Tag Archives: lambic

LIEFMANS FRUITESSE

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.
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KUHNHENN DEVILS HORN

Recommended tiny suburban brewpub bottles this respectable Belgian lambic-like ale for walk-in customers. Deep cherry tartness fortifies dry oak tangent and grape tannin souring as candied yeast sweetens oncoming green apple pucker. Orange peel bitterness persists, jamming raspberry-melon auxiliary and syrupy malt thicket.

LINDEMAN’S CASSIS LAMBIC ALE

Unique garnet-coppered raspberry-flavored lambic retains sudsy soda fizz and pungent citric tartness. Like a grenadine or sloe gin fizz (only more tart), this heavily malted peculiarity tosses sour-candied raspberry and raspy black currant bittering into the mix. Beneath, lemon zest contrasts dank barley graining. Easily one of the more unusual ales available. Serve to open-minded conniosseurs only.

(DE KEERSMAEKER) MORT SUBITE PECHE LAMBIC

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.

CANTILLON ROSE DE GAMBRINUS

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.

(BOON) FARO PERTOTALE ALE

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.

CANTILLON FOU’ FOUNE

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.

CANTILLON IRIS

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.

CANTILLON VIGNERONNE

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.