Tag Archive: Fruit


BioNoc’: Asso Di Coppe Impombera (Italy: Sour Ale: 6% ABV)

Visual: Deep black cherry red. Clear body. Thin dash of a reddened head. Small bubbled carbonation.

Nose: Cherries. Tart raspberry. Clean. Light twigs. Tart. Blueberry.

Body: Dry. Tannins. Brown bread. Yellow raspberries. Black cherry and red cherry. White wine. Gooseberry.

Finish: Full and tart raspberries. Astringent. Light wood shavings. Gooseberry. Yellow raspberry. Jammy blueberry.

Conclusion: This is dry, almost wine like and matched with a very fruity take on a red wine in how it uses the berries, matched against a crisp, kind of lambic like take on a sour base character. Initially the beer is slightly closed, but as you get used to the dryness it really opens up into a range of tart fruit. Until that though, well it isn’t Cantillon level mouth puckering but it is very well attenuated.

The fruit pushes the raspberry tartness up front, with a darker set of black cherry like fruit notes and such making for a sweet but still refreshingly tart backing note. Time lets a more jammy sweetness come out, making fuller notes that had been hinted at before. The aroma especially hinted at sweeter notes that only really develop in the body later on.

This is very good, initially dry and wine like, later on full bodied and, erm, wine like but a different kind of wine. Always fruity giving a good range of fruit notes from raspberry, through puckering gooseberry and into sweeter cherries. Only slightly closed a for a short while, and for the rest progressing in delicious and fascinating ways.

Very much worth getting your hands on, this is a treat of a fruit sour.

Background: Second and final bottle that I brought back from the Arrogant Sour Beer Festival at Moor’s Tap Room. This is from a brewery I have not encountered before, but was highly recommended, and looks to have had a few awards so I decided to give it a go. I googled what an Impombera was and ended up very confused. Anyway, by googling the beer I found out it is a raspberry sour, so I presume at least one of the many variants has a raspberry style fruit. Had just picked up Slipknot – We Are Not Your Kind so put that on as background music. Had heard it was a return to form and, yeah it is amazing, heavy and brutal. Thought I was slightly going off Slipknot but nope, I am back in.

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Bokkereyer (Aka Methode Goat): Framboos Vanille 2018 (Belgium: Fruit Lambic: 6% ABV)

Visual: Bright cherry red, with only a thin white rim of bubbles instead of a head.

Nose: Very fresh and very natural smelling raspberries. Toffee and vanilla notes. Soft strawberries. Cream.

Body: Soft mouthfeel. Tart apples. Creamy raspberries. Very fresh and distinctly natural raspberry. Slightly dry. Peach.

Finish: Fruity fresh raspberries. Vanilla. Cream. Tart apples. Very clean. Peach notes. Grapes. Mild tannins. Oak. Oats.

Conclusion: OK, wow, the is fruity. Now that should not be a shock, ir is a Framboos – a raspberry lambic – but I have found that while a lot of Framboos have that tart raspberry character, they often loose a lot of the fresher and sweeter elements of the fruit. None I have encountered have had quite such a full on expression of the full range of the fruit as this has.

It is fresh, mouth-filling and tart, and really expresses the flavours. I think it may be because of the vanilla beans adding a sweetness and creaminess that not just restores oft lost elements of the raspberry, but also works well against the tart apple notes of the lambic base. It makes for something very easy to drink and rich in flavour. From somewhere peach notes come out, combining with the raspberry and creamy to make this almost like a peach melba lambic, and that is just exceptional. (Note: Yes I did double check this isn’t one of the lambics they had that actually had peach in). It keeps the tart flavours, but none of the heavier horse blanket notes you see with a lot of lambics. A touch of tannins, but that is it. A very different and smooth take.

The main call to a more traditional lambic base is in the finish – here it is dry, with some oats, oak and such like. It gives a more recognisable beer and lambic character to something that is a bit away from a traditional take on the style, underlining it and emphasising everything that came before by its contrast.

Wonderfully fresh, fruity but without being fruit juice like. The tart lambic is restrained but still unmistakable – this is possible my favourite of the Framboos I have encountered. The vanilla smooths the edges but does not diminish the quality or complexity.

