Craving a beer with a real sense of place? Look no further than lambic, a Belgian style of beer exclusive to a region near Brussels roughly 15 by 75 miles in size. This style of beer is made in a rather unique process involving no added yeast; rather, it's fermented with naturally occurring yeast native to the air in the region where it's brewed, much in the same way that sourdough bread is produced.
Perhaps the most popular version of lambic stateside is a raspberry-based dessert iteration: Lindemans Framboise Lambic ($12). Fermented in a two-part process, this vibrant ruby-hued brew gets its start as a traditional lambic, with an initial ferment of a mash of malted barley, unmalted wheat, and wild yeast; later, raspberries are added for a secondary fermentation, all in all lasting more than two years. Background aside, what does it taste like?