Lindemans Kriek

Belgium takes beer very seriously, though thankfully not always solemnly. Lindemans sits firmly in the part of Belgian brewing where things get slightly strange in the best possible way. Spontaneous fermentation, wild yeast floating through the air, beers tasting of cherries and sharp acidity rather than predictable bitterness.

Based in the Pajottenland region near Brussels, Lindemans has been brewing lambic since the early 1800s. Lambic itself is one of beer’s genuinely unique styles. Instead of adding cultivated yeast, brewers cool the wort in open vessels and let native airborne yeasts and bacteria begin fermentation naturally. Most breweries would consider this catastrophic contamination. In Belgium, it became cultural heritage.

The resulting beers can range wildly in style. Oude Gueuze brings dry funk, lemony acidity and earthy cellar notes that wine drinkers often fall in love with unexpectedly. The fruit lambics, especially Kriek and Framboise, layer cherries or raspberries onto that sour backbone with far more balance than people expect from brightly coloured beer. Yes, they’re fruity. No, they’re not alcopops.

Lindemans also helped introduce lambic to a much wider audience without entirely sanding off the weird edges that make it interesting. Some traditionalists grumble about sweeter styles, which is basically mandatory behaviour in Belgian beer circles, but the brewery still produces genuinely excellent traditional lambics alongside the more accessible range.

These are beers that remind you fermentation can still feel mysterious occasionally. Slightly funky, beautifully refreshing and often much more food-friendly than people realise. Particularly with cheese, charcuterie or anything involving pork and mustard.