Originally Posted by 1234
I have no problems kegging or killing the yeast, hell I will have quite awhile to research what to do. I would love to make a clone of the Framboise that Lindeman's makes. I am sure the wife and I would love drinking on that one. What real Lambics should I try to see if I really want to make a lambic style ale?
Well since everyone else is too angry to answer I'll go for it. Here are some I've enjoyed, but there are plenty more out there to try.
Geueze: Any of the Cantillon products are good (Lou Pepe Geueze, 100% Classic Geueze etc.), Hanssens Artisanaal's Oude Geueze is great as well. Lindmans Cuvee Rene is good (don't want to argue about it, try it for yourself)
Flemish/Flanders Sour Ales: Rodenbach Grand Cru (pretty inexpensive nowadays), Monk's Cafe Sour Flemish, Duchesse de Bourgogne (just bought a case of this liquid gold), Bacchus by Castle Brewery Van Housenbrouck (Kasteel), De Proef Zeutzuur (sweet and sour)
Fruit Lambic: Cantillon Kriek (and Lou Pepe Kriek), Cantillon Rose de Gambrinus, Cantillon Framboise...I haven't tried too many fruit lambics other than the Cantillon offerings, but these are all authentically sour and great.
Then you have your American Wild Ales like Allagash's Confluence or Interlude , Russian River's Temptation, Consecration, Supplication etc. All good.
Take your time trying these, they tend to be on the pricey side. I recomend cracking each with a good meal and paying attention to how they change with rising temperature. If you have some to spare, the acidity is phenominal for vinagrettes and marinades. Happy drinking!