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-rudy
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Not a bad list of recommendations:
UEUZE
Cantillon Organic Gueuze
$12, 25.4 oz., ***
Smoky, funky and refreshing with lemon flavors that get more complex and fruity in the glass. (Shelton Brothers, Belchertown, Mass.)
Lindemans Gueuze Cuvée René
$9, 25.4 oz., ***
Intense aroma of wild raspberries and citrus; tart, funky and complex. (Merchant du Vin, Tukwila, Wash.)
Drie Fonteinen Oude Gueuze
$13, 25.4 oz., **
Smoky, lemony and tart; very refreshing with lingering flavors. (Shelton Brothers, Belchertown, Mass.)
Boon Mariage Parfait Oude Geuze
$12, 12.7 oz., **
Tart, sour and funky, yet refreshing, distinctive and lingering. (Vanberg & DeWulf, Cooperstown, N.Y.)
DRY FRUIT LAMBIC
Cantillon Lou Pepe Kriek 2003
$22, 25.4 oz., ***½
Bright red with aromas of tart cherries, citrus and wax; fascinating complexity with subtle, dry and persistent flavors. (Shelton Brothers, Belchertown, Mass.)
Hanssens Oude Kriek
$13, 25.4 oz., ***½
Ruddy, with stony, tart cherry and fruit flavors; great acidity, yet goes down smoothly. (B. United International, Chappaqua, N.Y.)
Boon Framboise
$7.50, 12 oz., ***
Dry, balanced and complex, with plenty of fruit and funkiness. (Vanberg & DeWulf, Cooperstown, N.Y.)
Drie Fonteinen Schaerbeekse Kriek
$16, 25.4 oz., ***
Dark red with aroma of sour cherries; tart and minerally, with great depth of flavor. (Shelton Brothers, Belchertown, Mass.)
SWEET FRUIT LAMBIC
De Troch Apricot Chapeau
$6, 12 oz., ***½
Golden, with complex fruit and nut flavor almost like Turkish delight; very sweet yet not cloying. (Noble Union Trading, Houston)
Van Honsebrouck St. Louis Framboise
$6, 12.7 oz., ***
Aromas of raspberry and black cherry; sweet yet balanced with a tart, funky core of flavor. (Wetten Importers, Lorton, Va.)
De Troch Kriek Chapeau
$6, 12 oz., ***
Intense cherry and floral aromas; very sweet but with a tart edge that stops it short of cloying. (Noble Union Trading, Houston)
Lindemans Cassis
$10.30, 25.4 oz., **½
Dark red with bright, very sweet fruit flavors; like dessert. (Merchant du Vin, Tukwila, Wash.)
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I liked this one. Especially the opening part about "think youre too sophisticated to drink beer? Excuse me while I chuckle."
That being said, I still don’t agree with their tasting panel.
And what the hell is a "Sweet Fruit Lambic and Dry fruit lambic"??? Try "Crappy fruit "Lambic" and Fruit Lambic".
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I think they did a pretty good job. They said that some people don’t believe that the sweet lambics are really lambics and made an effort to seperate them out from the likes of Cantillon and Drie Fonteinen.
You can’t deny that those products are out there and labelled as Lambic so they may as well educate people and explain that they’re an entirely different kind of beer.
-rudy
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I thought the streaming video and audio commentary was artfully done and it lovingly presented and explained quality Belgian lambics to the NYTimes wine-drinking population in a way that’s likely to win a few converts (until someone actually TASTES Cuvee Rene..."hey, this beer’s gone sour!").
Perhaps that likely reaction is why the NYTimes chose to also recommend some sweeter, less complex lambics, like Chapeau Apricot.
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I thought it was a very well written article with some excellent selections. I liked this quote: "Other questions arise, over which breweries pasteurize and filter their beers, also no-no’s, and which actually blend only a small percentage of lambic into conventionally produced beer, rather than only using lambic beer."
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I think that was a very well written article, aimed well at people wanting to try and experience new flavours.
I also think that the subject of genuine lambic was handled very well, as it can become a very long page-after-page article on that alone!
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Really good article. Even the way the sweet fruit beers were covered was ok. Only thing I disagreed with was this statement
I don’t considered old Lambic to be mellowed.
I think that the article will cause some Winers to give beer a second look. Though, having turned one wine drinker on to beer, I think that it is easier with Flemish Sours.
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Interesting how much they shy away from the word "sour," mentioning it only once, along the lines of ’the stuff is so dry it can be almost sour.’ From my experience thus far it seems all traditional lambic, especially Cantillon, is brutely sour. Perhaps they felt saying that would scare people away?
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