Tag Archive: Fruit


Lervig: Shiga Kogen: Yuzu Raga (Norway: Fruit Lager: 5.5% ABV)

Visual: Pale grain to yellow. Clear body with a good sized off white head. Lots of small bubbled carbonation.

Nose: Tart lemon to jiff lemon. Tart grapefruit. Yuzu? Fresh. Yellow raspberry. Lightly yeastie.

Body: Lemon curd. Yellow raspberry. Yuzu? Flour touch. Palma violets.

Finish: Lemon curd. Tart lemon. Yuzu? Tart grapes. Clean sheen feel. Touch of bitterness and hop oils. Flour. Lightly gritty bitterness. Peppery.

Conclusion:Soooooo. Have I ever eaten Yuzu? I honestly can’t remember. I know I have had a variety of Yuzu based and infused drinks. Deffo had them. I just cant remember if I have ever had the thing itself.

Anyway, the tart fruit character is very up front here. Very fresh, mixing lemon, grapefruit and yellow raspberry like notes. Or probably just tastes like yuzu and I would know that if I could remember trying it.

Probably.

The lager styling beneath the fruit is clean, with a slight hop oil sheen. It has a good, slick texture and slight noble hop feeling palma violet notes. The mouthfeel is slightly bohemian pilsner like, but generally the lager is only here as a mouthfeel, the yuzu is here as the flavour.

Because of that it is kind of simple, but refreshing and smooth. One point of note it it uses a slightly gritty, and initially light bitterness. It rises to moderate bitterness, though restrained in mid body and builds to a nice kick in the finish.

It is a simple 1-2-3 punch. Good texture, good fruit usage, good underlining bitterness. Simple. Refreshing, exactly what it says on the tin. Hints of Bohemian pilsner, but with tart fruit and light bitterness.

May not be world shaking but bloody drinkable. I am happy with it.

Background: Shiga Kogen, been a while since I had anything from them. Tried a good chunk of theirs during my visits to Japan. Mixed bag, some great stuff, some average. Lervig on the other hand tend to be spot on. Anyway I’m guessing Raga is the Japanese spelling of lager when adapted to their katakana alphabet, what with this being a lager and all. Yuzu is tart citrus fruit. I may or may not have tried it. My memory is fucked. Another beer from Independent Spirit. Went with Ritualz – CDR for music. Wonderfully weird and haunting music.

Vault City: Strawberry Skies (Scotland: Fruit: 8.5% ABV)

Visual: Cloudy, with a bright strawberry red colour. Short lived white dash of a head.

Nose: Very fresh strawberry to strawberry yogurt. Lightly tart. Fresh apples. Mild use of hibiscus. Fresh white grapes. Melon.

Body: Strawberry. Light cream. Lightly acidic. Melon and apple. Fresh white grapes. Mild herbal notes.

Finish: Lemon cream. Strawberry yogurt. Melon and apple. An air of light hibiscus. Light cream. Vanilla. Banana.

Conclusion: Hibiscus usage in a beer that I don’t hate! Wooo! Finally! I think the thing that makes it work here, where is so often doesn’t elsewhere, is that it is used as a gentle backing note. It adds spice to an otherwise sweet beer – it has a definite goal to its use and achieves that. It isn’t the main event. Everyone who is ever thinking about making a beer with Hibiscus in it, pay note please.

So, with that out of the way … Strawberries, eh?

There is such very clean and fresh strawberry style on the nose. The beer is bright red on the eye, giving a wonderful visual experience even before you get into drinking it. The first impressions for this are spot on.

Sipping brings a more balances experience. Strawberries over a gently acidic and sour base – the freshness comes across more like fresh grapes than a sour lambic. It is helped by a slightly creamy mouthfeel than makes for a thicker feel and sweetness than you would normally get in a sour. Added into that a lovely sweet melon and apple notes well expressed makes for something that is recognisable as a (just about) sour beer, but very much towards the fruitier side of things.

The finish is the biggest surprise. Fresh and sweet but with sweet vanilla and banana notes making this quite dessert like over the creamier touch.

Through it all it is a fresh thing. Those cut apple, grapes and melon all keeping it feeling just fresh enough not to be sickly. It is not a heavy element, but it sticks around as a fresh note as the strawberry fades away, keeping the beer feeling clean, with the (and yes we are back to this) hibiscus as a spicy grounding and underlying of the whole experience.

Fresh, just savoury enough, fantastic use of strawberry with dessert like thickness from the vanilla and higher abv. An utterly awesome fruit beer. If you like strawberry, and fruit in general – grab it.

Background: I like strawberries. Rarely seem to work well in a beer for some reason. So, when I saw this strawberry sour from a brewery I had not tried before, I shrugged my shoulders and figured “What the heck, I’ll take the risk. So here we are. Also, I note after buying it also uses hibiscus which I, so far, have not had good experiences with in beers, so this was more of a risk than I thought. Also includes vanilla, which I have only encountered in a few sours, but seems to be a positive when I do encounter it. Not much else to add. Grabbed from Independent Spirit and drunk while listening to the Rotten Citizens Vol 1 EP – a mix of nicely dark sounding electronic tracks.

Boon: Oude Schaarbeekse Kriek Boon 2018 (Belgium: Fruit Lambic: 6% ABV)

Visual: Dark black cherry red with a cherry-aid coloured inch of tight bubbled head. Lots of small bubbled carbonation in the body.

Nose: Smooth cherry. Black cherry yogurt. Light acidic apple. Pencil shavings. Brambles.

Body: Acidic and tart. Slight charred oak. Tart cherries. Tart apple. Dry white wine. Slight yeast funk. Slight peperami. Cherry jelly tarts. Dry cheesecake late on.

Finish: Tart red and black cherries. Gooseberry. Twigs. Puff crisps. Strawberries. Slight charring. Tiny amounts of marshmallows.

Conclusion: Most of the fruity Boon lambics I’ve encountered have leaned more towards the sweeter takes on the style, admittedly with one very notable exception. This definitely leans the other way – dry as can be at the base, which gives the moderate sweetness of the fruit influence a lot more punch.

While we are on the subject of the fruit, this is remarkably well developed in the fruit expression. From a tarter, slight sweet dessert style cherries, to black cherry yogurt style, to tarter notes that give an almost gooseberry tartness to the finish.

Despite the beer being dry, the sourness is restrained, coming across more as dry white wine (infused with red fruit natch) than, say, Cantillon level mouth puckering.

It really is a treat – there’s even a few rounding notes to add a few edges to it – mild oak influence and slight yeast funk. Beyond that there are some odd, possibly hallucinatory notes brought on by the acidity, but I’m listing them anyway – tiny sweet marshmallow notes in the finish and tiny pepperami meaty solid note to the middle. Again these could just be due to my sense being confused by the acidic character as I have seen before with similar beers. Besides those it is generally a dry wine like lambic base and well expressed cherry fruit.

Very dry, just sweet enough. Very fruity and subtly funky. Do you like lambics? Do you like tart cherry? Then I would highly recommend this. So easy to drink and so rewarding.

Background: Schaarbeekse Kriek! A very rare kind of cherry, which I have encountered once before in Drie Fonteinen’s take on a Schaerbeekse Kriek. That one really caught my attention, back when I was still getting used to lambics, so a chance to try a different interpretation from Boon was definitely a must have. Another one found at Independent Spirit – they recently got in a huge batch of sours and lambics. Went simple for music with this one – Metallica; Master Of Puppets. Metal. It goes with anything.

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.


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.

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