Table of Contents
What is a lambic glass?
Lambic bottles are thick walled, reinforced, Champagne style bottles.
Is Lindemans real lambic?
Production. Lindemans brews its lambic according to the method of spontaneous fermentation. This lambic is then used as the base for all of the fruit beers. In 25 years, the production grew from 5.000 to 50.000 hectoliters.
What is the alcohol content in Lindemans lambic?
2.5%
Lindemans Framboise Lambic is a Fruit Lambic that pours rose red with a light frothy pink head. Top fermentation with the wild airborne yeasts specific to Belgium’s Senne region and the addition of raspberries to the brew maturation process yields a tangy, softly carbonated ale with an ABV of 2.5%.
How do you drink Lindemans?
In a white wine glass or a champagne flute, measure in the Lindeman’s Framboise Lambic. Pour the champagne on top of the Framboise. Enjoy immediately.
Who owns Lindemans?
Treasury Wine Estates
Lindeman’s is an Australian winery, owned by Treasury Wine Estates. It was founded in 1843 by Henry Lindeman who planted its first vines in the Hunter Valley region of New South Wales.
Should lambic be chilled?
Chill the lambic to serving temperature. Warmer temperatures will bring out the complicated aromas and overall flavors that are produced by the many different microorganisms that ferment the beer.
What happened Lindemans wine?
It was founded in 1843 by Henry Lindeman who planted its first vines in the Hunter Valley region of New South Wales. This original vineyard no longer exists, and the winery now has vineyards in South Australia (Barossa Valley and Coonawarra), in Padthaway and at Karadoc in Victoria, near Red Cliffs.
Where is Lindemans wine made?
South Australia
The highly awarded Lindeman’s Coonawarra Trio represents the epitome of Lindeman’s premium winemaking heritage and four decades of Lindeman’s in Coonawarra, South Australia.
How do you store lambic?
By storing the beer on it’s side, the yeasts will settle along the side of the bottle. When a basket is used for serving, the bottle is kept on its side, allowing the yeast to stay in this state and reducing what sediment gets poured into the glass. Horizontal storage lambic is not a steadfast rule, however.