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.