You guys have been an inspiration to me and have so much respect n what you guys are doing for craft beer. I remember when I was a soldier coming back from deployment checking out what you guys are drinking. Cheers and hopefully we can collab on something in the future. Cheers and thanks for reaching out. -Jeff
Hahahahaha I applaud you 🙌🏻🙌🏻. I think most including myself have thought about doing that at some point of drinking fruit lambic. I v an see and hear you saying, “If this is wrong, I don’t want to be right.” Hahahaha. Cheers and thanks for sharing, -Jeff
Thanks so much brother. To be honest this was quite a difficult episode for us. So much information and tried to find a balance with it all. Really glad you enjoyed and I appreciate you taking your time to comment. Cheers, -Jeff
Mine too! Sounds like you know more about lambic than I do😀 it is very complex and such an art and science of making it. Cheers and thanks so much for the comment. -Jeff
Belgium sour beer is the best beer! Lambic, and especially the fruit versions + kriek got me hooked but I have since started to appreciate the more tart and less sweet ones. Gueuze (which is a lambic I think?) but mostly oud bruin, flemish Red... Ahhhh. I envy you! Would love to go to Belgium and visit these breweries that produces my favourite beers. Cuvée des Jacobins, Rodenbach Grand Cru, Hanssens Oude Schaarbeekse Kriek and Lindemans Cuvée René to name a few of my favourites. Happy this video popped up on my feed. Subscribed, can't wait for the part 2 and 3. Cheers from Stockholm, Sweden!
Sweden is in the house!!!🙌🏻🙌🏻🙌🏻 awesome! You mentioned some amazing beers, and Rodenbach Grand Cru is one of my favourite beers of all time. So good! Thanks so much for your support and taking time to comment. Cheers, Jeff
Geuze is I think the original Lambic . Btw, if you like the Rodenbach Grand Cru, you Will love the Alexander. I think it is more pricy but has a wonderfull sourness
@@jorenbosmans8065 Thanks for the tip but I love Alexander too. However (as you mentioned) because of it's somewhat higher price (equalient to €9.5/$11 here in Sweden- which is still very affordable and reasonable!!) and because of my own "tradition" I usually drink it on more celebrity occasions/holidays, haha. Grand Cru is a beer which I drink as my go to beer whenever I'm just hanging out with friends. :)
@@whatatypicaltime2412 I appreciate your Taste. Considering the price difference: it is 1,55 for 33cl here and 5,99 for a 75cl. So it is a bit cheaper. But yeah it is a great special occasion of moment to enjoy beer. Hope indeed, you get the chance to come here one day and visit the places .
Just discovered your channel. I lived in Belgium and visited many a brewery there. Michael Jackson (the beer hunter) was my muse as I travelled with his books everywhere. Your video production (camera , editing , sound) is very good.
Thanks so much for the message, I also lived in Belgium for a few years working with NATO. Michael Jackson was so amazing at the balance between technical information and the story. Really look up to him and what he achieved in the world of alcohol. I’m trying to create my own story and hopefully be mentioned in the same in years to come. Still got a lot of learning especially when it comes to editing and story telling. Thanks for taking time to comment and glad you found the channel. Cheers, -Jeff
I've loved lambics for years (started with Lindemans 😊) and I've gotten so many others to love them as well because of how unique they are. It's awesome to see how they're made and earned you a new subscriber. Great job!
Wow this was such an amazing comment and love hearing things like this. I think your going to love episode 2 with 3 Fonteinen and highlighting Armand. I discuss more about spontaneous fermentation. Our last episode is with Gert at Oud Beersel where we discuss blending . I learned so much and absolutely enjoy drinking them. You said it best, they are unique. Thanks so much for the support and I appreciate you taking the time to comment. Thanks, -Jeff
I was blown away the first time I tried the Cherry Lambic. It wasn't like some artificial flavored wine cooler. The smell of the cherry and the taste of the cherry in it was out of this world.
Awesome, spent some time in Poland and love it there. Lambic is such a historic and amazing beer. I was honored to come tell the story. Thanks for commenting, cheers-Jeff
@@drinkdestinations If you ever plan to visit Poland again, let me know, Im living in Silesia (south of Poland) which is big region in Poland with really good,unique cuisine. Im also big enthusias of alcohol (in good way) with got here some good breveries, distilleries etc. Keep up the good work!
Dope content,I Brew beer for my dad and brothers in my village we call it muratina and every beer I take I appreciate loads the work put in,thanks for amazing content,great video.
I hated beer for my entire life until I tried a lambic...it was the beer that finally changed my mind and still remains my favorite many hundreds of beers later.
Thanks for sharing and it’s such a unique beer. Spontaneous fermentation is special and these beers are just that. Cheers and glad you gave beer a shot. So many wild flavors to choose from. -Jeff
Kriek, rodenbach yes very nice 😋 and my local pub used to have liefmans on tap, a simple regular beer but damn sweet, l often eyeballed the pints of the company l was in and snuck me an extra one in when theirs were still about half full before giving the next round 🤣
Okay I dig this idea for brewing, Now how do I make a Lambic Mead? As a mead maker I think this could be amazing as a mead... I'll have to figure something out.
Really glad you enjoyed the episode. We have two more episodes coming out about lambic to include spontaneous fermentation with 3 Fonteinen and blending Oud Beersel. 🙌🏻🙌🏻🙌🏻
Thanks Jeff - I am working on my Belgian Beer Styles book for the Cicerone Certification, and you put the viewer right in the middle of the operations (if just to show us what it takes to clean the cool ship!)
