Lindemans Cassis Lambic Beer

Deep reddish-purple color with exceptional aroma, flavor, and complexity.

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Description

The History of Cassis
A classic Belgian favorite. Black currants have been used for centuries as an ingredient in beers and liquors in Belgium and Northern Europe.

Taste
Deep reddish-purple color with exceptional aroma, flavor, and complexity. Fuller bodied and soft, while still being refreshing and crisp.

Serving Suggestion
Venison, roasted pork tenderloin with rosemary cream sauce, scones, New York style cheesecake, and fresh fruit. Serve in flute-shaped Lambic glass.

Accolades
Silver Medal, Fruit Beer, Brussels Beer Challenge, November 2018

Gold Medal, Fruit Beer, Brussels Beer Challenge, November 2016

93 points, Gold Medal – World Beer Championships, 2016

Gold Medal, “Lambics” Australian International Beer Awards, May ’14.

Product Sizes and Quantities
12.0 ounce (355 ml) bottles / 12 per case
25.4 ounce (750 m.) bottles / 12 per case
Stats
ABV: 3.5% – OG: 1.056 – IBU: 10
Ingredients: Water, barley malt, wheat, black currant juice, sugar, natural flavor from black currants, hops, stevia, yeast.

Lindemans Brewery

Southwest of Brussels, in the quiet Belgian town of Vlezenbeek, the Lindemans family has been farming and homebrewing as long as anyone can remember. Commercial brewing started in 1822.

Lambic, or spontaneously fermented beers, are the beers of this region and are among the world’s rarest: they are the only beers fermented via wild, airborne yeast – no yeast is added by the brewers. Lambics come only from the Senne River valley, near Brussels – a region about 15 by 75 miles in size. The unusual, demanding, and unique flavors that come from multiple yeast strains are unmatched in the world of beer.

Lindemans lambics is the first lambics marketed in U. S. history

Merchant du Vin introduced Lindemans lambics to the United States in 1979, making them the first lambics marketed in U. S. history. To this day, they are the best selling brand in the category.

Southwest of Brussels, in the quiet Belgian town of Vlezenbeek, the Lindemans family has been farming and homebrewing as long as anyone can remember. Commercial brewing started in 1822.

Lambic, or spontaneously fermented beers, are the beers of this region and are among the world’s rarest: they are the only beers fermented via wild, airborne yeast – no yeast is added by the brewers. Lambics come only from the Senne River valley, near Brussels – a region about 15 by 75 miles in size. The unusual, demanding, and unique flavors that come from multiple yeast strains are unmatched in the world of beer.

Merchant du Vin introduced Lindemans lambics to the United States in 1979, making them the first lambics marketed in U. S. history. To this day, they are the best selling brand in the category.

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