutely delightful. Can't believe it's taken me this long to have this beer. I'm drinking Lindeman's Kriek. It is sweeter than I expected, is this common for lambics? Is a lambic considered a "sour" beer? If so, is that the tart that I taste at the end of a sip?

I simply must make this beer style.

AlmostSiR

Recipes 

Before getting into sour beer, I recommend reading Wild Brews by Jeff Sparrow. It was a great read with a lot of good info on the process, and the science behind sour beers. I'll be brewing my first lambic style beer this evening.

Cheers

__________________
Primary 1:Dry-Hopped IPA
Primary 2: Empty
Primary 3: Empty
Primary 4:Belgian Wit
3 Gal Primary: Edwort's Apfelwein
Secondary 1:Honey Kolsch
Secondary 2: Irish Republiking Ale
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Kegged: NB Honey Brown, Good Brewer Hefeweizen
Bottle Conditioning: Belgian Tripel, Coffee Stout, Edwort's Apfelwein, Irish Republiking Ale, Cider with Dark Brown Sugar.
Drinking: Initial IPA, and LHBS Amber, Good Brewers Hefe. Lotsa New Belgium, and any sour beer I can get my hands on.

Ó Flannagáin

Recipes 

Cool, I'll pick it up now on Amazon! Thanks

landhoney

Recipes 

Lindemans is usually a little sweeter and fruiter than most others, which is not typically to style. Lambics are typically more sour and not as sweet, try Hanssens Oude Kriek for a better 'real' kriek. My .02

jezter6

Recipes 

Lindeman's is definately over-sweet, but it tastes so damn good. I got hooked on it by trying the Framboise. Kreik is ok, I'm just not a fan of cherries. The Pomme and Peche are both good as well.

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Ó Flannagáin

Recipes 

I love cherries. I hear ya landhoney, I figured as much. I wish I had a better beer store around.

jezter6

Recipes 

Someone else posted this over in a framboise thread here on the board. With the exception of changing up the fruit, this should work and would be very interested to see if anyone here does it.

http://www.brewboard.com/index.php?showtopic=29637&st=0

I've been wanting to sour mash, but I just don't have the stones to do it, as I got sick emptying out my spent grain container that had gotten moldy.

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MD Dec Brewday 12/11/10 - http://www.homebrewtalk.com/f20/md-pa-de-dc-winter-brew-day-195534/

Evan!

Recipes 

Dude...

Hanssens Kriek is the JOYNT! Cantillon makes some badassed lambics, too. That vintage-dated Lou Pepe stuff is unreal.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

Brewtopia

Recipes 

Hanssen's, Frank Boon, Cantillon, Girardin, Oud Beersel, Morte Subite and Drie Fonteinen are all excellent examples. I prefer straight Gueuze over the fruit lambics but as Evan! stated, the Lou Pepe Kriek and Framboise is outstanding. But if you are ever able to get your hands on Drie Fonteinen Schaerbeekse Kriek, you'll be laughin!

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Llarian

Recipes 

I've been huge on Gueuze lately, I think its the pinnacle of the lambic style. A good Kreik is nice now and again, but I keep coming back to the Gueuze.

Try them all and see what you think. =) I've been hitting our local highend bottle store and buying a couple new ones every week.

-D