Lindemans Variety 4Pk

Lindemans Variety 4Pk is a four-bottle sampler of Belgian fruit lambics from Lindemans Brewery, each around 3.5% ABV. The pack showcases the brewery’s award-winning range — notably the Framboise, which earned 98 points and a “Top-Rated Fruit Lambic” designation at the World Beer Championships and took First Place at the U.S. Open Beer Championship in 2013.
Quick Facts: ABV: ~3.5%  |  Origin: Vlezenbeek, Flemish Brabant, Belgium  |  Style: Fruit Lambic  |  Brewery: Lindemans Brewery
Production & Heritage
Lindemans Brewery has operated in Vlezenbeek, just southwest of Brussels, since 1822 — placing it among Belgium’s oldest continuously operating lambic producers. The brewing process relies on spontaneous fermentation driven by wild Brettanomyces Bruxellensis and Brettanomyces Lambicus yeasts, a technique unique to the Pajottenland region and the Senne Valley. The mashbill combines 70% malted barley with 30% unmalted wheat, and the resulting lambic matures for at least one year before fruit is added. Critically, Lindemans brews lambic only during the cooler months — from late September through late April — because warmer summer temperatures increase the risk of microbial infection during the open-air cooling stage.
Tasting Notes
Aroma: Each bottle opens with its signature fruit — the Framboise leads with bright raspberry, the Pêche delivers ripe stone fruit, the Kriek offers deep cherry, and the Apple recalls a walk through a spring orchard. Beneath the fruit, the characteristic yeasty, slightly funky undertones of lambic fermentation are present across all four.
Taste: Entry is immediately fruit-forward and sweet, with raspberry, peach, cherry, or green apple flavors arriving cleanly. At mid-palate, the tartness from wild-yeast fermentation begins to assert itself, creating a layered push-pull between sweetness and acidity. The Framboise and Kriek lean more toward sour complexity, while the Pêche and Apple tilt slightly sweeter and more approachable.
Finish: Each beer finishes crisp and refreshing, with moderate acidity that cleanses the palate. Lingering fruit aromatics — particularly raspberry in the Framboise and stone fruit in the Pêche — persist gently without cloying sweetness.
How to Drink the Lindemans Variety Pack
All four lambics are best served chilled, between 40–45°F, in a tulip glass or flute to concentrate the fruit aromatics. Drinking them neat allows the interplay of wild-yeast tartness and fruit sweetness to express itself fully.
Lambic Spritz: Use the Pêche or Apple as a base with a splash of sparkling water and a citrus twist — the low ABV and natural fruit character make a sessionable warm-weather drink.
Berliner Shandy: Blend the Framboise 50/50 with a light pilsner for a fruit-forward beer cocktail that balances tartness with malt.
Kriek Kir: Pour the Kriek into a flute in place of sparkling wine for a Belgian twist on a Kir Royale — the cherry tartness mimics the cassis element beautifully.
Best For
Introducing someone to Belgian lambic and sour beer styles
Hosting a guided tasting flight at a dinner party
Gifting a craft beer enthusiast who appreciates traditional European brewing
Warm-weather sessions where low ABV and refreshing acidity are welcome
Frequently Asked Questions
What does Lindemans Variety 4Pk taste like? Each beer is fruit-forward and slightly tart, balancing natural fruit sweetness — raspberry, peach, cherry, and apple — against the sour, funky complexity that comes from wild-yeast lambic fermentation. The overall impression is refreshing, aromatic, and lighter-bodied at around 3.5% ABV.
How does Lindemans compare to Cantillon? Cantillon lambics are typically drier, more intensely sour, and unsweetened, targeting a purist audience that prizes traditional bone-dry lambic character. Lindemans fruit lambics are sweeter and more fruit-forward, making them significantly more approachable for drinkers new to the style.
Is the Lindemans Variety Pack good for beginners? Yes — the fruit-forward sweetness and low ABV make these among the most accessible entry points into Belgian lambic and sour beer. The variety format also lets newcomers discover which fruit expression they prefer.
Where is Lindemans made? Lindemans Brewery is located in Vlezenbeek, a village in the Flemish Brabant province of Belgium, just southwest of Brussels. This places it squarely within the Pajottenland region, the traditional heartland of lambic production where the necessary wild yeasts occur naturally in the air.
What foods pair well with the Lindemans lambics? The Framboise pairs well with dark chocolate or fresh berry desserts, where raspberry echoes the fruit in the beer. Pêche complements mild soft cheeses like brie or fresh chèvre. Kriek stands up to rich duck or pork dishes where cherry acidity cuts through fat. The Apple works with light salads featuring goat cheese and walnuts, and all four suit a classic Belgian waffle with whipped cream.
What sizes does the Lindemans Variety Pack come in? The standard format is a four-pack containing individual bottles, one of each fruit flavor — Framboise, Pêche, Kriek, and Apple.
Is the Lindemans Variety Pack worth the price? The pack positions as an accessible entry-level introduction to authentic Belgian lambic, offering four distinct fruit expressions at a price point well below what traditional gueuze or aged lambic commands. For drinkers exploring the category, it represents strong value as a tasting sampler.
Why Lindemans?
Spontaneous fermentation is one of the oldest and rarest brewing techniques still practiced commercially, and Lindemans has been doing it in the same location since 1822. The winter-only brewing schedule, year-plus maturation, and reliance on wild ambient yeast make this a process that cannot be rushed or replicated outside its geographic origin. The Framboise’s 98-point rating at the World Beer Championships and repeated wins at the U.S. Open Beer Championship confirm that the approach produces results recognized at the highest competitive level. This variety pack distills over two centuries of lambic tradition into four bottles, each demonstrating how a single fruit addition can reshape the same wild-fermented base into something entirely different.