Friday around noon, a bus full of very excited beer writers arrive at the Lindemans family brewery. It’s the first stop of our epic tour of Belgium, and we’re here to taste some very exclusive spontaneous fermented beer. Not the sweet, pasteurized fruit lambic that makes up most of the brewery’s business, but the real thing, the real lambic beers. And as we’ll find out, we’re also here to experience a bit of magic from the brewery kitchen.
Our aperitif was Lindemans/Mikkeller SpontanBasil. An uncompromising collaboration beer mixing good Belgian lambic beer with crazy Danish ideas. The finished beer has further matured with huge amounts of fresh basil, the way you would usually add cherries to make a kriek, or raspberries to make a framboise. The aroma of fresh basil is definitely there, but the jury is still out on whether it’s “very interesting” or “too interesting”. Læs mere Lindemans – traditional lambic and business