Perhaps the most popular version of lambic stateside is a raspberry-based dessert iteration: Lindemans Framboise Lambic ($12). Fermented in a two-part process, this vibrant ruby-hued brew gets its start as a traditional lambic, with an initial ferment of a mash of malted barley, unmalted wheat, and wild yeast; later, raspberries are added for a secondary fermentation, all in all lasting more than two years. Background aside, what does it taste like?I am, and have been for a long time, an ardent fan of this style of beer (Lindemans' in particular) but could see how it might not be for everyone. Sweet-tart and closer in flavor to a malted raspberry soda than a typical beer, love it or hate it, you'll likely have a strong opinion when it comes to this fizzy sipper. I often tote a bottle to picnics (make sure to bring a wine opener, as it's protected by both a bottle cap and cork), where its refreshing effervescence and mild alcoholic kick (2.5 percent) are appreciated. I pair mine with nutty salty-sweet cheeses like Pleasant Ridge Reserve or a long-aged candy-sweet gouda. For a truly decadent treat that plays up its soda-like qualities, try it in lieu of root beer for a Framboise float. Do you like fruity brews?
Craving a beer with a real sense of place? Look no further than lambic, a Belgian style of beer exclusive to a region near Brussels roughly 15 by 75 miles in size. This style of beer is made in a rather unique process involving no added yeast; rather, it's fermented with naturally occurring yeast native to the air in the region where it's brewed, much in the same way that sourdough bread is produced.