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.
Lollipop-like ‘malt beverage’ with pinkish garnet hue relies on Sweet-Tart candied pucker to enliven fruity front end. Pronounced cherry, raspberry and strawberry tang inundates Asti Spumante champagne sparkle, vinous grape tannins and zippy lemon tartness. Strawberry-seeded raspberry compote and apple-soured cranberry juicing solidify sharp-fruited finish of soda-like dessert treat.
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.
Champagne-wafted lambic with Italian muscat grape skin esters and raspy vinous abundance providing puckered sour-fruited tartness to musty hay-like leathering. Oily viscosity and dotted yeast sediment storm bitter cask wood-dried unripe peach tone and hard cider squint for acidic pungency that’ll rip lining of weaker stomachs.
Tangy apricot essence with eye-squinting oaken tartness well integrated for excellent cask-conditioned dessert beer. Sour citrus allure and Pez-like fizz given lime-y backdrop to musty cork-mildewed stone fruit finish.
Fermented with pineapple and matured in oak caskets, sticky sweet citrus-toned malt beverage retains juicy fruit thrust from the start. Softly carbonated, silky, nearly cloy, tartly hard-candied treat is easily the best pineapple-flavored lambic currently available. But it’s predictable after a few swigs and limited in appeal.
Spontaneously fermented oak-aged jam-scented lambic with sweet strawberry juice essence, rotted cherry luster and tauntingly tart grape esters given slight mesquite wood tone. Closer to syrupy malt beverage or fruity red wine than beer or ale (and unsettling to true blue collar drinkers). So strawberry enriched you could almost taste the seeds from the fruit.
“Spontaneously fermented with banana juice” adage will make mainstream beer drinkers cry foul and cringe. However, finely crafted brew lacks gimmicky peculiarities. Banana essence blends well with yeast-sweetened honeyed oats and sour plantain tartness. Open-minded fruit ale lovers will find this irresistible.
Plum juice-flavored lambic retains white grape dryness, mildly tart citric fruiting, and bottom heavy sediment. Sharp carbonation doesn’t overwhelm accentuating sour green apple mist. A fine alternative to hard cider and near the top of the ‘fruit’ class.