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. 
Oak barrel-aged Chardonnay-wafted dry-bodied ale receives sour white grape inertia boosting fluctuant lemon tartness above leathery raw-honeyed bitterness streamlining earthy hop undercurrent. Watery consistency takes away some acetous nature. 
Packed in green 26-ounce wine bottle with difficult cork set up, tangy apricot wine-like parfait features highly carbolic orange peel waft, tender barleymalt sweetness, and sinewy yeast buttering. Sour apple-cranberry tartness clasps dry wheat backbone. 
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. 
Eye squinting brettanomyces tartness of oak aged lambic stays stingily sour to astringent cork-like finish. Vinous green grape dryness enhances faded lemon meringue pie and green apple illusions. Recommended solely to open-minded sour ale experimentalists. Serve with fish or lean cuisine. 
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. 
Extremely tart green apple-wafted pale-clouded "bottle matured" artisan lambic picks up intrusive musty earthen coarseness. Harsh cork-like dry grape sourness underlines fizzy white wine acidity. Explosive carbonation nearly blocks out subtle orange-peeled lemon rind souring and juniper berry bittering. For highly individualized tastes intrigued by expensive Belgian ales. It'll burn amateur stomachs like vinegar. 
Fermented in oak barrels, soured lambic offers sharp citrus sweetness debunking acrid white wine pucker and earthen barnyard-hay-horsehide acridity many dry Belgian gueuze rely upon, making it easier for casual drinkers to consume. At taut finish, tart green apple concision embraces green grape esters.