Why not try something different this New Year's Eve? There are many great beers that will give you the same "Pop and Fizz" of Champagne, but offer much more in the way of flavor.
Belgian Lambic beers are spontaneously fermented beers which means they are fermented by the whims of the wild yeast that are limited to the region just outside of Brussels. This method of brewing pre-dates Champagne and is still produced by only 9 authentic breweries. Unlike Champagne, the yeast from bottle fermentation (Pop & Fizz) will remain at the bottom of the bottle.
Lindemans is the most recognizable in the U.S. (and available at The Wine Shop in Charleston). Athough I find the Lindemans products too sweet for my palate, they are indeed authentic. Many lambic brewers will add fruit to the beer. Lindemans offers several options like Kriek (Cherries), Framboise (Raspberry), Peche (Peach), Cassis (Black Currant) and now Pomme (Apple). The last two are made by Lindemans for U.S. consumption; Kriek being the most traditional of the fruit lambics.
If the fruit beer thing doesn't do much for you (Why Not? Real Men drink Fruit Beer!), then you should seek out Geuze lambic. This type of lambic is my favorite. It is very much like a dry champagne but with a sour kick. Even the Lindeman's version is a good one if you can find it.
Most of the other lambic beers are not available in WV, indirectly due to our franchising laws and the limited demand. If you happen to be in Columbus, Cincy or Pittsburgh before NYE, you can find more traditional lambics from Drie Fonteinen, Cantillon or Boone at most respectable bottle shops. If you happen to see a bottle of Giardin Kriek, please pick one up for me!
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