Hahahahaha that and cleaning the damn hops took forever. Lol. Thanks for the comment. Good luck on the Cicerone Certification. One of these days I’ll get around to taking it. Cheers and finishing up the next episode on lambic........spontaneous fermentation. Look forward to your thoughts on it. Cheers, -Jeff
What, how did I find about this channel only now? Amazing video, I've been in Belgium in September last year and I had many of those tasty treats, keep up with this amazing channel, subbed like istantly 👍👍
What’s uppppppp??? Thanks for the message and can’t thank you enough for the support. I use to love in Belgium for a few years. Absolutely love it there. It helps they have amazing beers😀😀. You will like the next episode with 3 fonteinen and spontaneous fermentation 🙌🏻🙌🏻🤘🏻🤘🏻cheers and thanks for taking time to message. -Jeff
Cantillion is awesome. They were busy when we were filming. We did film at 3 fonteinen and Oud beersel. I was excited to get to film with these amazing lambic producers.
What’s up brother???🤘🏻🤘🏻🤘🏻🤘🏻only getting better brother. We got some epic stories to tell and only learning and getting better everyday. Appreciate taking time to comment and you fired me up bro. Whhooooaaaaaaaaaaa😀😀😀🙌🏻🙌🏻🙌🏻🙌🏻 super pumped to get this message👊🏻👊🏻👊🏻-Jeff
According to my old dutch friends Lindemans used to be a great brewery in the past, but not so much anymore. I have to agree that 3F and Cantillon are on a different level (but also you have to pay extra for that quality)
Their oude (old) gueuze and oude kriek are still very respectable beers, in all their other "new" beers they destroy their reputation and history with added sugar, artificial flavouring and even sweetener, it's an outrage I simply cannot comprehend, but I guess that their sales increased this way… (and thus they managed to stay independant).
Hahahahaha oh yes, the often forgotten cousin, Faro. I drank plenty while I was filming. Glad you enjoyed the episode and I appreciate your comments. Thank you 🙏-Jeff
Just picked up a raspberry and strawberry for new years, here somewhere on the unbelievabley beautiful Colorado Plateau. *:-)* Price : $6.50 per bottle (US) *:-/*
I watched this to find out more about Lambic beer. The video is great, my only complaint is that the background 'music' is too loud and almost drowns out the commentary.
Thank you for your amazing videos! I am a brewer from Germany, but always interested in different varieties of beer. As i really appreciate Lambic and the belgian style of brewing i can not wait to see part two and three...
So much respect for what you do and really glad you enjoyed the episode. I will be doing more episodes in the future specifically about beer styles. One on my radar is Kolsch. Thanks for taking the time and commenting, it means a lot. Cheers, -Jeff
I suppose lambic is you like it or you don't. Tried it before but just wasn't my thing. Interesting to see how it's made being a homebrewer. Thanks for the video.
That seems to be the consensus. I’ve always met people who either like it or don’t. Glad you enjoyed the episode. Didn’t get super technical with turbid mash temperatures and times for example, but wanted to find a balance between info and story. Glad you enjoyed it and thanks for taking time to comment. Cheers, -Jeff
Can’t go wrong with anything Lindemans makes. It’s been a while since I’ve had raspberry and just saw a bottle here in Estonia. Might go back and have a pint. -Jeff
Great video, I'm glad I stumbled upon it. Concerning Lambic, the lindemanns are pretty much the only ones I know, one glass is pretty good, but not too much otherwise it gets too sweet
Thanks so much, I have two other episodes about lambic coming out the next few months that will introduce you to two other amazing lambic makers. 3 fonteinen and Oud beersel. Most people have heard of the amazing Cantillion as well but didn’t film them while I was in Belgium.
Most of the Lindemans range is back-sweetened with an unfermentable sweetener, like Stevia, making them sweet. These are the lambics I really don't like, but the ones that most people know. Belle-Vue Kriek would probably be the best know of this style. They do a few beers in the "oude" style, meaning 'old,' that aren't back-sweetened. I much prefer this style. www.lambic.info/Brouwerij_Lindemans
It’s such an acquired taste, I feel people either love it or hate it. Yeah I really enjoy it and wish it was more wide spread. The fact is that it’s pricey as well outside of Belgium. Cheers and thanks for the comment. -Jeff
Thanks for the comment and I didn’t get into the process of there blends and fruit beers, I just highlighted the brewing process of lambic which adding sugar isn’t part of the process. I definitely can understand your point though about this. Cheers, -Jeff
As a German and a beerlover Living around 70 km away from the Belgium border I love spendig a prolonged weekend in Brugge to drink Lambic like Kriek and other fantastic belgium beers. In Germany we do not have beers like Lambic - a „sour beer“ is a bad beer for german brewers and against every brewingtradition and the german „Reinheitsgebot“ from the 16th century. Shall I say something? I have to confess that I lover belgium beer more than our local beer „Kölsch“ in the Rhineland.
Brugge and Belgium is such an amazing place and have so many amazing beers from Trappists, to lambics. I can definitely understand why you enjoy them. I will tell you nothing beats a nice Kölsch on a summer day. Cheers and thanks so much for sharing and hope you liked the episode. -Jeff
You don't have to drive as far as Brugge. The Pajottenland region southwest and the Zenne & Zonien region south of Brussels is where you will find all the Lambic, Gueuze and Kriek breweries you want. De Troch (Wambeek) Girardin (St-Ulriks-Kapelle) Lindemans (Vlezenbeek) Boon (Lembeek) 3 Fonteinen (Beersel) and even the never mentioned Belle-Vue (Sint-Pieters-Leeuw) frowned upon for their industrial beers.
I love the channel!! but you forgot to ask the most important questions to lindermans.. when and how do they insert the fruits? before or after fermentation? and whats the "E" on the ingredients for? Tanks for the Show!! one day i hope you will come to my brewery
Thanks so much and great questions. The episode was just about brewing with Lindemans and they add fruit post fermentation in tanks. We discuss more on the other two episodes with 3 fonteinen and Oud Beersel. Cheers brother and thanks for your support. Couldn’t do this without people like you. Cheers, -Jeff
Woowwww there are such an amazing varieties of beers available...one haven't heard about it and may be can't even heard if you won't filmed it.... Great job...🍻🍻
Thanks so much and we are only getting better so go ahead and hit subscribe. Next episode is about spontaneous fermentation with 3 fonteinen. I will cover the basics of 4 phases of fermentation in lambic and highlight the legend Armand DeBelder . Stay tuned and thanks for the comment👊🏻👊🏻👊🏻
Thanks so much, glad you enjoyed the episode. Couldn’t of said it better, I’m a big fan of there Oude Gueze. It’s my favourite out of there line up. Next episodes are with 3 fonteinen and Oud Beersel. Two of my favourite lambic producers. Cheers and thanks for taking time to comment. 👊🏻👊🏻-Jeff
Jeff my friend, I saw one of your vids last week and loved it. It was also AWESOME to see you and Jesse getting together and doing a podcast. I'm retired military as well and really enjoy your productions. If you can ever get a date with Moonrise Distillery in North Georgia I think you'll like it, let me know. Safe travels brother...
