It's Gin O'Clock at Brewery Lindemans
Author: Erik Verdonck / Published: 2015-09-22 10:11:11 +0200 / Last Updated: about 2 years ago
Thus, two regional products melt into a unique new drink: the traditional oude kriek produced with spontaneously fermented lambic from the Pajottenland region near Brussels is combined with artisanally distilled gin from the nearby city of Aalst.
Two gins are on offer, one clear and one red. The colourless gin is made with 15 different herbs and a distillate of Oude Lindemans Kriek Cuvée René, a beer that is steeped in tradition.
“We brew with whole sour cherries (krieken), in keeping with lambic tradition,” brewer Dirk Lindemans says.
Patrick Van Schandevijl, who stokes up the kettles at De Moor, elaborates: “The gin was distilled with pure grain alcohol. It has a delicate aroma of krieken cherries with a touch of almond coming from the cherry stones.”
Patrick recommends trying the gin on its own before adding tonic water or using it in a cocktail. Chilling it will kill some of its subtle aromas and flavours he warns. This is a refined gin that can stand alone in the opinion of the distiller who has poured his heart and soul into producing the drink.
If, however, you do want to mix it, you could do worse than take inspiration from cocktail expert Manuel Wouters from the well-known Antwerp cocktail bar Sip’s. His suggestion for this clear gin is to pair it with a simple tonic water, lots of ice and a grapefruit garnish.
Two Trades Into One
Just like its clear brother, the red gin is distilled on a base of Lindemans Oude Kriek Cuvée René. Its beautiful light-red colour is achieved through the addition of fresh krieken juice.
The fresh, subtle aromas of citrus precede a strong citrusy taste in the mouth.
The judicious addition of herbs has produced a balanced, mild gin with the taste of the krieken cherries coming through in the subtle finish.
We highly recommend the red gin, either on its own or paired with neutral-tasting tonic water. In a cocktail it mixes well with a prosecco, for example.
Oude Kriek, brewed from a lambic base, is typical of the area surrounding Brussels, the Pajottenland in particular. The Lindemans family brewery has been plying its trade here since 1822.
The area is home to an exceptional microflora, the so-called ‘wild yeasts’ of the Brettanomyces family; a traditional lambic starts to ferment spontaneously when it comes into contact with these bacteria in the air.
The De Moor distillery is also committed to traditional artisanal production methods. Their entire production of gin and grain jenever is done in-house, from the grain to the glass.
It took Lindemans & De Moor a year to get these two new gins perfected to their satisfaction and ready to introduce to the world. Patrick Van Schandevijl has already worked with beer distillates – eau de bière - at the request of various brewers.
“You can draw many parallels between our world and that of beer,” he says. “You are working with the same basic ingredients, in this case, a beer mash without hops.”
The gin that is popular around the world today has its roots in the Low Countries, particularly in the area that is now Belgium.
English soldiers discovered our local grain jenever when they were helping to fight the Spanish occupation in the 16th century.
They adopted the habit of having a little nip of jenever before going into battle to strengthen their resolve, in other words, to lend them some Dutch courage.
When a mini ice age arrived in the second half of the 16th century, the authorities decreed that grain could only be used to make bread.
The solution was to gradually increase the dosage of some of the herbs in the drink.
And this is how gin was born, with its aromas of juniper berries, coriander, orange peel, cinnamon and a range of other herbs that were first used in the production of the classic grain jenever (genever).
The first gin made on a base of authentic kriek lambic would not arrive until many centuries later; moreover, this is the first gin ever to be crafted from a Belgian beer distillate...
If you would like to taste the Lindemans Premium Distilled Gins just book a visit to Brouwerij Lindemans and experience this truly unique product first-hand.
B-1602 Vlezenbeek (Sint-Pieters-Leeuw)
Recent Blog Posts
At the BeerLovers’ Café just behind Liège’s City Hall we get together to taste the limited edition Chimay Grande Réserve Fermentée en Barriques 2018, a Trappist beer aged in whisky barrels. ... [ read more ]
LIESHOUT/STEENHUFFEL - Since 2016 the Palm, De Hoorn and Rodenbach breweries have been owned by Bavaria, a Dutch-based brewer. Two years after the takeover, Bavaria has been re-named Swinkels Family ... [ read more ]
BRUSSELS - To be authentic is not a competition and neither is it a fashionable attitude. You either are an authentic brewer or you are not. You are driven, you make great beers that have a soul, you ... [ read more ]
LEUVEN - 12,500 fans made their way to Leuven for what was already the 15th edition of the Zythos beer festival. Many fans travelled a long way to get to Belgium. They flocked here from many European ... [ read more ]
MARCHE-EN-FAMENNE - “Their cuisine is on a par with that of the French and the portions are generous...” When people discuss the Belgian art of living, it won’t be long before the term ‘Burgundian’ ... [ read more ]
You must be logged in to leave a comment
VLEZENBEEK - “Prepare three original finger food creations using the Lindemans lambics and fruit beers” … this was the challenge set to four previous laureates of the renowned Prosper Montagné c... [ more ]
VLEZENBEEK/DILBEEK - It is often said that lambics are only for those with an experienced palate. At Brouwerij Lindemans, one of Belgium’s favourite brewers of this traditional style, they beg to differ. ... [ more ]
VLEZENBEEK/BRUSSELS - Lambic beers are going down a treat across the globe; the same goes for pure tastes. “Look at the Belgians,” comments Dirk Lindemans, co-owner and CEO of Brouwerij Lindeman... [ more ]
PAJOTTENLAND/BRUSSELS -The times are changing. Beer in gastronomy is taken seriously nowadays, both in recipes and to partner a dish. This was obvious once more during the latest edition of the Prosper Montagné cooking ... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.