Tag Archive: Lambic


Oud Beersel: Oude Geuze Vieille Vandervelden 135 Years (Belgium: Gueuze Lambic: 6.5% ABV)

Visual: Cloudy yellow and pale. Small bubbled carbonation with a small white head rim.

Nose: Oats. Clean and tart. Dry white wine. Light white grapes. Muesli.

Body: Fizzy. Champagne. Slight cheesy yeast that rises. Dry sherry. Black cherry. Chalk touch. Madeira. Dried apricot. Apple cider. Moderate funky character.

Finish: Dry sherry. Sultanas. Slight chalk. Light tart apples and grapes. Plums. Tart cider. Cheese puffs.

Conclusion: Been trying a few of these darker barrel contents aged lambics recently – I quite enjoy them – they add a nice depth to what is traditionally a more sharp flavour dominated style. This one lets the wine foeder ageing show through more obviously than the others I have encountered. Lots of raisins, through into plums and black-cherry rising up out of the fresh beer.

It feels like a traditional lambic mixed up with tons of Christmas fruitcake imagery – It still shows the cider notes and white wine influence that I associate with lambics and delivers them it a dry style – however that imagery is easy matched, if not exceeded, by the red wine notes that come through.

The main lambic style is not too harsh – the traditional horse blankets aroma is muted and the main body is dry rather than sharp. It feels very dry white wine like as I’ve mentioned and it is a solid base, but here is mainly just setting a lambic sandbox for the darker red wine notes to play in.

Together it is rich and rewarding, tasting much more red wine like than it looks and all nestled within a well done lambic character. It may show more of the foeder ageing than it does the base lambic, but it is nice to see the “wine of beers” showing something a bit more red wine and sherry styled to keep fans of that happy, while still not betraying the more white wine lambic base.

A very nice experience.

Background: Another beer I picked up as part of Independent Spirit’s big influx of unusual sours. This one is a mix of one year old lambic aged in foeders that had held red Brunello di Montalcino Tuscany wine and three year old lambic from Oud Beersel foeders. I’m presuming the 135 relates to the 135th anniversary of the brewery being set up (1882).

Advertisements

Oude Geuze Boon: A L’ancienne Vat 109 Mono Blend (Belgium: Geuze Lambic: 8.2% ABV)

Visual: Apricot skin coloured body. Large solid white head. Lots of small bubbled carbonation.

Nose: Fresh brown bread. Oats. Dry. Horse blankets.

Body: Sherbet lemon. Tart lime. Frothy mouthfeel. Brown bread. Dry sultanas and dry sherry. Oats. White wine. Marmalade.

Finish: Dry sherry. Raisins. Madeira. Slight liquorice. Marzipan. Tannins. Plums. Slight marmalade.

Conclusion: This is a strange one, in that it has a fairly condensed set of tasting notes, as you can see above, yet feels complex as hell. A lot of that comes down to mouthfeel, which I find hard to describe in as florid detail as taste seems to lend itself to. Still, I’ll give it a shot.

This is dry, like, white wine dry – yet it froths up in a sherbety fashion up front which gives a completely different first impression before it sinks into that dry main body. After that it finally leads out into a similarly dry, but red wine and tannins touched dark fruit and sherry finish. A lot of the variation is expressed in terms of feel – the tannins especially are as much feel as taste and the varied acidic, dry, sweet and fresh areas give layers to the comparatively simple flavours in a way that I still feel I have not quite explained.

So, onto the main flavours themselves – generally very dry sherry like, mixing dark fruits with vinous notes – yet, again, the first elements up front are fresh lemon and lime notes that are not seen later on. Generally though this takes the lambic base and turns it bone dry, dark and rewarding. There are slight marmalade notes late on as the flavours build up – I presume this is the cognac ageing coming to the fore, rather than expressing in the wine like notes – it really is a slow build and does not overwhelm the base lambic at all. While it may not have a huge range of notes, the way it delivers them slowly over time makes it very rewarding – everything becomes bigger and heavier over time changing in intensity if not in nature.

A lot of the best points come late on in the drink, especially the marmalade notes – this is actually a fairly good thing – they are intense notes that would have become sickly if brought on earlier.

Overall this is a brilliant lambic that is far more than it seems on paper. Well worth it.