Hey brother, thanks for the message and thanks for your service. I hope the retired life is treating you well. Yeah I have learned a lot about distilling through Jesse and think what he is doing is amazing. Can’t wait to get over to New Zealand and discuss the legalisation of home distilling. Got moonshine distillery written down brother. Thanks. Cheers, -Jeff
Thanks so much brother. Me and the boys at dragoon go way back hahahahaha. Love their beer and AZ is doing some good stuff in the beer, wine and spirits. Cheers and thanks for the comment bro, made my day👊🏻👊🏻👊🏻-Jeff
On my first visit to Belgium, I had a flight of beers. One was a Lambic and I couldn't drink it! Several years later, I was in Brussels and toured Cantillon. In the taste room I had their Kriek and was blown away. I am now a lambic convert!
Thanks so much for the comment and Cantillion is absolutely amazing. They blend there fruit beers so well and everything they produce is well thought out. Do you remember the lambic brewery that was part of your beer flight? Thanks for sharing and I’m with ya, I absolutely love lambic beers. Cheers, -Jeff
@@drinkdestinations I do not--it was just a quick intro to Belgian styles--a witbier, a saison, a Flemish red, a dubbel, a quad and a lambic. I forgot to mention I am a fan of Linedeman's--unlike Cantillon, they are readily available here in the US!
I'm just diving really deep into mixed ferm and lambic (even brewing my own), I must say this is a great video as I thought Lindemans was less traditional due to its production volume, and now I see that they are traditionally brewing Btw, now I want to drink lambic so I will be uncorking a bottle of Oud Beersel Oude Kriek Veille today
This is so great to hear. Obviously there is so much more information but there is also so many recipes and turbid mash temps. Different brewers use so I hope to give a baseline and more of lindemans approach to Brewing. So my next episode is on spontaneous fermentation and highlighting Armand Van Belder from 3 Fonteinen and last episode is with Gert from Oud Beersel talking about blending. Look forward to your feedback. Thanks so much for taking time to comment. -Jeff
@@drinkdestinations Those videos sound really promising, Armand sure know a lot about fermentation, as Gert knows how to blend good beer, I really enjoyed my 5 yo bottle of Oude Kriek Veille, really balanced for the age Will you show how the wort is transported from Boon to Oud Beersel? I guess it's just wort sitting on a tank truck, but just imagine driving past a truck technically full of future lambic hahaha
Adam, thanks brother, means a lot. Sometimes it gets to me, especially all the work and effort that goes into each episode, but what I can control is getting better everyday and making better episodes each and every time. I’m hoping people see the evolution of the channel. Cheers and thanks so much for taking time to comment. -Jeff
@@drinkdestinations It would be cool if you came to Canada and checked out a place Rosewood winery, Revel Cider or Bellwoods brewery. They all do really cool different things in their respected field. Anyways keep it up, i enjoy watching your videos! And i had Lindemans for the first time a few weeks ago!
Adam Chase awesome info brother, thanks for sharing. I wrote them down and Canada is definitely on the list of places to visit. I will definitely check those places out. -Jeff
@@adamchase1129 thanks brother! I don’t know how the algorithm works or why, I’m just trying to get better with each episode and tell amazing stories around the world about the industry. I appreciate the support brother. Thanks.👊🏻
Thanks for the comment and I’ve heard that from quite a few people about Lindemans. Glad you enjoyed the video and The next episodes deal with spontaneous fermentation and blending with 3 fonteinen and Oud beersel.
Actually, those episodes haven’t come out yet. Spontaneous fermentation and highlighting 3 fonteinen will be next month, and blending will be in August with Oud Beersel. I had to spread the episodes out due to not Traveling for the last few months. My apologies brother, -Jeff
I appreciate the comment. I like comments like this because it gives me perspective and thoughts on how to make the episodes better in the future. Would like to hear your point of view on how I’m scaring people away and what would you like to see differently? Thanks, -Jeff
Think of it like this, there are times when my two year old just reflexively says no to everything I offer him for dinner (because he doesnt understand what it is), but if he sees his cousin eating something, he has that self efficacy to just grab it and try it. th-cam.com/video/OcRGWKdQ95o/w-d-xo.html check this shit out, 17:07 My first reaction was "come on why do we have to dumb this down" and the realization now is that its not being dumbed down, the author simply wants to make it more accessible to outsiders.
Gotcha, thanks for clarifying. yeah My goal is just that...... trying to make it more accessible, introduction into who makes it and how it’s made and show you behind the scenes. I appreciate the comment and good examples used for explanation. Thanks brother.
For those who are interested in Belgian Beers. When they talk about great Belgian Beers and what makes Belgium a great beer country, this is what they talk about. It is rather unique and the breweries usually have a limited range of products. But they are soooooo good. I really advice anyone visiting here to try it.
Joren Bosmans we still got two episodes coming. Next one is coming out in a few weeks where I break down spontaneous fermentation of lambic beers with 3 Fonteinen and last episode will be on blending with Oud Beersel.
@@drinkdestinations looking forward to it. Just saw the Chimay episode and it is Also wonderfull. Subscribed and Will be going through your episodes to learn more about drinks from other places. You have good tast.
So great, thank you so much. Off to film Texas Whiskey next week. And got the story of Armagnac later this year pending the whole COVID-19. I really appreciate the support.
