My latest article for The Bulletin is out today, and for the holiday of love I wrote about fruited sours:

This year, let’s draw inspiration from the traditional wine and berries and explore fruit-infused sour ales. For many, the first beers that come to mind when discussing fruited sours are the Lindemans family of lambics. Lambic is a rustic Belgian style of beer that is spontaneously fermented with wild yeasts and bacteria and left to age in barrels for up to three or more years. The finished product can be extremely sour and is often blended back with younger and sweeter lambics to temper the acidity.

Lindemans Brewery of Belgium takes that a step further and also blends fruit into its base beer to great effect, producing a product that has a fruited champagne-like quality. Its lineup includes Kriek (cherry), Apple, Cassis (black currant), Peche (peach), Strawberry, and my favorite, Framboise (raspberry).

Don’t knock those Lindemans fruit lambics—those are some amazing beers and great accompaniments to pretty much any dessert.