Tag Archive: Lambic


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.

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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: Iris (Belgium: Lambic: 6.5% ABV)

Visual: Hazy, dark apricot colour. Large off white head of short life.

Nose: Apples. Cider. Tart and fresh. Lightly bitter. Oats. Dried apricot.

Body: Smooth. Mild bitter hop character. Dried apricot. Prickly. Sour cream. Tart apples. Light peppermint. Vanilla.

Finish: Apples to cider. Peppery hop bitterness and charring. More charring over time. Tart pears to perry. Dry oaken notes. Dry white wine. Peppermint. Vanilla.

Conclusion: Controversial opinion time – I prefer this is bottle over having it on tap. I know. I’m a heretic. A recidivist at that. I should be taken away and flogged.

Anyway, potential kink fuel aside, the thing that made the difference here is the tartness. It is more a fresh cider and perry set of notes up front . There is still some lambic white wine like character but less so that normal, so giving a smoother and fuller base than the keg version. As it turns out that is important. Why? I’ll get to that in a moment.

In the keg the hop character was more instantaneous, coming in from the very first moment and it made the lambic side of things more difficult to appreciate. Here you get a fresh, tart cider character first, then slowly the hop prickle comes out – some apricot hop flavours, then pepper, hoppy bitterness. Then the beer slowly fades out into an initially lightly charred then oaked and heavily charred bitterness finish.

It give the beer a decent progression. Since the hops and charring take time to come they feel welcome when they do, rather than slightly wearing by the end if they are there all the time. In keg it was pushing everything, all the time, which was ok in short doses but could get old fast.

Here in a bottle, like this, it is a fruity cider like lambic that slowly builds extra flavour and hops out into a surprisingly harsh hop finish. It brings together two good tastes – the experience of a sour and a hop bitterness, both in one beer,

Even in bottle I would call in a lambic to have occasionally rather than regularly, but it is much more welcome and very enjoyable.

Background: A bit of copy paste for this one – 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. For a second time. Like Nath I had some initial worries – on popping the cork there was again liquid soaked through the cork and a vinegar aroma. Thankfully after pulling the cork out the beer below was fine again. Whew. Again. Iris is odd for a lambic, not having any wheat in the mash bill, and using 50% fresh instead of dried hops – then is cold hopped again after two years in a barrel. Very intriguing. Went a bit out there by putting on Selfish Cunt – No Wicked Heart Will Prosper while drinking. It is kind of depressing that album is over a decade old, yet still the anger at modern politics is appropriate in very similar ways.

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.

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.

3 Fonteinen: Hommage (Belgium: Fruit Lambic: 4.5% ABV)

Visual: Dark cherry red. Hazy. Thin white dash of a head.

Nose: Light horse blankets. Oats. Light acidic apple. White wine. Black cherry and red cherry mix. Mashed raspberries. Sherry. Cake sponge.

Body: Tart. Tomatoes. Oats. Lightly bready. Raspberries. Cakes sponge. Tart cider. Sour white grapes. Sour cherry. Sour pear. Greenery.

Finish: Tomatoes. Yellow raspberries. Cucumber. Tart air. Bitter dustiness. Raspberry. Cherry. Twigs. Oats. Sour cherry sweets. Dried raisins. Smoke. White wine.

Conclusion: Ok, something causes me to taste a tomato like character in specific lambics – I say that as it happened to me again with this one. I am starting to develop a hypothesis that it is the interaction of the sour cherry with the lambic base that causes it – as it seems to come only with beers that specifically use sour cherries. I could be wrong though, will keep an eye on it.

So, yeah this has that tomato set of notes that I don’t really find pleasant. Thankfully they are far less evident here than in previous beers I have encountered them in, so it doesn’t impact the beer too much, but it is still there.

Aside for that the base of this beer is lightly acidic, not too heavily so, instead leaning more towards a kind of cloying sourness that meshes with the tomato notes – A thick, oat, muesli and raisins kind of character, heading out into a dusty, slightly smokey bitterness in the finish

The beer is surprisingly savoury – coming into the tart raspberry and grape notes much later on that you would expect – then ending up in a light, dry white wine character that comes out. So you have a lot of savoury, backed with light tartness with a thick savoury-sour and thick, slightly musty feel to the character.

As time goes on the tomato notes recede allowing a more tart, sour cherry flavour coming out in a kind of sour sweets kind of way – it is much better here, and more full bodied, still over that more savoury than usual base though.

It is interesting, and the range of characteristics as it goes from cool to warm is very large, but I can’t overly say I like it. It feels cloying and considering the cost this goes for I really can’t recommend it for just finding it interesting. An unusual lambic, but unfortunately kind of sub average for enjoyment.

Conclusion: OK, this was bloody expensive, so I had to think hard and do a bit of research into it before finally grabbing it from Independent Spirit – it is a lambic made in memory of Gaston Debelder , the foudner of 3 Fonteinen and is made with 30% raspberries and 5% sour cherries. Sounded interesting, and had bloody good rep online, so I decided to shell out the cash for it. Continuing my attempts to put on awesome music for beer, I put on the indie pop joy that is Grimes – Visions – an utter burst of bright joy in music.

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).

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.

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