Background: This was one of the lambics got in during Independent Spirit‘s very impressive batch of sours. There are still tons I want to get. Anyway I finally settled on this one as a) Boon have been very impressive in my experience and b) it is unusually aged in ex cognac casks. From a quick google it seems that it is 4th fill casks due to the cognac being too dominant in earlier fills which is interesting to know. Anyway, put on some White Zombie for drinking this – no reason, just felt like some retro horror themed metal. Who needs a reason for that?

De Cam: Wilde Bosbessen (Belgium: Fruit Lambic: 6.5% ABV)

Visual: Very deep, cloudy black-cherry red. Moderate burgundy fizzy head.

Nose: Massive horse blankets. Some sulphur. Brown bread. Pungent dark berries. Oats. Black-cherry. Smoked cheese. Smoked meat.

Body: Acidic. Smoked salami. Blueberry. Apples to cider. Smoked cheese. Brown bread.

Finish: Black-cherry. Cider. White wine. Red cherries. Slight yogurt. Smoke. Gooseberry.

Conclusion: Where to start on this one? From the first moment you could sense the aroma sloughing off from the body and seeping over the edge of the glass. From the first moment I smelled this, I knew it was going to be something different.

A lot of fruit lambics seem to trade off some of the base lambic character when giving the fruit full rein – but this one overflows with huge horse-blankets character, sulphur and smoked cheese. The last one is what really made me pay attention. The beer really ramps up the funk and throughout the whole beer it delivered smoked meat and cheese notes amongst the more the common tarter cider apples like notes. It pushed this big wet hair meets brown bread aroma. Which again is something I say as a good thing despite how horrid those words may seem.

So, yeah that base brings funk and depth, but what about the berries? You may think that since I am concentrating on the smoke, meat and cheese that the funky character brings, that the berries are taking a back seat? Nope. There is a real deep, muggy, thick dark berry character here -working from sweeter blueberry, heavy black-cherry to slightly soured berry notes.

You end up with such a complex lambic as the two sides combine – so muggy, thick and musty – yet in a good way. It takes a mix of flavours that normally clash and mix them together for a complex beer, underlined with white wine like notes and dryness that make it all just that touch easier to drink and makes for a genius drink.

Great. Just amazing.

Background: A mildly odd, but not unheard of fruit for a lambic time this time – wild blueberries. After De Cam’s last different fruit choice worked out pretty well I decided it was worth giving this a go as well. 40KG of fruit is added per 100 litres of young lambic. Another one grabbed from Independent Spirit – their new beer selection is going from strength to strength – I keep seeing beers I mean to pick up later, but by the next week there are more news arrivals I want. Drunk while listening to a mix of Mclusky and their spin off band Future Of The Left, after they were recommended to me – odd, energetic cool stuff. Will have to listen more.


Tilquin : Oude Quetsche Tilquin a L’ancienne (Belgium: Fruit Lambic: 6.4% ABV)

Visual: Cloudy ruddy red to dried apricot. Small white bubbled rim for a head.

Nose: Black-cherry. Floral. Vanilla. Plums. Cherry blossoms. Dried apricot. Lightly tart apples. Horse blankets.

Body: Light mouthfeel. Brown bread. Tart apples. Moderate acidic character. Dried apricot. Strawberry. Sour plums. Dry Madeira. Light tayberry. Tannins. Lemon. Marzipan. Dry spice.

Finish: Tart apples. Dried apricot. Charred oak. Prunes. Lots of tannins. Dry sherry. Dried raisins. Plums. Acidic dryness. White wine. Raspberry. Strawberry.

Conclusion: I often find it odd how fruit lambics – while usually fruity as hell – often don’t taste massively of the fruit used to make them, instead emphasising what to seems to be a random other range of notes.

This, for example, is made with plums. It does have some plum notes, but more than that it gets interactions with the lambic to have it come across more as dry raisins and dry sherry like notes.

More normal is the base, with acidic apple and lemon notes working in a tart and moderately acidic base – not super mellow, not super sweet, dry or harsh. It feels very manageable, but still a distinctly tart lambic. It emphasises more a large amount of tannins, especially late on, giving a good amount of weight and grounded character to the body behind the freshness.

What is most unusual to encounter is the middle ground between the dark fruit and the fresh lambic – this is where the largest range of fruitiness comes out. They both merge to bring out very fresh raspberry to tayberry notes, some fresh strawberries and grounded dried apricot. This is what I tend to call the almost holographic flavours brought on by the mix of the base flavours and the acidity, and make up the front half of the beer; The initial impressions before the darker fruit of raisins and plums come in, which initially are in the latter half to the finish of the beer. Over time though the darker fruit rises, and come to take centre stage from sipping onwards as the flavours build up – closer to what you would expect from the chosen fruit.

