On tap at Ambulance, vinous green grape souring gains musty tannic oak leathering and mild barnyard musk before leaving moderate lemon rind tartness on the semi-acidic finish. Wispy crabapple, prickly pear and white peach illusions underscore lemony white wine zesting.
Tag Archives: gueuze lambic
RIVERTOWN LAMBIC AGED IN OAK WINE BARRELS
Seductive oak barrel-aged wining and wild barnyard-desiccated yeast create vinous green grape-soured apple cider pucker underscored by leathery lactic acidity. Lemon-seeded oaken cherry, raspberry vinaigrette, pomegranate, Chardonnay, yellow mustard and woodruff syrup illusions heighten wood-dried white wine sourness.
RIVERTOWN VILLE DE RIVERE GEUZE
Easygoing oaken wine-barreled lambic (vintage 2013) brings stylish ultra-dry citrus souring to olfactory farmhouse dessication. Musty barnyard acridity dries out sharp cider souring, pickled balsamic vinegaring, vinous green grape wining and syrupy woodruff notion. In the midst, tart lemon pucker picks up polite lemongrass and peppercorn accents.
FREE WILL BARBERA GRAPE LAMBIC
On tap at Poor Henry’s, vinous sour ale offers musty green grape tannins to lemon-peeled limestone acridity, dry champagne fizz and earthen barnyard parch. Raspy raspberry vinaigrette tartness and oaken cherry pucker spiritedly follow along the acidic grape-soured path.
DE DOCHTER VAN DE KORENAAR L’ENFANT TERRIBLE
Pour slowly extremely carbolic Band-Aid-wafted gueuze (with wild yeast funk) to avoid bubbly champagne overflow. Sour ale freaks will delight over musty oaken cherry bluster, vinous grape acidity, and green apple tartness. Peppery hop-fizzed lemon-dried bittering underscores vinegary brettanomyces grouting, chalky brimstone acridity, and nestled apple cider sharpness.
ST. LOUIS GUEUZE
Spontaneously fermented orange-hazed lambic stays sweeter, tangier, and flatter than more vinous gueuze types, bringing unexpected passion fruit, mango, quince, and peach ripeness to the fold, yet retaining expected leathery dryness by ester-y white grape finish. Green apple souring tucked beneath sparkling wine fizz and acidic cider tartness.
SCHOUNE MA P’TITE GUEUZE
Fresh squeezed orange-marmalade nose perfect for farmhouse brewed lambic-styled gueuze. Interestingly detailed sinewy yeast viscosity clouds hazy sunset hue while acrid grass-hay-oak leathering kept to minimum (unlike some Belgians). Juicy apricot-grapefruit-tangerine tang turns dry as orange-peeled lemon rind tartness juxtaposes sweet ginger ale remnant of fine 8% alocohol digestif. Adept crossover abating stylistic acidity.
BELLE-VUE GUEUZE LAMBIC ALE
(BOON) GEUZE F. BOON MARIAGE PARFAIT
CANTILLON GUEUZE LAMBIC
Stylistically on the mark as brettanomyces-stricken cork-bottled Belgian sour ale. Utilizing wine-soured double fermentation, skanky dry fruited waft heightens vinous white peach, yellow grape, and green apple tartness above musty barnyard funk. Grassy-hopped horseblanket dryness saddles mineral-watered crispness. Tart green-yellow grape pucker may overwhelm its essence. Too soft to compete big time.
CANTILLON BRUOCSELLA 1900 GRAND CRU
(HANSSENS) MEAD THE GUEUZE
By blending Hanssens tartly tannic gueuze with British winery’s honeyed mead, silky barnyard-dried hybrid settles to gossamer lemon-soured cider tartness. Unripe peach-pear-melon mouthfeel, sharp sour grape continuance and grassy herbal mustiness consume puffy cumulous-headed translucent yellow belly. Bubbly carbolic fizz could be obtrusive. Pour into glass to delete coarse vinous attribute.