Spontaneous wild fermented sour ale with musty cellared funk, leathery barnyard acridity and lactobacillus yeast spiking salted lemon-limed dryness and tannic green grape esters. Spry Sprite soda spritz contrasts cat-pissed ammonia whiff below the mouth-puckeringly sour surface.
Richly rounded ruby red lambic blend loads blueberry, elderberry and blackcurrant bluster atop syrupy candied malts. Thick blueberry pie midst gains blackberry, raspberry and boysenberry snips as dark cherry soda pop crackles tart mixed berry jam licks. Distant Muscat wining, dry burgundy, grape lollipop and cherry coughdrop illusions add further luster to fruitful framboise dessert.
On tap at Taphouse 15, mouth-puckering limited edition spontaneously fermented ’22 lambic lets French oak wood parch seep into Chardonnay-barreled blackberry tartness and dry vanilla tannins. Vinegary white-wined lemon salting increases eye-squinting sourness, nearly overtaking its bitter blackberry essence.
Dry spontaneously aged cognac-barreled lambic (vintage 2018) with neutralized hard cider waft gains effervescent white-wined esters and mild lemon-juiced souring to overtake sweet cognac influence. Vinous Sauvignon dryness reinforced by musty barnyard peat above pilsner-malted raw wheat base. Its flat head and lack of carbolic spritz may be off-putting to those unfamiliar with fermented golden ales.
On tap at Taphouse 15, ambitious dry-hopped Berliner Weisse/ Lambic hybrid aged in white wine barrels lets tart lemon-soured guava and kiwi piquancy spice up moderately vinous green grape esters above acidulated malts.
Pour slowly and wait 5 minutes until fluffy white head settles down before sipping extremely dry, mouth puckering, natural peach-juiced malt beverage. Spontaneous fermentation captures true tart peach essence blanketing sweet sugary resolve of perfect dessert complement. Created in oak caskets since 1686, it’s completely relaxing and undoubtedly one of the best peach-flavored lambic on the market.
Seasonal lambic (by definition: wheat beer with fruit added) soaks cherry-soured rhubarb pie tartness, sweet Scotch warmth, and thickening dry hop bittering with pureed cranberry piquancy. But its dredged maple flavoring seems lost in cornmeal midst. Hmmm.
Brewed with sour raspberries – though difficult to detect at mouth-puckering front end. Spontaneous fermentation provides strong alcohol luster, but watery texture becomes problematic. Tart berry fruitiness lost amongst indistinct adjuncts. Mild oaken musk, musty farmhouse funk and dry champagne fizz get acrid. Only seasoned drinkers with a taste for the unexpected will appreciate this improbable dry rosé.
Trusty beige-headed amber-browned lambic (blended with top-fermented wheat ale) hides vinous grape-soured champagne waft and oaken cherry tartness under hop-spiced carbolic fluff. Oak-dried red wine illusion and acetous cider tinge weakened by watery texture. Compared to best Belgian offerings, a tad predictable by declining sweet-fruited finish.
Slightly turbid orange-yellow haze suits invigorating apricot lambic. Mouth puckering white peach tartness, acidic white-wined gueuze-like acridity, eye-squinting lemon-dropped green apple stint, and tangy apricot lick saddle dry-leathered cork-like barnyard funk. Champagne-fizzed vinaigrette aperitif will appease open-minded connoisseurs or seafood lovers dining on clams, shellfish, or lobster.
Bone-dry vinegar-wafted copper-hazed citric lambic maintains sour white grape tartness, crisp orange rind bitterness, and pink lemonade tang. Wild airborn yeast perks floral iris-rosebud-dandelion serenity, corky leather-bound must, and skewered oaken acidity of lusty lemon-peeled lemon meringue aperitif.