I can see from this why plum isn’t the most commonly used fruit, not up there with cherry and raspberry, but it still does pretty darn well for itself. The base lambic is pretty darn good, and the plums take it to darker dry fruit notes in an unusual fashion – generally darker fruit I have seen used go in a sweeter direction. This feels closer to red wine sour influences, though you do get sweet almonds to marzipan late on to add a touch of sweetness to it.

This is almost a sherry lambic to my mind, with the dark fruit getting more notable the longer you spend with it. Definitely earns its spot as something different in the lambic league.

Background: This is the 2016/2017 batch of the beer – a lambic made with one and two year lambics, fresh plums and refermented in the bottle for three months. So, an unusual fruit choice which made me really want to try it. Grabbed from Independent Spirit, this was a big beer, so I put on some Frank Carter and the Rattlesnakes – heavy duty punk yo go with it.

Hanssens: Oudbeitje (Belgium: Fruit Lambic: 6% ABV)

Visual: Clear and still, with a gold to apricot skin colour.

Nose: Strawberry in a creamy fashion. Rose wine. Vanilla. White grapes. Acidic apple. Horse blankets and oats.

Body: Very tart. Oats. Mild strawberry. Dry cider. Acidic at the back of the throat. Slight nail polish imagery.

Finish: Strawberry. White wine. Lemon juice. Dry cider. Fresh apples. Slight vinegar. Tart raspberry. Slight nail polish air. Rose wine.

Conclusion: Ok, strawberries in a lambic – I was expecting this to be pretty unusual, so was excited going in. The excitement continued as I popped the cork out – there was lovely creamy strawberry aroma, matched with the tart rose wine character from the base lambic. It looked like this was going to be a brilliant balance of the lambic and the fruit.

What did surprise me at this early stage was how little colour the fruit seemed to add to the beer. It was possibly a little darker than the standard lambic, but not where near as bright or as colourful as the usual fruit lambics.

The initial flavours are promising – with slight strawberry into tart raspberry notes alongside a dry cider style lambic character. It is harsh at the back of the throat, but otherwise a good start.

Unfortunately over time a thicker, slightly unpleasant character emerges. The best way I can describe it is akin to breathing in the fumes of wood or nail polish. It’s thick, kind of gas fume like and far from pleasant. As time goes on even more this element gets heavier and heavier. This one element very much hurts the rest of the beer, and even made it feel like a chore to finish the last quarter of the beer.

So, a nice start, with promise, but by the end it was genuinely a bad experience. Maybe strawberries are not generally used in lambcis for a reason then. A pity as it showed such promise to begin with.

Background: Been looking for this one for a while – I hear about it in a 100 Belgian Beers To Try Before You Die, and it seemed interesting. A lambic made with the unusual choice of strawberries for the fruit choice. After many years of looking I finally found this in Manchester in the very well stocked Beermoth. Friendly staff as well, had a nice chat about lambics in there. I had hoped to go back to grab more beers, but time did not permit. Drunk while listening to Svalbard again – had just grabbed their Gone Tomorrow album off bandcamp.

De Cam: Nectarine Lambiek (Belgium: Fruit Lambic: 6.5% ABV)

Visual: Hazy tropical fruit juice colour. Still. Slight white head.

Nose: Tart. Oats and muesli. Slight raisins to dry Madeira. Dry pineapple. Mashed fruit. Subtle orange.

Body: Tart orange and mandarin orange. Nectarines. Slight flour. Sharp pineapple. Sour fruit stone centers. Tart pineapple. Slight oats. Slight vanilla. Peach melba.

Finish: Tart orange. Nectarines. Stewed fruit notes. Tart. Lots of pineapple. Tart grapefruit. Dry at the end. Vanilla.

Conclusion: This is fruit dominated. Like, super fruit dominated. This surprised me. I have got used to the more unusual fruit lambics having pretty subtle influence from the fruit. I have figured that the reason Cherry, Raspberry, et al are the go to choice is because frankly they work. The other fruit lambics tend to be interesting, but tend to have more influence from the base lambic character. This – well, wow – this seems to match sour nectarines with tart mandarin orange, with lots of pineapple and grapefruit as it is mixed with the base.