An exceptional beer.

Background: This is a mix of one, two an three year old lambic with a mix of three types of raspberry and made with Madagascar and Tahitian vanilla beans and bottled January 2019. Before this I had just known Bokkereyer by reputation of quality and their rarity, so reading those words gave me an idea of why this tiny brewery was making such a fuss. There were six different bottles available to try at the Arrogant Sour Beer Festival at the Moor Tap Room, and I quickly decided this one was one I wanted to try. I say Bokkereyer, as that was how they were listed, but a quick google tells me the brewery has changed its name to Methode Goat, though I can’t find why. I’m guessing a big brewer and a trademark court case threat. Anyway, was super excited to try this at the end of the festival, and had tried to pace myself so I could try to do it justice in the notes.

Cantillon: Vigneronne (Belgium: Fruit Lambic: 6% ABV)

Visual: Cloudy lemon to peach skin.

Nose: Dried apricot. Old muggy hops. Oats. Dry white wine. Dry in general. Slightly bready and fluffy popcorn. Crusty white bread.

Body: Crusty fresh white bread. Dry, thick hop feel. Dandelion. Sour white grapes. Slight tart apricot. White wine. Oats.

Finish: Flour. Fresh crusty white bread. Dandelions. Soft lemon. Gentle hop like bitterness. White wine.

Conclusion: This is not what I expected from a Cantillon. What I expect from Cantillon is, at the very least a very dry beer, at at the most a mouth puckering sour bomb. This has comparatively restrained sourness, a fluffy, fresh and bready mouthfeel and even some taste, and a .. erm .. kind of dandelion like vegetable character. I’ll get to that last one in a minute to explain more I promise. They are layered in amongst the tart grapes which are more recognisable as traditional elements and against what feels like an old, slightly muggy hop bitterness.

It is still white wine forwards in flavour, dry but not super dry, and it is delicious, it just has a much fuller body than a lot of the super dry Cantillons so I had to take a short while to get my bearings. It is just as rewarding as harsher Cantillons and much more easy going. It feels like a super enjoyable way to introduce people to the brewery without expecting them to jump in head first to the sour dry attack that they often are.

It is a chewable yet tart, like a flour thickened lambic that is very white wine fronted. A lot of you may be put off by my referring to the flour/vegetable notes of dandelion. Please don’t be, basically it is the best way I can get an odd note across. It is like if you drank dandelion and burdock, but without the burdock. If that makes any sense at all. It is that kind of influence here and not an unpleasant one.

A mellow tartness, full on wine flavour, thicker feel take on a Cantillon, and I would say that is very much worth trying. Not as huge range as some others but makes up for it by being much more approachable and easy to get into.

Yeah, I dig it, an easygoing Cantillon that does not compromise to do that.

Background: Another one from the Arrogant Sour Beer festival over at The Moor Tap Room, and this is a rare opportunity these days – A beer I have not previously tried that is both in Michael Jackson’s 500 Great Beers, and the 100 Belgian Beers To try Before You Die book. I tried the low hanging fruit of those books years ago, so this was a nice surprise. Did a quick double check on the abv of this, as most places list it as 5% ABV, but looks like it abv got raised to 6% recently. And by recently that could be any time in the past decade. I lose track of time easily. Also, before anyone points it out, I am aware that most Dandelion and Burdock these days is made with neither of those ingredients, but the analogy is the closest thing I had for identifying a flavour, so please allow me this one.

7Bräu: Dalseo Orange Ale (South Korea: Fruit: 4.2% abv)

Visual: Lightly hazy apple to lemon juice. Thin white dash of a head.

Nose: Orange juice. Rose petals. Brown bread to bready hop character. Slight sulphur.

Body: Brown bread. Savoury orange juice. Bready hops. Lemon. Vanilla. Sweeter orange juice later on.

Finish: Brown bread. Light hop bitterness. Crumpets. Petals. Slight lemon. Grows in earthy bitterness over time.

