Well, how do you judge a lambic? You certainly don’t want it to smell nice ... how do you say nice funky, nice dirty diaper, or nice dairy farm barnyard smell? You don’t want it to look nice or have a good mouth feel ... nice hazy with no head? ... nice dead flat in your mouth? And yet it’s pieces worked together very, very well, like a good warm runny stinky cheese. Not too acidic, not too stinky, not sweet ... nicely balanced and as drinkable as any lambic I’ve had. Worked really well as an aperitif in Resto in NY.

Saison 2001 - 2002. .Amber colored brew. Aroma is dusty, fruits, sweet. Flavor is champagne like. Fruits, apples, cherries. Sourness is nice, very mild. Cherrie in the aftertaste.

[EBF @ Copenhagen, September 2008] Large foamy white head that mostly lasted. Good display of lacework. Cloudy golden color. Aroma of leather, vinegar, barnyard, fruit, rubber, mild wheat. Full bodied with a soft carbonation and dry texture. Moderated sour flavor with good counter sweetness. Sour dry fruity finish.

Pours a hazy golden color color with a huge, rocky head. Aroma is sour apples, funk, some cheese, new car, some leather. Sour, tart taste with a wood finish. Really, I’m just getting into gueuze, but this is awesome.

Bottle: Pours a hazy deep orange with a fading white head. The aroma has some citric notes- lemon, orange with dust, flowery notes and mild leather. The palate is crisp. It has a sweet and tart flavor. Some mild honey-ish notes, leather, dusty lemon, tart apple, mild dry-ish funk yet it’s pretty tamed. Not as complex as some top Gueuzes, but it’s still a balanced and tasty easy drinker.