Hahahahaha I know brother, I hate when that happens. I’m assuming your a lambic fan? I ran out and got a bottle of lambic while editing this. Hahahahaha
Thanks so much, there is so much information about this and different ways breweries make lambic that we wanted to give a basic overview of the brewing process. Glad you enjoyed it. Cheers, -Jeff
Hahahahaha I’m still laughing at this comment Bill. It’s either a passionate love or hate and really no in between for Lambic. I can see where you stand. Cheers 🍻-Jeff
Thanks for the comment and my question is how could I have made it more informative in your opinion? Any feedback will help since I have two more episodes coming out about lambic. Spontaneous fermentation and blending. Thanks and I appreciate you taking time to comment. -Jeff
@@drinkdestinationsWhat I was talking about is that the video I saw didn't show anything about the flavourings and how they're infused, the filming and all were fine but the whole thing about lambic is the flavouring.Lindeman is the best and I'm glad you chose them but I don't see the fruit and this is what lambics are all about,thank you
@@jojomama4787 Lmao you're clearly deluded by the whole American candied sweet sour beer scene. Here in Belgium the traditional base beer still is king. It is all about the quality of the underlying beer, the quality of evolution during aging and the microbial composition. The infusing with fruits is just an extra to give the beer an additional taste dimension.
Lindeman's gets a bad name from beer snobs because they backsweeten their fruit lambics and presumably flash pasteurize as well. This video just shows you can't discount their traditional methodology even if their Kriek does kind of taste like alcoholic cherry Fanta with a tart edge. I dig it. If you want a dry kriek that taste like lichen, moth testicles and clostridum biotransformed metabolites, keep walking.
Hahahahaha love this comment. Couldn’t of said it better. Well said and there is a reason why they are the biggest selling lambic makers. The ending of the video says it all about listening to what the market wants and be innovative in new products.
Hey Jeff - great film and awesome to see another channel making documentaries like us! if you ever get the UK look us up, and keep making these!
You guys have been an inspiration to me and have so much respect n what you guys are doing for craft beer. I remember when I was a soldier coming back from deployment checking out what you guys are drinking. Cheers and hopefully we can collab on something in the future. Cheers and thanks for reaching out. -Jeff
@@drinkdestinations hope so! All the best til then.
I know it might be a sin, but I've put vanilla ice cream in their raspberry lambic before; all that was missing was the pie crust.
Hahahahaha I applaud you 🙌🏻🙌🏻. I think most including myself have thought about doing that at some point of drinking fruit lambic. I v an see and hear you saying, “If this is wrong, I don’t want to be right.” Hahahaha. Cheers and thanks for sharing, -Jeff
I took a whole bottle of it and reduced it into a glaze for a chocolate tort cake.
Editing and Filming is top notch!! Great job!
Thanks so much brother. To be honest this was quite a difficult episode for us. So much information and tried to find a balance with it all. Really glad you enjoyed and I appreciate you taking your time to comment. Cheers, -Jeff
MY absolute favorite!!! The flavor is complex and delicious! I buy it whenever I can!
Mine too! Sounds like you know more about lambic than I do😀 it is very complex and such an art and science of making it. Cheers and thanks so much for the comment. -Jeff
Thank you for going to their brewery! What a great adventure!
Literally my favorite alcoholic beverage, it’s a shame it’s so expensive!!!
Belgium sour beer is the best beer! Lambic, and especially the fruit versions + kriek got me hooked but I have since started to appreciate the more tart and less sweet ones. Gueuze (which is a lambic I think?) but mostly oud bruin, flemish Red... Ahhhh. I envy you! Would love to go to Belgium and visit these breweries that produces my favourite beers. Cuvée des Jacobins, Rodenbach Grand Cru, Hanssens Oude Schaarbeekse Kriek and Lindemans Cuvée René to name a few of my favourites.
Happy this video popped up on my feed. Subscribed, can't wait for the part 2 and 3. Cheers from Stockholm, Sweden!
Sweden is in the house!!!🙌🏻🙌🏻🙌🏻 awesome! You mentioned some amazing beers, and Rodenbach Grand Cru is one of my favourite beers of all time. So good! Thanks so much for your support and taking time to comment. Cheers, Jeff
Geuze is I think the original Lambic . Btw, if you like the Rodenbach Grand Cru, you Will love the Alexander. I think it is more pricy but has a wonderfull sourness
@@jorenbosmans8065 Thanks for the tip but I love Alexander too. However (as you mentioned) because of it's somewhat higher price (equalient to €9.5/$11 here in Sweden- which is still very affordable and reasonable!!) and because of my own "tradition" I usually drink it on more celebrity occasions/holidays, haha. Grand Cru is a beer which I drink as my go to beer whenever I'm just hanging out with friends. :)
@@whatatypicaltime2412 I appreciate your Taste. Considering the price difference: it is 1,55 for 33cl here and 5,99 for a 75cl. So it is a bit cheaper. But yeah it is a great special occasion of moment to enjoy beer.
Hope indeed, you get the chance to come here one day and visit the places .
Just discovered your channel. I lived in Belgium and visited many a brewery there. Michael Jackson (the beer hunter) was my muse as I travelled with his books everywhere. Your video production (camera , editing , sound) is very good.
Thanks so much for the message, I also lived in Belgium for a few years working with NATO. Michael Jackson was so amazing at the balance between technical information and the story. Really look up to him and what he achieved in the world of alcohol. I’m trying to create my own story and hopefully be mentioned in the same in years to come. Still got a lot of learning especially when it comes to editing and story telling. Thanks for taking time to comment and glad you found the channel. Cheers, -Jeff
I've loved lambics for years (started with Lindemans 😊) and I've gotten so many others to love them as well because of how unique they are. It's awesome to see how they're made and earned you a new subscriber. Great job!