Conclusion: This is a, erm, gentle, kind of bready beer at the base. Imagine the kind of bready, yeasty character of Orval, but imagine it is nowhere near as complex, just in the same ballpark to give kind of an idea.

The orange character feels fairly savoury at the start, a gentle backing that develops a light sweetness over time. While the bready character is generally dominant it feels like a nice balance for a not too fruit dominated beer – it always feels beer first but never loses the fruit character,

However, with that said, the flavours, while balanced are also quite pedestrian. There is early bitterness, simple orange with a touch of vanilla – it isn’t bad but is overly savoury and doesn’t use much of the wit character which I think is there at the base.

It is ok, kind of dull but drinkable. Without the orange character it would have been an exceptionally dull beer, as it seems to very much lean on that extra ingredient for character. With it, it passes the time nicely but really doesn’t stand out.

Drinkable but not much more than that.

Background: This is a nice treat. My mate, Tony, went over to South Korea a short while back and brought a few of their beers back. He invited me over to his place to try them with him, and was willing to indulge me in me doing tasting notes on two of them. Very many thanks! It is not often you see Korean beers over here so I did not want to miss the chance. Also if the photo looks like it is in a much fancier place than normal that is the reason. This one is, I think, a wit made with orange. I have no skills at reading Korean so I am relying on google or this.

Cantillon: Mamouche (Belgium: Fruit Lambic: 5% ABV)

Visual: Clear gold. Still. Thin dash of white rather than a head. Later pours have an actual head – an inch of white froth.

Nose: Dry white wine. Rose petals. Sour. Elderberry. Wet oak. Horse blankets.

Body: Thin front. Peppery. Charred oak. Acidic back. Light lemon. Dry middle. Watery edges. Mild strawberry. White wine. Dried apricot.

Finish: White wine. Sulphur. Elderflower cordial. Dried lemon. Charred oak. Petals. Vanilla yogurt. Dandelions. Tart grapes. Flour.

Conclusion: There seems to be a trend with Cantillon beers, for me at least, that they start out feeling slightly underwhelming to my expectations, then slowly build up to gain my respect by the end. This is, well, slightly different, but it mostly matches that general trajectory. As always let me explain.

Early on it seemed slightly thin – not something I would ever expect to associate with Cantillon normally. Instead of the mouth puckering dryness what you get is an acidity that hits the back of the throat kind of harshly, an unexpected kick from the lighter front. There is an elderflower cordial taste, watered down a lot to create an experience that lacks lustre.

Time brings out a lot of white wine dryness, in fact this may be he most white wine like I have encountered in a lambic. The elderflower flavour seems to polish off some of the edges you would expect from Cantillion, but adds a bunch of new ones itself.

It adds a lot of petal, dandelions and similar floral notes which go into slightly charred and peppery notes later on. This side of things didn’t really work for me – so while the beer definitely improved on Cantillion’s usual drinking trajectory it doesn’t end up at the usual high. Just ends as a shrug and a “it’s ok.”

It is a white wine, floral and somewhat acidic thing that doesn’t grab me like the other Cantillons do and doesn’t feel like it earns the time to took for it to improve.

A distinctly sub optimal Cantillon.

Background: Shockingly (ok, not shockingly, maybe mildly surprisingly) I did not pick this up at the Moor Taphouses’ Zwanze day. They had sold out. Instead I found it in Independent Spirit a few weeks later. I’m guessing it came across as part of the same batch though. Anyway, this is a lambic made with elderflower in two year old lambic. Another new one on me – Cantillon seem to have more of these unusual experiments than I would have expected. Wasn’t sure what music was appropriate for this, so just went with an old favourite of New Model Army – No Rest For The Wicked. When in doubt go for some punk.

3 Fonteinen: Framboos: Oogst 2017 (Belgium: Fruit lambic: 5.3% ABV)

Visual: Deep black-cherry red. Still.

Nose: Fresh, tart raspberry. Sweet cherry notes. Sweet black cherry notes. Clean and fresh. Light wet twigs. Rounded red wine – Pinot Noir.

