I pour purplish red with a creamy pink foam that releases an aroma thick with ripe currants, sharp oak, and wild yeast. From those notes, you can probably already guess – I'm a Lambic made with blackcurrants. "Cassis" is French for blackcurrants, a classic Belgian favorite cherished for centuries as a key ingredient in liquors.
Like most Lambics, I am spontaneously fermented, then aged in oak casks, which imparts a fine, complex fruit character. I am renowned worldwide as a sweet and sour Belgian beer, a bewitching elixir with a mouthwatering hit of juicy, dark fruits. Indulging in me is akin to savoring an adult version of the finest Ribena, where the intertwining flavors will seduce your palate and leave you longing for another forbidden sip.
• Brussels Beer Challenge - Silver Medal 2018, Gold Medal 2016
• World Beer Championships - Gold Medal 2016
• World Beer Awards - Bronze Medal 2016
• Australian International Beer Awards - Gold Medal 2014
Southwest of Brussels, in the quiet Belgian town, the Lindemans family has been farming and homebrewing since 1822. Lambic, or spontaneously fermented beers, are the beers of this region and are among the world's rarest: they are the only beer style that is fermented via wild, airborne yeast – no yeast is added by the brewers. The unusual, demanding and unique flavours that come from multiple yeast strains are unmatched in the world of beer, and Lindemans Brewery is among the only few who is able to turn them into some of the world's best lambics.
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