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Brouwerij Boon • Flemish Brabant Belgium
Authentic cherry lambic. Less sweet than Lindemans. Fermented with fresh cherries. Balanced tartness and fruit.
Tart, fruity and vibrant, with notes of cherry, oak, tart, finishing crisp and dry.
Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.
6-8°C
Style-based profile from ABV, style & tasting notes.
Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.
"Excellent with duck dishes or dark chocolate; the tart cherry flavor cuts richness perfectly."
Cook this: vol-au-vent (chicken in puff pastry), a dark Belgian chocolate tart or speculoos, or a cherry or raspberry tart.
Authentic cherry lambic. Less sweet than Lindemans. Fermented with fresh cherries. Balanced tartness and fruit.
A rounder, more approachable cherry lambic from Brouwerij Boon in Lembeek, balancing sweetness and the house's characteristic acidity.
On the Fruit Lambic style, Lambic base fermented with whole fruit (cherries, raspberries, etc.). Can range from sweet and dessert-like to dry and tart depending on the producer.
Explore the Fruit Lambic guide Source: RateBeerA slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.
Serve well-chilled
Cool tempers the sharp acidity
Pour gently
Preserve the champagne-like bead
Keep a lacy collar
A thin head carries the funk
Sip slowly
Let the sourness unfold on the palate
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Brouwerij Lindemans
Brouwerij Lindemans
Brouwerij Lindemans
Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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