Body: Dry. Dry white wine notes. Tomatoes. Pinot noir. Tart raspberry. Light wet wood. Very clean. Tart cherries. Strawberry. Blackcurrant.

Finish: Tomatoes. Yellow raspberry. Fresh raspberries. Slight tannins. Dry white wine. Plums. Blackcurrant.

Conclusion: I had a bit of a worry on first sip of this. It has some of the tomato notes I had found hurt the 3 Fonteinen Hommage when I had it a while back. When I tried it back then I had thought that the set of notes were down to the sour cherry used in that beer, but I’m having to rethink that now. Anyway, when I encountered them again I was worried, was I going to have another bad experience with a very expensive beer?

Thankfully, no. Though that savoury tomato like element is there, the other flavours, including a mass of tart raspberry, play a much larger part. The bigger fruit character brings an almost pinot noir, heavy, fruity richness and booming character.

So, with that said, let’s take a step back and look at the beer as a whole. It is very clean feeling on the lambic side – tart and fresh but with no funk yeast character and low amounts of tannins – with only a little showing in the finish.

The body is tart, but with a heavier red wine weight, along with lighter and drier crisp white wine notes around the edges. It results in something that plays with sour and tart character, but without getting bracing or mouth puckering as a lot of the classier lambics can.

It shows a lot of the vinous and red fruit notes – now obviously there are raspberries, but also sweeter cherry and even some strawberry notes at times, going into richer plum notes in the finish. In the finish is also where the tomato notes tend to hang around. Not my favourite thing, but the more vinous notes makes everything a bit more balanced here.

Th extra fruit gives some some extra thickness over the dry lambic character – again giving more booming red wine character to the beer. Over time the tannin character does rise, especially in the finish, but now with a slight note to the body. The mouthfeel and flavour both getting more rounded and rewarding as time and heat do their thing.

So a very good beer, albeit with occasional tomato notes. Those few off notes means that I wouldn’t drop the money on it again for myself, but there is enough going on that I think that for people who don’t get the same imagery I get from that then it will definitely reward them even more.

Smooth and fruity up front, hearty, oaken and tannin touched red wine by the end. If only I didn’t get those tomato notes then this would be awesome.

Background: Been looking for this one for a while – it has a very good reputation and is bloody hard to find. So, it turned up in Independent Spirit and I grabbed it, despite it being quite hefty cost to buy. In case you are wondering Oogst 2017 basically means it is the 2017 vintage. Makes sense, right?

Had just finished watching series 2 off Castlevania on Netflix, so put on a compilation of different versions of “Bloody Tears” to listen to while drinking. Again, makes sense, right?

Cantillon: Nath 2018 (Belgium: Fruit Lambic: 5% ABV)

Visual: Hazy but generally clear body of apricot colour. Moderate off white head. Very little carbonation.

Nose: Horse blankets. Dry white wine. Dry crusty white bread. Tart. Gooseberry. Rhubarb.

Body: Tart. Tart grapes. Elderberry. Tart rhubarb grows over time. Oats. Lightly chalky. Earthy. Lemony.

Finish: Tart rhubarb. Tart white grapes. Lightly chalky. Gooseberry. Vanilla. Tannins. Lemony.

Conclusion: Ok, now rhubarb is tart, lambic is tart also. So, because of that it took me a short while while drinking this to work out where one ended and the other began. It was not immediately obvious is what I am saying. Thankfully it became more obvious over time, otherwise I was going to be very confused.

So, as you may have guessed, first impressions are very straight up gueuze like character – horse blanket aroma, dry white wine and tart grape character. Ya know, good, but I could just have bought myself a gueuze if I had wanted that. Still, even like this is has the super dry, drinkable Cantillon character and what I used to find mouth puckering level sourness back in the day. Now years later it is just a pleasant sour kick that has become an old friend.

Over time the rhubarb character came out – that recognisable tart style in the middle, then leading out into the earthy style in the finish. It turns out that, contrary to what I first thought, it actually is fairly present – it just complements the gueuze so well that it takes a bit of time to separate them. When you do thought it is like a magic eye picture image popping out – this just delicious rhubarb character mixed with the white wine dry character.

