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.

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.

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.

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.

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.

Spontaneously fermented nostril-flaring rust-hued lambic with zesty orange rind tartness, musty ultra-dry lemon-lime pucker, and harsh green apple pucker scouring bark-like astringency. Receding white grape sourness, champagne fizz, and cork-like dryness form deflectively acidic brettanomyces finish. An unappealing sour ale curiosity experimental tastes will dismiss as vinegar. Serve as white wine alternate to complement clams, oysters, or mussels.

Unfiltered original gueuze (replaced by Cuvee Rene) tastes a bit like vermouth and smells a lot like tart cider. Very strong, slightly peculiar, and somewhat acidic, scaring off those unaccustomed to ester-y grape-skinned bone-dry fruit ales. Tangy citric finish fits outside the realm of most wheat-hopped brews.