Alpine Beer Company Briscoe Lambic

Thanks Jon for the bottle and served in my Karmeliet tulip: Murky golden hue with minimal lace nor head. The aroma has notes of acidic grapes and vinegar and a noticeable amount of barnyard brett . There is also some biscuit malts, mineral water, wintermint, dill pickle and a hint of pepper. Well it smells the part, how a bout the taste... Moderately aggressive acidity and tart fruits hits you up before a floral and herbal background comes about. Some oak and tannic action about the finish. Falls just short however of a true lambic on the palate, still yummy enough for me though. The mouth feel is soft and watery, very mouth watery due to the sour aspects. Someone please tell me why this is not listed as an unblended Lambic? I am sure it has a lot to do with two... removed for my protection and the fact I DO NOT GIVE A CRAP... it is that genre to me and that is all that matters.

(bottle thanks tytoanderso!) Pours orange with no head at all. Aroma is very funky and odd with scents of nail polish remover, vinegar, lemon, apricot, and oak. The taste was very sour as well with flavors of vinegar, lemon, and in mid-palate a brief hit of dill appears, with a fairly dry finish of oak.

[Bottle, thanks for sharing, tytoanderso!] Pours very slightly hazy orange with no head. The aroma is very funky with apricot, peach, and vinegar. The taste is lightly sour, but quite short lived. There is a little bit of unidentifiable spice to go along with the sourness and something that was a bit offputting--I’m not sure what it was but it could have been the lactic notes that Eben and Tyler mentioned. Medium mouthfeel with a slightly dry, average length finish. The unusual element that I assume to be the lactic notes mentioned was very unappealing and somewhat spoiled this beer for me.

Poured from a 375 ml bottle. A somewhat still, muddy apricot orange. Glassy looking. Cheesy and lactic funky pineapple aroma. Sharp in champagne vinegar and rampant acids. Softening, cool minerals. Pillowy in pleasant stone fruit flesh.

Flavor is juicy, hugely sweet, and hugely sour. Somewhat frenzied on extremes. It works though, as focused violence. A sharp tang of pineapple lingers into cotton candy, and an almost syrupy lactic sweetness. Middle sets fire with pungent spicing and balsamic vinegar. It isn’t abrasive, but it’s definitely a full frontal sourness that like the freshest summer pineapple is almost more visceral sensation than flavor, so it has a limitless capacity to impress, while it isn’t especially drinkable.

Honey and fruit syrup in a milky and starkly carbonated palate. Lightest prickle. Tangy and long finish that doesn’t dry out as much as I’d like, especially given how amply present the blend of barrel tannin and animalistic cheesy yeast character otherwise seems. A thinker. Flavorful but angular, and within expectant boundaries while seeming still a bit adventurous. Thanks Ty!

First bottle of the "We Don’t Need No Stinkin’ RBSG!" tasting. 375 bottle. Not nostril tickling sour initially on the nose. Some lactic notes. Mild wood tannin. Pineapple meat. Some cow poo. A touch of of spiced honey. Yeast pour introduces a good amount more funk. Aged cheddar and some gouda as well. Pours a flat and rather thick looking clear gold. No head and no carbonation. Oily and damn near slimy on the tongue. Mostly dry, tart and for the most part puckeringly sour. Definitely more along the lines of a lambic than a sour. Cheesy funk. A hint of mid-palate spiciness. A very mild barrel presence but integrated nicely. Finishes with a fairly hot and sharp tang of acidity. Interesting and different. Thanks John!