About a month ago, Andrea and I were visiting my family. I’d been about a year since we made the trek west, and we hadn’t seen them in a while. I have a beer cellar—in this case a big fridge full of beer—at my parents’ house in Indiana. I have, perhaps, 200 bottles of beer in there. It contains anything from new cellar beers to twelve year-old brews. Anyway, I have some very enjoyable stuff in there, including a few lambics and brett heavy beers.
One night we were playing cards at the Reinhardt household, and I decided to crack some cellar beers. A few beers stick out, but one in particular is at the front of my mind as I write this: a Kiwi lambic from Upland. This beer was terrific. I personally noted one slight off-tone to the brew, but it didn’t really detract from the beer as a whole. But I’m not here to write a review or get you to buy that particular beer. Actually, I want to share something that I found particularly surprising.
My brother has been pretty into beer for a couple of years now, and he is particularly fond of lambics. He loved the Upland offering. But that’s not really the surprise. My sister is normally pretty game to try any beer that’s put in front of her. She always approaches a beer with an open mind. To my surprise and delight, she really enjoyed the beer and was talking about getting some sours when I came to town next. She’s not a beer fanatic by any means, but she absolutely fell in love with this lambic. Interestingly, the lambic is not of the sweet Lindeman’s variety. No, this is a truly sour version of the style.
This set me to thinking about how approachable and refreshing lambic is as a style. If the drinker doesn’t like sour or vinegar flavors from the start, it’s hard to make the case. Otherwise, I’m relearning some lessons. Different people have very different taste, so it’s not a forgone conclusion that you move them from Bud to Sam Adams Boston Lager or whatever else. Sometimes, it’s gauging an open mind and going from a Bud to a sour lambic…now there’s an interesting thought.
That was a LOOONG trip if you went west, my friend! I haven’t really approached many lambics. The couple I have had have been the fruity variety and they were ok. Not really beer, much more wine like to me. I know it is beer, but it pushes the limits. I think these beers would be great with particular food pairings. I just need to jump in with both feet and splash around a bit.
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Lambics / sours are an amazing style. I have personally converted several non beer drinkers and/or drinkers of macros with the style. My wife loves the Lindemanns stuff — in particular the Cassis. I visited a web-pal who loves good beer and brought along some lambics for his wife to try and she loved them so much that they drove 80 miles one way to a craft beer store to buy more.
After trying a lambic, most always ask, “this is a beer?”
Sours. Love ‘em. My first sour was actually a bottle of home brew from none other than the Beer Scientist himself. My brother loved it so much, that he went out and bought $70 worth of sours to try. He is now a sour fanatic.
One of my favorite “sour” beers (although I think a better word to describe the taste of this beer is “tart”), is a Flanders Red Ale called “Duchesse De Bourgogne.” (Thanks to Mike’s recommendation months ago!) I just got a buddy hooked on this beer and he’s now spreading the word about it at parties, etc. He just took several bottles of it on his personal vacation in Lake Tahoe with some friends, and he tells me they all loved it.
If you haven’t tried a lambic or sour … do so! They are an amazing style and it will make you really appreciate just how versatile beer can be.
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Great post! I think this is why you’d make a good beer consultant too. It seems you can read people decently, and make interesting beer suggestions that they enjoy!
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I stopped by Upland when I was in Bloomington on Saturday afternoon to grab some more Kiwi Lambic, and they didnt have any. The bartendar told me that they should have more in next month, closer to fall. I will try to get 5-10 bottles of all flavors to compare and cellar. BUT, getting to the topic at hand, lambics can vary an incredible amount. From traditional gueze or sour lambic to a sweet chapeau or lindemmans, it is becoming a style I want to experiment with… down the road (not quite a master brewer). Oude Kriek makes great traditional lambics.
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I have a definite preference for the more sour version rather than the sweet, Don. I’d suggest you try a few more versions…it’s a style well worth exploring.
Scott (Brewclub), I think I read people decently when it comes to beer but the real trick is to ask just a few simple questions and actually listen to what they have to say. It’s really amazing how far that very idea goes. I’m actually talking with someone next week for the beer consultant idea and I’m really excited about trying to make a plan take shape.
Scott (Manland), I’m glad I could introduce you to sours. I actually just bought the ingredients to make that first sour I made. This time I’m adding a little other stuff but I can’t wait to try it. It really is an amazing style and I’m glad you are spreading the word.
Rich, I take it you like the Oude Kriek. Hansens is actually the blender of the lambics. Isn’t it strange that they don’t actually make any beer? Their sole purpose is to blend various lambics. I’m thankful they exist because they do it as good as anyone. I’ll email you the stuff you need to get mashing and you can make a lambic down the road. That’s cool that you are getting into sours so much and that you are going to be getting the Upland stuff. I was impressed by the Kiwi.
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