Starting in 2024, we began phasing out corks from our 35.5 cl and 75 cl fruit lambic bottles.  Corks were a nod to the tradition of bottling lambic in champagne bottles, but they did not serve to enhance quality or extend shelf life as our fruit lambics don’t continue fermenting in the bottle. This change makes our fruit lambic beer bottles easier and more convenient to open. It also helps to avoid any potential cork-related quality issues and reduces waste.  

The recipe, taste, and quality of our fruit lambic beers remain unchanged. In fact, our 25 cl bottles have never had corks and have always delivered the same great experience.  

Good to Know: Our traditional, sour lambic blends like Lindemans Oude Gueuze Cuvée René and Lindemans Oude Kriek Cuvée René will remain packaged with both cork and cap as these varieties continue fermentation in the bottle.   

Fruit lambics (e.g., Kriek, Framboise, Pecheresse) are best served well chilled (2–4°C). 

• Use a tulip or flute-style glass to highlight aroma and sparkle 
• For the full experience, choose a Lindemans Sensorik glass designed to accentuate fruit aromas and effervescence 

Traditional lambics (e.g., Oude Gueuze / Oude Kriek Cuvée René) are best served 10–15°C. 

• Use a traditional gueuze glass (often with a heavier/leaded base) to let the aromas open up and the natural carbonation show its champagne-like character 

Careful and correct pouring of an Oude Gueuze is part of the experience; it keeps the taste crisp and refined! Here’s how to make every glass unforgettable:  

1. Stand the bottle upright for a while so natural sediment settles. 
2. Open gently (these beers are lively). 
3. Hold the glass at 45° and pour slowly. 
4. Rotate the glass while pouring to moisten the inside; this ensures a stable head of foam. 
5. As the glass fills, straighten the glass and finish down the center to build a nice head. 
6. Leave the last bit in the bottle if you prefer a clearer pour (sediment is natural). 

Serving tip: 10–15°C is the sweet spot for complexity and aroma. 

Fruit lambic beers are best enjoyed fresh to savor their vibrant fruit character and natural sparkle. Consume within 24 months after bottling for the optimal taste experience.  

Once opened, fruit lambic bottles should remain refrigerated and be enjoyed as soon as possible, ideally the same day or up to 5 days with a good bottle stopper.   

Cellaring: Unlike traditional lambic beers, fruit lambics (such as Lindemans Kriek, Pecheresse, and Framboise) do not continue fermenting in the bottle, so long-term aging is not recommended as their delicate fruit aromas fade over time.  For more information about beers that evolve beautifully with age, see the next question.

Traditional lambics are crafted to evolve with time. They can age and develop for 10 years or more.  

• Store bottles upright in a cool, dark, steady place (a cellar is ideal) 
• Over time, they can develop deeper complexity and refined aromas 
• A classic approach is to enjoy one bottle now, and age one bottle to be enjoyed later 

Yes, sediment is completely normal and safe in traditional, bottle-fermented lambic beers. It’s a natural result of fermentation and maturation. 

If you prefer a clearer glass, let the bottle rest upright and leave a little of the sediment behind. If you prefer a more rustic character, you can pour a small amount of sediment into the final glass. 

Gushing is usually caused by temperature and movement, not a production flaw. 

For the best tasting experience, we recommend:  

• Chill the bottle well and avoid shaking/transporting right before serving. 
• Let it rest upright for at least 30 minutes. 
• Open slowly over the sink and keep the bottle angled slightly away. 
  
  

If a bottle consistently over-foams or tastes off, please submit a Quality Complaint here. 

Nutritional values of our beers vary by style and by market. For the most accurate information, please visit our Product page and navigate to the appropriate product.  

Yes. Our beers are brewed without animal products and are suitable for vegan and vegetarian diets. 

Lindemans beers are brewed with barley and wheat, which means they include gluten—a common allergen.

If you have allergies or dietary restrictions, please consult the label and product pages, or contact info@lindemans.be. 

We offer a wide range of lambic beers with varying alcohol levels to suit every taste, including: 

• Fruit lambic beers: typically 2.5%–3.5% ABV (in some markets, such as the USA, ABV can differ) 
• Traditional sour lambics, including Oude Gueuze and Oude Kriek: generally 6%–7% ABV 
• Stronger fruit beers, like Tarot Noir and Tarot d’Or: up to 8% ABV 
• Alcohol-free options: Kriek 0.0% and Pecheresse 0.0% contain 0.0% alcohol 
  
  

Always check the label for the most accurate ABV in your market. 

No. We don’t use artificial flavours or colours. We rely on traditional brewing methods, natural fermentation, and real ingredients to create aroma, colour, and taste. 

If you’re visiting with children or prefer alcohol-free options, let us know when filling out the booking request form. We’ll advise what’s possible and ensure the visit is enjoyable for everyone. 

Tour formats can vary by group and availability. Explore our Visit Us page to find information about the tour duration, what’s included, and beer tasting details. If you have specific needs (timing, mobility, group size), contact us for assistance. 

Most of the visitor tour route is accessible. Some areas (such as the brewing room) may have limited accessibility. Please contact us in advance so we can advise on the best route and any accommodations. 

Yes, there’s ample parking available, including EV charging stations. 