With nectarine being a lighter coloured fruit I was, again, expecting this to mean that the base lambic would be more noticeable. This impression was reinforced by the first encounter with the aroma – the first notes that hit are dry and quite oaty; So I thought that the base was going to follow with that dry and rural character. The texture of the base beer is quite oat filled, but a mix of tart fruit quickly comes in to fill up that space nigh instantly. It results it a feeling akin to sucking fruit flesh off the sour fruit stone centres; Slightly harsh, very tart and very fresh and flavoursome.

It really is a sour fruit mash up – it doesn’t have the subtlety of the more famous lambics – instead it just tries shoving everything out at once. The closest you get to progression is that, while it is quite dry at the start, it ends up being remarkably juicy – with its only real subtlety being in the subtle vanilla sweetness picking it up.

This isn’t a classic lambic – but it does use the lambic base well as a delivery system for something tart and fruity, rather than using the base as an element in itself. A heck of a fresh experience.

Background: Saw this one at Independent Spirit a while back – and I was intrigued at its unusual choice of fruit for a lambic. However it is fairly expensive, so it was only recently I decided to take the plunge and pick it up. This, as you may have guess from the name is a lambic made with nectarines. It is fairly obvious, no? Anyway, broke this open after watching Logan at the cinema. Amazing movie – blows the lacklustre first two Wolverine movies away. Drunk while listening to Judas Priest – Screaming For Vengeance. Old school metal time!

Cantillon Soleil De Minuit

Cantillon: Soleil De Minuit (Fruit Lambic: Belgium: 5% ABV)

Visual: Clear, still gold. Thin dust of a head. Hazy with bits evident in the body as you reach the end of the bottle.

Nose: Horse blankets. Ultra dry white wine and sour white grapes. Light gingerbread. Lightly musky. Honey.

Body: Very dry. Very light initially. Vanilla. Musky berries. Very smooth. Tart grapes. White wine. Champagne funky feel. Dried apricot. Nettles and prickling. Light honey. Mandarin orange. Passion fruit near the end.

Finish: Grapes. White wine. Oatmeal. Light charring. Light cloud-berry. Funky yeast feel. Vanilla. Lightly tart. Nettles. Dried apricot. Light vinegar. Orange juice.

Conclusion: Ok, this is absolutely nothing like what I expected. At all. I am used to super tart, dry, mouth puckering lambics coming from Cantillon. Also, with this having the unusual selection of cloudberry fruit to be aged on I was expecting that to be pushed hard.

Neither were true. Chilled down it tastes similar in style to their unblended lambic on the front, and full of subtleties. It definitely was white wine like, dry, very dry white wine like. Also the lambic character very much showed in the aroma with the horse blanket like character. By comparison the cloudberry was limited to the more funky edges of the beer around that white wine character.

Similarly there is nearly no acidity or harsh tartness – it is smooth as silk to drink, probably the easiest going Cantillon I have tried – my non Cantillon aware friend tried it and could easily enjoy it. It you are happy drinking good quality wine, then this is a similar experience.

That is not to say that this lacks subtlety, it has a very champagne like funky bready character (Admittedly this is going from my one true Champagne experience in Avery Bristol), the beer has a much more complex feel than it does taste.

Warming it really brings out the flavours though, it gives a lightly tart touch, and even a slight vinegar air right at the back of the throat, while still, generally, being smooth as heck. Much more cloudberry comes out, it never dominates, but it now has enough definition to distinctly complement the main wine like character. Soft apricot and an almost light vanilla sweetness then round it out, then delicious orange late on.

While chilled it is a far more easy to drink beer, at close to room temperature it gains much more to differentiate it from the unblended lambic it initially resembled. Then again, while I was not quite taken with Grand Cru, in general unblended lambic is hardly one to turn your nose up at. As is, chilled I was disappointed, especially considering the cost. It was good, but hardly above a standard lambic. As it warms it becomes another excellent quality fruit Cantillon, but with extra smoothness.

Is it worth the price? For the flavour, no. There are other lambics from Cantillon at far cheaper price that are of equal quality. As an intriguing event, as an experience, well, ouch, that is almost up to you – how much do you value trying a rarity?

For me, at the price I will not return to it, however looking at it just as a beer, I will have to admit, when you let it warm … Yes it is excellent, it builds up gently, and you get a different experience over several glasses. Not top 50 in the world good, but just, just comes in as one of my favourites.