There is a bit more fruit play noticeable now as well – the tartness has a gooseberry and elderberry character at the edge. As a result the tartness already there from the grapes is pushed up a notch, but again there is that earthy rhubarb character in the finish that helps ground it.

So, despite my initial doubts, this does the rhubarb justice – a very competent lambic that, however, is slightly lacking in range compared to some other Cantillons as the base and the rhubarb are so close in character. Not their best but a solid contender and a solid Cantillion is still a hell of a beer by any standard.

Background: So, I grabbed this at the Moor Taphouse on Zwanze day – the day Cantillon releases a new, unique beer to a few pubs around the world. Of which the tap-house was one, I didn’t do notes on Zwanze as I was being *shudder* social, but it was very nice. Anyway, they had a good range of Cantillon in bottles as well so I grabbed a couple to bring back. This is one of them. Natch. Otherwise that whole story would have been pointless. This is a lambic made with rhubarb. Long time readers may have noticed I am fascinated with rhubarb beers, even if their quality varies greatly. Speaking of varied quality I was very worried -on popping the cap off this as the cork below was soaked through and smelt of harsh vinegar, so I was worried the beer was off. Thankfully on removing the cork the beer within was fine. Whew. After failing to play Pixies – Bone machine during the Bone Machine beer review, I made up for it by putting the best of pixies while drinking this. The Pixies rule.

Lost and Grounded: Moor: Left Hand Giant: Berry Lush (England: Fruit Witbier: 4% ABV)

Visual: Black cherry red. Huge strawberry red head. Small bubbled carbonation in the body.

Nose: Blackcurrant cheesecake. Blackcurrant jam. Twigs. Strawberry. Thick. Tart grapes.

Body: Wheaty. Sharp lemon. Blueberry. White pepper. Tart blackcurrant. Charring. Tart grapes. Gooseberry.

Finish: Tart blueberries. Noble hop oils. Subtle blackcurrant. White pepper. Charred bitterness.

Conclusion: There is a massive disconnect between the aroma and the taste in this one. The aroma is hugely jammy, packed with fruit flavoured jelly notes (aka Jello for our American friends). It is sweet and thick. I was kind of worried that the sweetness was going to dominate the body too much and end up with a simple, one notes, sweet thing.

That definitely did not turn out to be the case.

The first hit of the main body is a sharp lemon note that seems fairly much like your standard expectations of a good wit, which was encouraging. It was good to see signs of the base beer evident through the berries. There also was a strong white pepper character that called to the spice use in a traditional wit. However that element isn’t too well used, combining with charred notes that make the beer feel unnecessarily harsh.

At this point the fruit is pretty much non existent, and the beer was feeling really lacklustre due to the harsher notes, the lack of fruit and the base beer being overwhelmed by the charring and spice. So, massively flawed, but not in the way I expected it to be.

This however turns out to be a beer that works better when warmer and with a bit of time to air. The rougher notes subside, though do not totally vanish. The berries rise without taking over and the base wit feels like it has some room to roam.

It is still not great, but is far more drinkable than it was before. Showing evident traditional dry, lemony wit character with subtle berries backing it up. There is still too evident pepper and charring which hurt it – however if they managed to turn that down a bit then this would be a heck of a better beer.

Bad start, reasonable end, but definitely needs work.

Background: This seems to a collaboration of some of the great breweries we have in the west country – Moor is an old fave of mine, while LHG and LAG are comparatively new kids on the block, but with some tasty beers already out from each. I’ve been feeling like a Belgian style wit for while, so when I saw this one – made with blackcurrant puree, at Independent Spirit, I figured it was worth a try. Put on a bunch of White Zombie for some retro b-movie style metal fun.

Oud Beersel: Green Walnut: 2017 (Belgium: Lambic – Fruit: 6% ABV)

Visual: Clear dark yellow. Large yellow-white head.

Nose: Oats. Horse blankets. Crushed nuts. White chocolate touch. Dried apricot. Moss.

Body: Acidic apple. Acidic pears. Lemon sherbet. Tart and acidic. Tart grapes. Cashew nuts. Dry white wine.