Our Gift Shop is open Monday – Friday from 8:00 – 17:00, no appointment needed.  

Brewery tours are offered by reservation only and are led by our trained guides.  You’ll get an exclusive look behind the scenes of our historic brewery, learn about spontaneous fermentation, and taste our unique lambic beers. It’s a great way to experience our heritage firsthand and understand what makes Lindemans beers so special.  

Please note that we offer guided tastings only; we do not sell food or operate a full bar.  

 We'd love to help. Email us at info@lindemans.be, and our team will be happy to provide all the details you need, including the contact details of our importers and/or distribution partners.   

Yes, visit our brewery gift shop in Vlezenbeek, where you’ll find the full range of Lindemans beers—including our fruit lambic beers, traditional sour lambics and limited-edition blends. The shop is open on weekdays from 8:00-17:00.  

Prefer to shop from home? Order online through our webshop (available for delivery in Belgium only). 

Send us an email at info@lindemans.be with your location and we’ll check where you can find Lindemans near you. You can also order your favourite beers straight from our webshop and have them delivered to your door, or visit our Gift Shop at the Vlezenbeek brewery weekdays from 8:00-17:00. 

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Our fruit lambics—like Kriek, Framboise, or Pecheresse—pair wonderfully with creamy cheeses, charcuterie, fruity desserts, and dark chocolate.   

Our traditional sour lambics, such as Oude Gueuze or Oude Kriek, pair with more refined pairings like oysters and seafood, pâté, aged cheeses, or rich meat dishes where acidity can cut through the fat.  

Visit our beer product pages for specific sweet and savoury pairing recommendations.

Yes. Our fruit lambics are great in creative cocktails, spritzes, desserts and fruit-based sauces thanks to their vibrant, fruity character.  

Our traditional lambics add depth and acidity to marinades, reductions, and refined dishes (think seafood, rich sauces and aged cheeses).  

Visit our Food Recipes page to discover delicious recipes with beer.

No. We’re completely separate companies. Lindemans Brewery is a Belgian family brewery known for lambic beers; Lindeman’s Winery is an Australian wine producer. Almost the same name, but a  different world and category of alcoholic beverages. 

Yes. Lindemans beers are often enjoyed by people who don’t like the typical beer taste. Thanks to their unique sweet-sour balance and fruit-forward character, lambic beers taste very different from regular beers. Just like sparkling wine, they’re not bitter at all, which makes them surprisingly refreshing and easy to enjoy. Even non-beer drinkers find our fruit beers accessible, flavourful, and pleasantly surprising. They can even be used to craft creative cocktails, adding a fruity twist to your favourite mixes!   

All Lindemans fruit beers start with lambic. The difference is in the final profile: 

• Traditional lambic / Oude Gueuze / Oude Kriek are drier, more complex, and typically more tart, often evolving further in the bottle. 
• Fruit lambic beers are lambic blended with fruit for a smooth, vibrant fruit character and an accessible sweet-sour balance. 

• Lindemans Kriek is fruity, approachable, and easy to enjoy, built around vibrant cherry character. It is pasteurized to stop fermentation in the bottle.  
• Lindemans Oude Kriek Cuvée René is drier, more tart, and more traditional in profile, made for those who love classic lambic intensity and complexity. It continues to ferment in the bottle and has a 7% ABV. 

Lambic is a traditional Belgian beer made through spontaneous fermentation. Instead of adding cultivated yeast, the wort is exposed to wild yeasts and micro-organisms from the environment, creating lambic’s distinctive complexity and gentle sourness.  It can only be brewed in a small region of Belgium in the Senne River Valley. 

Lambic is closely linked to this region because spontaneous fermentation depends on the local mix of wild yeasts and micro-organisms found in the air and in historic brewery environments. Over generations, brewers in and around Brussels and the Pajottenland developed techniques, like cooling the wort overnight and long barrel maturation, that work hand-in-hand with those local conditions. 

Today, you can find excellent spontaneously fermented beers elsewhere, but traditional and authentic lambic remains rooted in its Belgian birthplace, shaped by regional microflora, climate, and centuries of know-how passed down among local breweries and blenders. A lambic beer is always spontaneously fermented, but a beer of spontaneous fermentation is not always a lambic. 

Most beers use cultivated yeast strains selected for consistency. Lambic is defined by spontaneous fermentation and long maturation, which creates its signature depth, gentle sourness, and complex taste. 

• Lambic is the base beer, spontaneously fermented and matured. There is no carbonation or foam, similar to a wine 
• Oude Gueuze is a blend of young and old lambics, typically bottle-fermented for natural sparkle, like champagne 
• Filtered Gueuze is a one-year-old lambic, filtered, saturated and pasteurised in bottle. It is less sour in taste and more accessible 
• Kriek is lambic matured with cherries. The taste profile can range from traditional tart to fruit-forward styles 
• Faro is a sweeter lambic style made with candy sugar, traditionally easy-drinking with the perfect sweet-sour balance 

There’s no difference in style. “Geuze” is the Dutch spelling and “Gueuze” is the French and English spelling also. Both refer to the same traditional lambic blend style. 

Yes. We offer alcohol-free versions of some of our iconic fruit beers. Lindemans Kriek 0.0% and Lindemans Pecheresse 0.0% deliver fruit-forward character with 0.0% alcohol.