Background: Holy crap, I did not expect to find this one. Now, to head people off at the pass – yes this is a Belgian beer, from the legendary lambic makers Cantillon. So why did I get it during the Sweden holiday? Well, simple, this was brewed for Akkurat bar in Stockholm and as far as I am aware that is literally the only place you can legitimately buy it. I found this, the Oct 2015 release (Drunk Aug 2016), in the vintage beers section of their bottle list and immediately checked that it was in stock. It was. Oh yes. It is a lambic made with cloudberrys, and at the time of writing, one of Rate Beers top 50 highest rated beers. It is also very expensive. Though the price of it did end up causing a conversation with two Russian teachers who were sat next to me at the bar, which was pretty cool. They asked us our views on Brexit then laughed at two synchronised, yet unplanned, facepalms from my friend and me. I offered some to them to try, and they politely referred to it as “Interesting”. I think they were not a fan. However my friend, who is not usually a beer fan, found it quite enjoyable. I also like that this was laid out in a wooden boat shaped container while we were drinking, very snazzy. Before drinking this I had some water to clean out the tastebuds from the previous beer so I could give this my full attention.

Mikkeller Boon Oude Geuze Boon Bone Dry Mikkeller Selection

Mikkeller: Boon: Oude Geuze Boon: Bone Dry Mikkeller Selection (Denmark: Lambic Geuze: 7% ABV)

Visual: Hazy yellow gold. Massive white loose bubbled head. Quite a bit of carbonation.

Nose: Dry white wine. Crisp apples. White flour. Mixed oats. Champagne. Fresh white bread. Elderberry.

Body: Dry and very tart. Tart apples. Tart lychee. Tart grapefruit. Sparkling white wine. Sharp lemon juice.

Finish: Lychee and pineapple. Tart apples. Dry white wine. Drying. Lightly oaken. Squeezed lemon. Blood orange. Tart grapes.

Conclusion: Ok, yep, this is dry. They nailed that one. Oh, and tart. Tart and dry. Mission accomplished. So, it is dry, is it any good?

Well if feels very white wine influenced – dry (obviously) white wine is there, but also a hint of champagne thrown in as well. Very fresh up front, yet mouth drying as it goes out. However it allows itself a much fruitier flavour range than that description would lead you to expect. There are lots of tart and sharp fruits – apples, grapes, lemon, lychee, grapefruit. If you can name it, and it is tart, then there is at least reasonable odds it will be in there. Absolutely lovely tart flavours, but delivered utterly dry. Your mouth ends up sparkling, but oh so dry after you swallow it down.

It definitely follows the route of the more obviously flavourful recent lambics rather than the more subtle, texture playing, more traditional style of old. It doesn’t completely eschew that tradition though – due to the boon influence it really shines in the mouthfeel territory as well. While dry it is not desiccating and it has a pleasant sparkling fizzing feel without going to soda stream levels – it makes an excellent thirst quenching drink, yet also encourages you to drink more with the dryness – a fact that is dangerous for a 7% ABV beer.

Also, either I am getting really acclimatised to these lambics in my old age, or this is amazingly drinkable for such a dry, tart character. It actually feels accessible, despite the fact it has a quite extreme take on the style. Then again, maybe it is just that my tastebuds have been ruined by Cantillon. That could explain a lot.

Anyway, another excellent lambic. I would say, of the two, that Boon Black label has the edge for me. It has a slightly bigger body that makes it wow more for me – however this keeps closer to the original dry lambic conceit. Any which way, another absolute winner.

Background: According to ratebeer this is the same beer as Boon Black Label. According to 1) My tastebuds and 2) research done to confirm, this is not true. Though it is a close thing. The foeders of lambic used to make this beer did not use up all the lambic, so the remains were used to make Black Label. So same base set, but the proportions were different, resulting in a noticeably different beer. Going by my google they say Black Label should be more full bodied, which matches the notes I had done before looking at that, so sounds right by me. Grabbed from Brewdog’s guest beer section, this was drunk in silence on a warm day, chilled way down. Warning the cork pops out very easily, I barely touched it before it erupted in my hands. I had to drink this one quickly, it was coming up to its 2035 Best before date :-p.

Boon Old Geuze Boon Black Label

Boon: Old Geuze Boon: Black Label (Belgium: Geuze Lambic: 7% ABV)

Visual: Clear banana yellow. Huge solid white bubbled head. Large carbonation.