Wow this was such an amazing comment and love hearing things like this. I think your going to love episode 2 with 3 Fonteinen and highlighting Armand. I discuss more about spontaneous fermentation. Our last episode is with Gert at Oud Beersel where we discuss blending . I learned so much and absolutely enjoy drinking them. You said it best, they are unique. Thanks so much for the support and I appreciate you taking the time to comment. Thanks, -Jeff
I was blown away the first time I tried the Cherry Lambic. It wasn't like some artificial flavored wine cooler. The smell of the cherry and the taste of the cherry in it was out of this world.
Couldn’t agree more with you Rich! Lambics are special and such an amazing beer.
Kriek 😋 that used to be my poison of choice as a teenager 🙃
I love lambic. Lindemans is the best! Fantastic episode! Greetings from Poland! ;)
Awesome, spent some time in Poland and love it there. Lambic is such a historic and amazing beer. I was honored to come tell the story. Thanks for commenting, cheers-Jeff
@@drinkdestinations If you ever plan to visit Poland again, let me know, Im living in Silesia (south of Poland) which is big region in Poland with really good,unique cuisine. Im also big enthusias of alcohol (in good way) with got here some good breveries, distilleries etc. Keep up the good work!
@@aggressorkfd thanks so much brother! I really appreciate it.
Dope content,I Brew beer for my dad and brothers in my village we call it muratina and every beer I take I appreciate loads the work put in,thanks for amazing content,great video.
Thanks so much 👊🏻👊🏻👊🏻
Lindemans apple was the best alcohol I have ever had. I can not wait to try more of their products.
So awesome to hear! Yes Lindemans makes some amazing products.
I hated beer for my entire life until I tried a lambic...it was the beer that finally changed my mind and still remains my favorite many hundreds of beers later.
Thanks for sharing and it’s such a unique beer. Spontaneous fermentation is special and these beers are just that. Cheers and glad you gave beer a shot. So many wild flavors to choose from. -Jeff
Kriek, rodenbach yes very nice 😋 and my local pub used to have liefmans on tap, a simple regular beer but damn sweet, l often eyeballed the pints of the company l was in and snuck me an extra one in when theirs were still about half full before giving the next round 🤣
Very tasty. On a warm day served chilled....awesome.
Couldn’t of said it any better. So trueeeeee.
Okay I dig this idea for brewing, Now how do I make a Lambic Mead? As a mead maker I think this could be amazing as a mead... I'll have to figure something out.
Easy subscribe ~ this is a nice escape from the tension and uncertainty going on right now
Thanks so much brother. Really awesome to get this message and glad you enjoying the episodes. 🙏🙏🙏-Jeff
Oh thanks, I love blegian lambic style beers and always wondered how Kriek is made - it's one of my favorite.
Really glad you enjoyed the episode. We have two more episodes coming out about lambic to include spontaneous fermentation with 3 Fonteinen and blending Oud Beersel. 🙌🏻🙌🏻🙌🏻
Thanks Jeff - I am working on my Belgian Beer Styles book for the Cicerone Certification, and you put the viewer right in the middle of the operations (if just to show us what it takes to clean the cool ship!)
Hahahahaha that and cleaning the damn hops took forever. Lol. Thanks for the comment. Good luck on the Cicerone Certification. One of these days I’ll get around to taking it. Cheers and finishing up the next episode on lambic........spontaneous fermentation. Look forward to your thoughts on it. Cheers, -Jeff
What, how did I find about this channel only now? Amazing video, I've been in Belgium in September last year and I had many of those tasty treats, keep up with this amazing channel, subbed like istantly
👍👍
What’s uppppppp??? Thanks for the message and can’t thank you enough for the support. I use to love in Belgium for a few years. Absolutely love it there. It helps they have amazing beers😀😀. You will like the next episode with 3 fonteinen and spontaneous fermentation 🙌🏻🙌🏻🤘🏻🤘🏻cheers and thanks for taking time to message. -Jeff
@@drinkdestinations Thank You Jeff for your effervescence !! :D Proud to be following You, have a nice day You too
Great content and editing as always, keep it top Jeff 🙏
Thanks for the support bro and appreciate the feedback. Hope all is well.
How did I miss this?! Great content! I didn’t visit the brewery when I was there. Did get the chance to visit cantillion. Great work!
Cantillion is awesome. They were busy when we were filming. We did film at 3 fonteinen and Oud beersel. I was excited to get to film with these amazing lambic producers.
maaan, never stop to make this awesome content. thank you for sharing.
What’s up brother???🤘🏻🤘🏻🤘🏻🤘🏻only getting better brother. We got some epic stories to tell and only learning and getting better everyday. Appreciate taking time to comment and you fired me up bro. Whhooooaaaaaaaaaaa😀😀😀🙌🏻🙌🏻🙌🏻🙌🏻 super pumped to get this message👊🏻👊🏻👊🏻-Jeff
According to my old dutch friends Lindemans used to be a great brewery in the past, but not so much anymore. I have to agree that 3F and Cantillon are on a different level (but also you have to pay extra for that quality)
Their oude (old) gueuze and oude kriek are still very respectable beers, in all their other "new" beers they destroy their reputation and history with added sugar, artificial flavouring and even sweetener, it's an outrage I simply cannot comprehend, but I guess that their sales increased this way… (and thus they managed to stay independant).
Im in America and I love Lambic compared to our beers
Lambic and its sweat cousin, Faro, lovely drinks.
Thanks for this video
Hahahahaha oh yes, the often forgotten cousin, Faro. I drank plenty while I was filming. Glad you enjoyed the episode and I appreciate your comments. Thank you 🙏-Jeff
Hahahahah. Always making my quarantine better with your Channel. Thanks Brother!!!!
👊🏻👊🏻👊🏻👊🏻
I hate wine but I will drink that with a good dinner anytime
Just picked up a raspberry and strawberry for new years, here somewhere on the unbelievabley beautiful Colorado Plateau. *:-)*
Price : $6.50 per bottle (US) *:-/*
Happy New Year and cheers
I watched this to find out more about Lambic beer. The video is great, my only complaint is that the background 'music' is too loud and almost drowns out the commentary.
