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.

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.