Loving the Belgian in my life

30% wheat, 70% malt. Now, although I love this beer (cherry champagne, basically), Lindemans do cheat in calling this beer a "Lambic kriek" - it's too much of a girlie sweet alcopop and sugar has definitively been added.Lambic beer is created via spontaneous fermentation, meaning that fermentation is activated by wild yeasts and bacteria native to Brussels (the Senne Valley), and this process gives it a dry, sour taste. Once fermentation is started, the beer is siphoned into old oak port, sherry or even wine casks. Lambic Kriek then has sour cherries added to it post-fermentation - these, with pits intact, are left in for a number of months and cause further fermentation due to their inherent sugar content. The final product contains no residual sugar, so possesses a cherry aroma but no sweetness on the palate.
However, Lindemanns does something a bit different - instead of lambic they use oud bruin ("old brown" or Flanders brown) as a base, which goes through two fermentations and results in a beer with a sweet and sour palate, and to this they add a cherry syrup to achieve the alcopop smell and taste .
And Raving Maenad LOVES it. 85 points.