Day 63, 3.4.11., Lindemans Pêche Lambic

Lambic is a style of beer that originates in the Pajottenland region just outside Brussels in central Belgium.  It's a 'wild beer' style meaning that yeast is not manually added to the wort, but instead the hot wort is traditionally allowed to cool in shallow trays, where wild yeast blown in on the breeze finds it's way into the wort.  Beer made with this process of fermentation is also sometimes called farmhouse ale, after the practice of fermenting in attics and other available spaces in farmhouses in the Belgian countryside. 
But what sets lambic apart from other wild ales is that after fermentation, fresh whole fruit is added to lambic giving it fruit flavors as the main aroma and flavor characteristics.  Traditionally, this was done in order to mask the off flavors that result from wild fermentation.
Although lambic style beers are now made the world over, Lambic actually has terroir like Champagne does, and only wild fruit beers made in the Pajottenland region are technically Lambic.  Lindemans is one of the most widely available Lambics here in the US.
The Pêche (peach) variety poured light amber and fairly clear, with a big fat fluffy white head.  The nose is, not surprisingly, all fruit.  The nose comes through as dried stone fruit, peach and apricot.  But there's also some aromas of sour apple.
On the palate, the beer is quite sweet.  Peach undoubtedly is the primary flavor, with very little hop bitterness or malt flavors.  But there's also cider flavors and some funky, sour nearly rotting notes.  This is presumably a result of the Brettanomyces wild yeast.
This is an interesting style, not one that I'd necessarily drink more than one glass of, but fun to try.
6 out of 10.