I appreciate the feedback and definitely learned from this video about the volume of background music! Thanks
Thank you for your amazing videos! I am a brewer from Germany, but always interested in different varieties of beer. As i really appreciate Lambic and the belgian style of brewing i can not wait to see part two and three...
So much respect for what you do and really glad you enjoyed the episode. I will be doing more episodes in the future specifically about beer styles. One on my radar is Kolsch. Thanks for taking the time and commenting, it means a lot. Cheers, -Jeff
I suppose lambic is you like it or you don't. Tried it before but just wasn't my thing. Interesting to see how it's made being a homebrewer. Thanks for the video.
That seems to be the consensus. I’ve always met people who either like it or don’t. Glad you enjoyed the episode. Didn’t get super technical with turbid mash temperatures and times for example, but wanted to find a balance between info and story. Glad you enjoyed it and thanks for taking time to comment. Cheers, -Jeff
The climate has not changed
Just tried the cherry for the 1st time a few days ago,the raspberry is still my favorite Lindemann's
Can’t go wrong with anything Lindemans makes. It’s been a while since I’ve had raspberry and just saw a bottle here in Estonia. Might go back and have a pint. -Jeff
Great video, I'm glad I stumbled upon it. Concerning Lambic, the lindemanns are pretty much the only ones I know, one glass is pretty good, but not too much otherwise it gets too sweet
Thanks so much, I have two other episodes about lambic coming out the next few months that will introduce you to two other amazing lambic makers. 3 fonteinen and Oud beersel. Most people have heard of the amazing Cantillion as well but didn’t film them while I was in Belgium.
Most of the Lindemans range is back-sweetened with an unfermentable sweetener, like Stevia, making them sweet. These are the lambics I really don't like, but the ones that most people know. Belle-Vue Kriek would probably be the best know of this style.
They do a few beers in the "oude" style, meaning 'old,' that aren't back-sweetened. I much prefer this style.
www.lambic.info/Brouwerij_Lindemans
I wish gueuzes and lambics were more popular and wide spread, i wouldn't mind one as a session beer: cheap and good
It’s such an acquired taste, I feel people either love it or hate it. Yeah I really enjoy it and wish it was more wide spread. The fact is that it’s pricey as well outside of Belgium. Cheers and thanks for the comment. -Jeff
#notificationsquad!!
🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻
dont forget the part where lindemans adds powder sugar
Thanks for the comment and I didn’t get into the process of there blends and fruit beers, I just highlighted the brewing process of lambic which adding sugar isn’t part of the process. I definitely can understand your point though about this. Cheers, -Jeff
As a German and a beerlover Living around 70 km away from the Belgium border I love spendig a prolonged weekend in Brugge to drink Lambic like Kriek and other fantastic belgium beers. In Germany we do not have beers like Lambic - a „sour beer“ is a bad beer for german brewers and against every brewingtradition and the german „Reinheitsgebot“ from the 16th century. Shall I say something? I have to confess that I lover belgium beer more than our local beer „Kölsch“ in the Rhineland.
Brugge and Belgium is such an amazing place and have so many amazing beers from Trappists, to lambics. I can definitely understand why you enjoy them. I will tell you nothing beats a nice Kölsch on a summer day. Cheers and thanks so much for sharing and hope you liked the episode. -Jeff
You don't have to drive as far as Brugge. The Pajottenland region southwest and the Zenne & Zonien region south of Brussels is where you will find all the Lambic, Gueuze and Kriek breweries you want. De Troch (Wambeek) Girardin (St-Ulriks-Kapelle) Lindemans (Vlezenbeek) Boon (Lembeek) 3 Fonteinen (Beersel) and even the never mentioned Belle-Vue (Sint-Pieters-Leeuw) frowned upon for their industrial beers.
A Geuze Boon a day keeps the doctor away.
Geuze is life.
Hahahahaha spoken like a true gentleman and scholar🤘🏻🤘🏻🤘🏻👊🏻👊🏻👊🏻 💯💯💯💯 keeps the doctor away. Cheers brother! -Jeff
Who here feels like the only beer thats better is whatever Jesus is serving up in heaven 😂❤
Hahhahahhahaha love ithis comment! 😀💯💯💯
timmermans pizghe
I love the channel!! but you forgot to ask the most important questions to lindermans.. when and how do they insert the fruits? before or after fermentation? and whats the "E" on the ingredients for? Tanks for the Show!! one day i hope you will come to my brewery
Thanks so much and great questions. The episode was just about brewing with Lindemans and they add fruit post fermentation in tanks. We discuss more on the other two episodes with 3 fonteinen and Oud Beersel. Cheers brother and thanks for your support. Couldn’t do this without people like you. Cheers, -Jeff
@@drinkdestinations Tanks for taking the time to answer. Your the best! Cheers
Woowwww there are such an amazing varieties of beers available...one haven't heard about it and may be can't even heard if you won't filmed it.... Great job...🍻🍻
Hey Jeff, you should definitely visit DOK BREWING COMPANY in Ghent, Belgium! Great brewery in a fantastic city... check it out bro! 👊🏻🇧🇪👍🏻
Oh yeah brother. They are amazing. The brewery is so cool. Check out the episode:
th-cam.com/video/rHg6wBYhfOI/w-d-xo.html
i think i brewed this once by accident lol
Hahahhahahahhaa thanks for the laugh 😂 so great to read this. Hahahahhaa
I absolutely LOVE their frambiose. I pour it over vanilla ice cream. 🥰
That sounds amazingggggggggggggggg!
@@drinkdestinations oh, it is. I call it a frambiose float.
Omg that sounds AMAZING
If this is how these vids are you get a sub , i never knew much about lambic and i brew
Thanks so much and we are only getting better so go ahead and hit subscribe. Next episode is about spontaneous fermentation with 3 fonteinen. I will cover the basics of 4 phases of fermentation in lambic and highlight the legend Armand DeBelder . Stay tuned and thanks for the comment👊🏻👊🏻👊🏻
Nobody :
Me : daydreaming of drinking all the oude out of that linderman.
