Lindemans Pomme Lambic Beer

Smooth, light body with the fresh flavor of real apples and a light green-apple tartness.

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Description

The History of Apple (Pomme)
Long before hops were common in most beers, various fruits and herbs were used to season beers. The clean, bright aroma and flavor of apples melds beautifully with the complex tartness of lambic. Lindemans Pomme was introduced in 2006, and renamed to Apple in 2018.

Taste
Glowing, hazy gold color. Smooth, light body with the fresh flavor of real apples and a light green-apple tartness.

Serving Suggestion
Perfect with rich cream sauces, hearty soups, aromatic cheeses and spicy cuisine – supremely refreshing. Serve at 38-41 °F in flute-shaped Lambic glass.

Accolades
95 Points, “Top-Rated Fruit Lambic” – World Beer Championships, 2013; notes.

“World’s Best Fruit Lambic,” World Beer Awards, 2013

Product Sizes and Quantities
12.0 ounce (355 ml) bottles / 12 per case
25.4 ounce (750 ml) ounce bottles / 12 per case
Stats
ABV: 3.5% – OG: 1.061 – IBU: 12
Ingredients: Water, barley malt, wheat, apple juice, sugar, natural flavor from apples, 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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