Finish: Lemon sherbet. Cashew nuts. Moss. Tart apples to cider. Dry white wine. Earthy notes, Charred notes.

Conclusion: Now this is nutty, very distinctly nutty, however lambics are fairly often nutty so I am unsure where the lambic base influence ends, and the green walnut addition begins. So, Let’s look at it as an overall beer for now, and see how things go from there, ok?

It comes in initially pretty tart and acidic on the main body, after you have moved past the fairly stereotypical horse blankets and oats aroma. The body comes in as a dry cider to dry white wine mix that gives a short sherbety burst before heading back to drying the mouth, leaving just a slight sweet sheen to keep it away from its ultra dry brethren. Throughout this is a kind of cashew nuttinesses, along with a mix of green nut flecks and moss notes that definitely call to its name. Psychosomatic due to the name? Who knows, but it gives an earthy, savoury middle to the beer that works well. Now, as mentioned the nuttiness becomes quite a bit element to the beer, maybe walnuts, but I would find it hard to say specifically.

Slightly sweet, but still tart, grapes come to again offset the hugely dry character so it doesn’t become harsh. Despite that, over time, the finish does gain a slight charred note that can come with a dry lambic. While this is not perfect, so far it has not harmed the beer as much as similar encounters with that element, so it isn’t a show stopper.

So, this feels pretty close to the standard lambic at the base – definitely more nutty than most, but I’m not sure if it is the most nutty. Time has brought out a lot more nuts than were evident at the start though, and considering the fact I have run into some pretty darn nutty lambics without the walnuts it seems to be doing ok. It is pretty dry, but not super dedicated to that part so doesn’t go too harsh or hard. Not a real stand out lambic, just a very solid one that leans into the nutty side of a lambic. I can’t complain, but it doesn’t feel super different for the odd ingredients used.

Background: This one has been on my radar for a while – a lambic made with green walnuts, a fairly unusual choice and so something worth checking out I felt. However at over 20 quid a bottle I kept finding other things to try. So, I finally bit the bullet and grabbed it from Independent Spirit. Hope it works out. Put on Heavens To Betsy – Calculated. Recent bullshit on various places online have put me back in a listening to Riot Grrrl punk kinda mood again.

Black Isle: 5-A-Day (Scotland: Fruit Session IPA: 3.5% ABV)

Visual: Darkened yellow to brown. Very large off white bubbled head.

Nose: Passion-fruit. Lightly wheaty. Light white pepper. Light hop character and bitterness.

Body: Sour-dough. Gritty bitterness. Gritty hop character. Chalk. Light tart gapes.

Finish: Gritty bitterness. High hop bitterness. Slight charring. Dry guava. Dry passion-fruit. Flour. Chalk.

Conclusion:Ok, this is one of the least fruity IPAs I have ever encountered. Which, considering it is made with passion-fruit is really a bad sign.

First impressions are of just a gritty, slightly chalky and rough thing. The beer seems to have run into the problem that a lot of session IPAs do, which that that unless they are brewed very well then the lower malt base can make the beer feel dry and over-attenuated with little residual sweetness, which can make the higher hop load just acrid rather than flavoursome.

Over time an ,admittedly still very dry, fruit character does out, but it is never anywhere near enough to push itself ahead of the dry charring that is the front of the beer. It isn’t big flavoured except in roughness, it isn’t easy drinking in any way, the hops are rough and the malt is empty. Even worse the added fruit twist does very little resulting in a beer that is both dull and harsh.

So this is a bad beer – chalky and clinging with all the worst elements holding on the longest. This is genuinely one to avoid as it has nigh no redeeming qualities.

Background: Black Isle Brewery was one of the first set of beers I did notes on, back when I was first starting the blog. They were ok but nothing special back then. Since then they seem to have a complete image overhaul and gone more into the craft beer scene rather than the more traditional ales they did before. So when I saw a bunch of their beers at Independent Spirit I decided to grab one and see how they had changed. This is is a low abv IPA made with passion-fruit. Seems simple enough. I put on Testament – Low for music to back this. No real reason, just enjoy their music.

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