Hahahah hahahahaha always making me laugh with you comments. Thanks brother. 😀😀
Top vid. I'm not keen on Lindemans fruited lambics but their Oude Geuze cuvee renee is excellent and exceptional value for money!
Thanks so much, glad you enjoyed the episode. Couldn’t of said it better, I’m a big fan of there Oude Gueze. It’s my favourite out of there line up. Next episodes are with 3 fonteinen and Oud Beersel. Two of my favourite lambic producers. Cheers and thanks for taking time to comment. 👊🏻👊🏻-Jeff
Just watched your podcast with Jesse and now you have another subscriber. Looking forward to checking out your videos. Cheers
Can’t thank you enough brother. Thanks so much for the support and getting better with each and every episode. 🤘🏻🤘🏻🤘🏻👊🏻👊🏻-Jeff
This is another top class episode. Great filming and you know what else is sexy? Your voice!
🙏🙏🙏🙏
Jeff my friend, I saw one of your vids last week and loved it. It was also AWESOME to see you and Jesse getting together and doing a podcast. I'm retired military as well and really enjoy your productions. If you can ever get a date with Moonrise Distillery in North Georgia I think you'll like it, let me know. Safe travels brother...
Hey brother, thanks for the message and thanks for your service. I hope the retired life is treating you well. Yeah I have learned a lot about distilling through Jesse and think what he is doing is amazing. Can’t wait to get over to New Zealand and discuss the legalisation of home distilling. Got moonshine distillery written down brother. Thanks. Cheers, -Jeff
Love Lambic style beer
Me too! I was honored to brew with Lindemans and share my experiences with everyone. A classic beer with so much history.
You are always good buddy...
I like all your vedios.... thank you for your efforts of making this...
Couldn’t do this without your support. Thank you 🙏 🙏🙏-Jeff
Subscribed! High quality, and value content!
Really appreciate the support and thanks for the comment.
Fantastic episode. Learned a lot about how lambic beers are made. Great job brother!
👊🏻👊🏻👊🏻👊🏻
Cant wait for the part 2
Finishing it up now brother. 🙌🏻🙌🏻🙌🏻
Very informative and entertaining my friend.
Thanks so much brother. Always enjoy your reviews. Cheers, -Jeff
Awesome episode and love the Dragoon hat! Way to represent Tucson, Arizona!
Thanks so much brother. Me and the boys at dragoon go way back hahahahaha. Love their beer and AZ is doing some good stuff in the beer, wine and spirits. Cheers and thanks for the comment bro, made my day👊🏻👊🏻👊🏻-Jeff
Are you wearing a Dragoon Brewing hat??
What do you know about Dragoon Brother? Hahahaha yes indeed, I have some history with them boys. Such a great brewery.
@@drinkdestinations DOPE. I'm a brewer in Tucson so game recognize gaaaame.
Awesome video!!!
So glad to hear brother. 🙏 🙏🙏🙏 thank you
Great show
I really appreciate it. Thanks so much 🙏🙏🙏-Jeff
On my first visit to Belgium, I had a flight of beers. One was a Lambic and I couldn't drink it! Several years later, I was in Brussels and toured Cantillon. In the taste room I had their Kriek and was blown away. I am now a lambic convert!
Thanks so much for the comment and Cantillion is absolutely amazing. They blend there fruit beers so well and everything they produce is well thought out. Do you remember the lambic brewery that was part of your beer flight? Thanks for sharing and I’m with ya, I absolutely love lambic beers. Cheers, -Jeff
@@drinkdestinations I do not--it was just a quick intro to Belgian styles--a witbier, a saison, a Flemish red, a dubbel, a quad and a lambic. I forgot to mention I am a fan of Linedeman's--unlike Cantillon, they are readily available here in the US!
👍
My man.......thanks so much and glad you enjoyed the episode🙏🙏🙏-Jeff
I'm just diving really deep into mixed ferm and lambic (even brewing my own), I must say this is a great video as I thought Lindemans was less traditional due to its production volume, and now I see that they are traditionally brewing
Btw, now I want to drink lambic so I will be uncorking a bottle of Oud Beersel Oude Kriek Veille today
This is so great to hear. Obviously there is so much more information but there is also so many recipes and turbid mash temps. Different brewers use so I hope to give a baseline and more of lindemans approach to Brewing.
So my next episode is on spontaneous fermentation and highlighting Armand Van Belder from 3 Fonteinen and last episode is with Gert from Oud Beersel talking about blending. Look forward to your feedback. Thanks so much for taking time to comment. -Jeff
@@drinkdestinations Those videos sound really promising, Armand sure know a lot about fermentation, as Gert knows how to blend good beer, I really enjoyed my 5 yo bottle of Oude Kriek Veille, really balanced for the age
Will you show how the wort is transported from Boon to Oud Beersel? I guess it's just wort sitting on a tank truck, but just imagine driving past a truck technically full of future lambic hahaha
Hmmm.... Rivian Kriek eh ?
Lambic is the base beer for kriek.
Your channel deserves more views!
Adam, thanks brother, means a lot. Sometimes it gets to me, especially all the work and effort that goes into each episode, but what I can control is getting better everyday and making better episodes each and every time. I’m hoping people see the evolution of the channel. Cheers and thanks so much for taking time to comment. -Jeff
@@drinkdestinations It would be cool if you came to Canada and checked out a place Rosewood winery, Revel Cider or Bellwoods brewery. They all do really cool different things in their respected field.
Anyways keep it up, i enjoy watching your videos!
And i had Lindemans for the first time a few weeks ago!
Adam Chase awesome info brother, thanks for sharing. I wrote them down and Canada is definitely on the list of places to visit. I will definitely check those places out. -Jeff
@@drinkdestinations Just watching this again after watching it for the first time last year! A lot more views than the first time. Keep it up
@@adamchase1129 thanks brother! I don’t know how the algorithm works or why, I’m just trying to get better with each episode and tell amazing stories around the world about the industry. I appreciate the support brother. Thanks.👊🏻
I enjoy lambic but I find a lot of Lindemans beers too sweet. Fantastic video though.