Nose: Crisp. Wheaty. Fresh cut apples. Mild earthy spice. Tart white grapes. Fresh cooked pizza dough base.

Body: Very tart. Sharp lemon. Froths up easily. Lime notes. Oats. Solid mouthfeel. Light banana custard and pineapple. Grapefruit. Peach syrup.

Finish: Lemon juice. Slight meringue. Light oak. Lime juice. Apricot. Dry white wine. Oats. Apples. Grapefruit.

Conclusion: Juicy. Tropical juicy. You know, considering that this is the driest boon yet, or so the bottle says, this has a fruity character that is absolutely pounding. It starts out with lemon and lime notes and builds to pineapple and grapefruit burst – that lambic character means that it ends up mixing pure fruit juice with dry white wine like character.

What surprises me is that, dry as the beer is, it does not feel drying. There is no teeth tingle, nor those mouth puckering notes that a real dry acidic lambic can bring – no back of the throat acidic feel here. In a way it feels like a lambic equivalent of restorative beverage for invalids and convalescents – the highly attenuated body means that it mostly gets out of the way and lets the fruit explode.

This is good, very good – the base feels like a dry white wine but without any acidity or harshness, the fruit feels like the tartest of tropical fruit hop explosion – choosing the lambic base means that there isn’t any real sweet influence from the malt base intruding so you get everything very clean and fresh. Best of all it is very easy to drink for a lambic, As long as you are happy with tart flavours then dealing with the acidity is a cakewalk.

Beyond the fruit, at that base, there s a recognisable lambic character – Light earthy spice, oat character, and even some very understated sweet notes – it is hugely attenuated but they don’t let that become its defining characteristic – instead you get a masterpiece of lambic balance.

I am very impressed.

Background: The cork exploded out of this one – I was a mere two twists of the corkscrew and it popped out so hard that it took my hand and the entire corkscrew with it a good half foot up. Strangely, after that the beer did not froth up and out. Still, hell of a lot of force in there. On the pour it took a few attempts to get one that was not entirely froth. It is lively on the pour. Drunk while listening to some Madness – had seen Suggs do his life story recently and was in a retro mood. This had been grabbed from Independent Spirit.

Girardin Gueuze Black Label

Girardin: Gueuze Black Label (Belgium: Lambic Gueuze: 5% ABV)

Visual: Hazy deep gold. Thin dash of off white head.

Nose: Horse blankets. Lemon. Dried apricots. Nuts.

Body: White wine. A mix of stewed and dried apricot. Sharp. Alpen cereal. Charred oak. Dried banana hints. Grapefruit juice.

Finish: Raisins. Dry white wine. Drying feel. Muesli. Charred oak. grapefruit. Lemon.

Conclusion: I remember not being too partial to the filtered “White Label” version of this. I remember it tasting like a charred oak core and overall a too harsh drying and generally unwelcoming beer. And not in a good way.

Well this still has the charred core, and it is still a bit harsh in that element – for me at least. However here that core is wrapped in a tart fruity blanker, and that makes all the difference.

It still has a drying white wine feel at times, but above that it has this lovely tart grapefruit juice feel that is much more common, and sparks this beer to life. More than that you have stewed and dried apricot mixing that gives a sweet relief from the heavier elements.

That fruit flavour seems almost like the new wave, new world hopped takes on the lambic concept – but here it is backed by a solid traditional lambic with a real almost oaty centre, and that unusual feel you only get with a lambic and that combination is great.

There are still a few rough notes at the core, but in some way that is part of the charm of the style – those uncontrollable edges. Despite the rough edges, and the fact it is such a wide ranging lambic, it is very easy to drink – and comparatively easy to approach for newcomers.

It feels slightly thicker than most lambics as well, most of them don’t grip that much, with close to dry white wine feel – but here there is an actual viscous core despite the dryness. This beer is definitely worth a try for anyone from a seasoned veteran to newcomer, and each will be rewarded in a slightly different way by the experience.

A good beer then.

Background: One of “100 Belgian Beers To Try Before You Die” – I nearly passed this one by, as the white label (filtered) version of this didn’t appeal to me. however unfiltered beers can make a big difference so I grabbed a bottle from Independent Spirit to give it a try. Lambics are odd beers, and it took me a long time to get a handle on them – they are made with ambient yeast in the environment, and create quite sharp and acidic beers. Drunk while listening to more Against Me!. Because they are awesome.

%d bloggers like this: