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Eight generations ago, in 1809, the Lindemans family ran a farm in Vlezenbeek, at the edge of Brussels. In order to keep everyone busy throughout the Winter months, it was decided to incorporate a small brewery on the premises, brewing Lambic beers.Due to the growing success of these Lambic beers the brewery grew in importance, which ultimately led to the fact that the farming activities were ceased in 1950. From that moment onwards the Lindemans family started producing Geuze and Kriek in abundance.In 1978 they re-launched Faro ( a popular drink during Breughel's lifetime) after this had nearly completely disappeared. Their "Framboise" (raspberry-flavoured beer) was launched in 1980 and this fruit beer proved to be such a success that Lindemans promptly decided to create another 2 new fruit beers: "Cassis" (blackcurrant-flavour) in 1986 and "Pêcheresse" (peach-flavoured Lambic) in 1987.The production capacity of the old brew-house was getting too small to keep up with the continually increasing demand for Lambic beers. In 25 years the production quantity increased from 5,000 hectolitres to 50,000 hectolitres. In order to ensure that the quality of the Lambic beer would not suffer from this increased production demand, a new brew-house was installed right next to the old brewery, with a capacity that was three times the previous level.In 1995, after some creative research, the brewery carried out some new experiments with their Lambic beers. The result? A new and unusual beer: "tea beer", a beer with a surprisingly sweet and sour lemony taste.Brouwerij Lindemans' mission: throughout its 200 years' history this “family” brewery has developed into a professional enterprise that is determined to remain faithful to the traditional methods of brewing Lambic beers by means of spontaneous fermentation. Fully aware of the uniqueness of this production process, the brewers are intent on upholding and respecting these traditional fermentation methods for years to come. Nowadays the farm-brewery is completely surrounded by the brew-house, the fermentation attics and cellars, the bottling line and the storage areas.
Lambiek LindemansKriek LindemansGeuze LindemansFaro LindemansPecheresse Framboise Cassis LindemansApple LindemansGeuze Cuvée René Kriek Cuvée RenéGrand Cru Lindemans
Opening times for sale to the general public: Mon - Fri: 7.30 a.m. - 12.30 p.m. 1.30 p.m. – 5 p.m. Saturdays: 8 a.m. - 12.30 p.m.
Vlezenbeek - Vlaams Brabant
Lenniksebaan 1479 - 1602 Vlezenbeek
Geert en Dirk Lindemans Tel. +32 (0)2-569 03 90 Fax +32 (0)2-569 05 10
info@lindemans.be
www.lindemans.be
Yes, recipes are available on the website.Sample recipe: Goat's cheese on a bed of rhubarb compote and Kriek LindemansIngredients:4 little goat's cheeses4 stalks of rhubarb4 teaspoons of lavender honey50 gr of sugar4 dl Kriek Lindemans50 gr toasted almond flakes4 leaves of mintPreparation:Clean the rhubarb and cut it into 5 cm (2") pieces. Hold some of it back to cut into wafer-thin ribbons and to preserve in sugared water. Mix the rhubarb with the sugar and stew it. When the rhubarb is cooked, you can add the beer. Put the 4 little goat's cheeses in an ovenproof dish and cover each one with a spoonful of lavender honey. Place the dish in a preheated oven for several minutes. Presentation:Put some of the lukewarm compote in a deep plate and put the warm goat's cheese on top. To finish off, add a few of the rhubarb ribbons and sprinkle over a bit of mint and some of the almond flakes.