Thanks for the comment and I’ve heard that from quite a few people about Lindemans. Glad you enjoyed the video and The next episodes deal with spontaneous fermentation and blending with 3 fonteinen and Oud beersel.
Try their unsweetened 'Cuvee Rene' lambics then.
Sorry for the bother, but I'd like to see Episode Two & Three! Can you provide a link?
Actually, those episodes haven’t come out yet. Spontaneous fermentation and highlighting 3 fonteinen will be next month, and blending will be in August with Oud Beersel. I had to spread the episodes out due to not Traveling for the last few months. My apologies brother, -Jeff
@@drinkdestinations thank you, I'll look forward to seeing them when they come out!
Thanks brother. I appreciate the support
for real tho... why are you scaring people away?
I appreciate the comment. I like comments like this because it gives me perspective and thoughts on how to make the episodes better in the future. Would like to hear your point of view on how I’m scaring people away and what would you like to see differently? Thanks, -Jeff
Think of it like this, there are times when my two year old just reflexively says no to everything I offer him for dinner (because he doesnt understand what it is), but if he sees his cousin eating something, he has that self efficacy to just grab it and try it.
th-cam.com/video/OcRGWKdQ95o/w-d-xo.html
check this shit out, 17:07 My first reaction was "come on why do we have to dumb this down" and the realization now is that its not being dumbed down, the author simply wants to make it more accessible to outsiders.
@@drinkdestinations also I am super jealous of you... take me with you
Gotcha, thanks for clarifying. yeah My goal is just that...... trying to make it more accessible, introduction into who makes it and how it’s made and show you behind the scenes. I appreciate the comment and good examples used for explanation. Thanks brother.
@@drinkdestinations Attitude is everything man, you got a life long sub here.
Lindemans - is TOP lambic beer on the World!
Yeah you can find them pretty much anywhere in the world, I love there Oud Gueze.
Lots are better, but availability is important. Hard to get anything versus Lindemans. I like it, but if you can, try something else.
For those who are interested in Belgian Beers. When they talk about great Belgian Beers and what makes Belgium a great beer country, this is what they talk about. It is rather unique and the breweries usually have a limited range of products. But they are soooooo good. I really advice anyone visiting here to try it.
Such a great comment and thanks so much for sharing this. -Jeff
@@drinkdestinations thank you guys for sharing our culture with the world. It is an amazing video
Joren Bosmans we still got two episodes coming. Next one is coming out in a few weeks where I break down spontaneous fermentation of lambic beers with 3 Fonteinen and last episode will be on blending with Oud Beersel.
@@drinkdestinations looking forward to it. Just saw the Chimay episode and it is Also wonderfull. Subscribed and Will be going through your episodes to learn more about drinks from other places. You have good tast.
So great, thank you so much. Off to film Texas Whiskey next week. And got the story of Armagnac later this year pending the whole COVID-19. I really appreciate the support.
Now I'm thirsty
Hahahahaha I know brother, I hate when that happens. I’m assuming your a lambic fan? I ran out and got a bottle of lambic while editing this. Hahahahaha
@@drinkdestinations yup. Its like a good sipping bourbon. One of those drink you have to take time and appreciate.
Hahahaha couldn’t of said it any better brother. Cheers 🍻
Thank you for a nice video!
Your welcome & I’m just super grateful for the support and people like you taking the time to comment. 🙏🙏🙏-Jeff
Wow super interesting
Thanks so much, there is so much information about this and different ways breweries make lambic that we wanted to give a basic overview of the brewing process. Glad you enjoyed it. Cheers, -Jeff
So thanks dear mr ❣️🍷
Thank you 🙏🙏🙏
Nice ep :-)
Thanks so much. Hope all is well and as always thanks for the support and comments. I really appreciate it. -Jeff
Very good video !
Really appreciate it. 🙏 🙏🙏 thank you! -Jeff
Great stuff!
Awesome brother, so glad to hear. 🙏🙏🙏-Jeff
Hola!! 👋👌👌 🍻
Whaatttttttssssss uppppp???😀😀😀😀hope you enjoyed the episode🙌🏻🙌🏻
Yo dude
Yooooooooooooo bro🤘🏻🤘🏻🤘🏻😀😀
Good video, but understanding why lambics suck doesn't make them taste any better.
Hahahahaha I’m still laughing at this comment Bill. It’s either a passionate love or hate and really no in between for Lambic. I can see where you stand. Cheers 🍻-Jeff
Try the most modern and versatile brewery in Belgium: Vanhonsebrouck
Benjamin Viaene wrote it down brother. Thanks so much for sharing.
Only thing is it was super uninformative
Thanks for the comment and my question is how could I have made it more informative in your opinion? Any feedback will help since I have two more episodes coming out about lambic. Spontaneous fermentation and blending. Thanks and I appreciate you taking time to comment. -Jeff
@@drinkdestinationsWhat I was talking about is that the video I saw didn't show anything about the flavourings and how they're infused, the filming and all were fine but the whole thing about lambic is the flavouring.Lindeman is the best and I'm glad you chose them but I don't see the fruit and this is what lambics are all about,thank you
@@jojomama4787 Lmao you're clearly deluded by the whole American candied sweet sour beer scene. Here in Belgium the traditional base beer still is king. It is all about the quality of the underlying beer, the quality of evolution during aging and the microbial composition. The infusing with fruits is just an extra to give the beer an additional taste dimension.
Lindeman's gets a bad name from beer snobs because they backsweeten their fruit lambics and presumably flash pasteurize as well. This video just shows you can't discount their traditional methodology even if their Kriek does kind of taste like alcoholic cherry Fanta with a tart edge. I dig it. If you want a dry kriek that taste like lichen, moth testicles and clostridum biotransformed metabolites, keep walking.
Hahahahaha love this comment. Couldn’t of said it better. Well said and there is a reason why they are the biggest selling lambic makers. The ending of the video says it all about listening to what the market wants and be innovative in new products.