I much prefer Liefman's or Cantillon or some other krieks to Lindeman's (I prefer kriek to peche, and also love a great framboise), and if you're ever in Wisconsin do yourself a favor and get a few bottles of New Glarus Belgian Red, made with LOTS of cherries. IMHO, Lindeman's is way too sweet and not really that complex, although I thought it was great as a starter kriek and until I had it a few times, AND until I got a chance to try some more famous Belgian fruit krieks/fruit blended (or 100%) lambics.
I like the interplay of fruit with Belgians in general including dubbel or quadruple, and am recently trying plums with a kettle soured saison (kegging it tomorrow). I don't do traditional sours because my basement brewery is also a home winery and I don't want to take a chance of infecting my winery with live bugs, although I risk an occasional kettle sour.
Anyway, another means I have used in the past a few times to try and mimic some of the fruit intense Belgians, is to combine fruit puree with tart cherry 100% fruit liquid concentrate. Tart is Smart is good. Cherry Bay Orchards even better. Both available on Amazon. I have researched the pounds of cherries per liter (convert to gallons) of finished beer in Liefman's, determined the number of cherries per oz. of the concentrate, calculated along with added puree for how much I'd need to mimic their beer, and shot for that degree of cherry flavor. It's worked great, even if not blended with lambic.
I have even timed making a Belgian kriek so that I pick the cherries the same day that I puree them and add to secondary / end of primary. It also makes a difference!