Vinegar-like odor consumes musty citric tartness of brettanomyces-laden sour ale. Vinous white grape acidity, surging green apple sharpness, and astringent raspberry souring increase extremely dry resolve. Essence nearly lost in mist of tame, shallow, indistinct sub-textures. Experienced lambic lovers may enjoy its peculiarities with dessert, but its mouth-puckering acridity will prohibit outsiders.

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.

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.

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.