77ships (9650) - Antwerpen, BELGIUM - SEP 1, 2012
Free glass thx. during the opening of the new brewery @ 3F // hand-pump // drank during the highly informative and interesting tour of the new brewery given by the man himself // brewed 14.3.2012 @ Boon by Boon I think using same ingredients and recipe as 3F used before the incident // counts as a young one - sometimes wondered as to where the ratings of the young one came from since I thought only blends of already older lambic were out there // murky apricot amber, ’head’ is some lambic bubbles // murky apricot peaches come in first, rather soft and fruity, tad horseblanket, earthly barnyard, soft mushy fruits get overtaken by lemon acidity leading into a strongly puckering finish, hints of bitterness, hazy substantial body. screw carb. good stuff // indeed feels 3F, its got that 3F goodness going on // beginning reminds me a bit of a young Lindemans, the fruitiness but finish is def. way harsher sourness FlacoAlto (4176) - Tucson, Arizona, USA - APR 9, 2011
Last batch of brewed at 3 Fonteinen Lambic; Sampled July 2010 at 3F LambikodroomJensenTaster (1719) - DENMARK - JUL 11, 2011
The beer is a hazed, copper-gold color and it arrives flat with not head as it was poured fresh from a traditional Lambic crock. The aroma on this is quite funky in a mushroom, dank cheese sort of way. A deeper inspection yields aromas of urea, a touch of a yeast bite, spicy wood notes that mix with spicy yeast / bacteria character, fresh cut wood plank aromas and a musky-musty-moldy mushroom note. When I really dig I get a phenolic, medicinal leaning note as well as a deep, musky, barnyard Brettanomyces character. The nose on this is just fantastically, though in some ways subtly, complex; it is just so well integrated and wonderful to this lover of Lambics.
The beer tastes tart, but not over-poweringly so; it is nicely lactic with a lemon like acidity in some way and this helps to accentuate a nice grapefruit like flavor to. This is so cool and refreshing on this uncharacteristically, hot, Belgian, summer’s day. The sourness is much softer due to the lack of carbonation. This is light bodied, though it does have a touch of palate heft to it; I can’t imagine the texture of this being any better than it is right now. A touch of a musky note in the flavor, as well as some phenolic notes are here, but there are no really musky, over the top Brettanomcyes notes in the flavor.
This is quite fantastic all around and I could easily drink a lot of this. The nose is so incredibly complex and even though the taste is not nearly so, it is so refreshing and balanced that I hardly care.
Crap apple, dry, tobacco aroma. High on the acidic side, ciderish dry mouthfeel, goes high on palate, lingers in moulded leafs and sour ochards. bu11zeye (13029) - Frisco (Dallas), Texas, USA - JUN 28, 2009
(Draught, Restaurant 3 Fonteinen) Pours a cloudy burnt orange body with a small white fizzy head. Aroma of citrus, white grapes, wood, and florals. Flavor of white grapes, grapefruit, and earth. I could easily drink this every day for breakfast. tderoeck (9480) - Gent, BELGIUM - APR 30, 2011
30/04/2011 from "tap" @ Vilvordia BierProefFestival (2011-182)
Thorpe429 (5035) - , Illinois, USA - SEP 16, 2011
Pretty cloudy amber coloured beer, no head. Aroma: bretta, yeast, basement, little flowery, vinegar. Taste: sour, but also a bit meaty, big bite. Aftertaste: vinegar and lemon, green apples. If guezes are hard to describe, then Lambics are totally hell... :p
From the barrel on cask at the Drie Fonteinen Lambic Room during last week’s Belgium trip. Reviewed from notes.
Served in a Drie Fonteinen tumbler.
This was taken from the barrel and was a young batch of lambic brewed at Lindemans. Served in a 1L jug.
Poured a nice slightly-hazed orange color with a bit of foam after a good pour, though that receded quite quickly.
The nose was full of cheese and socks with some earth and quite a bit of funk. It certainly doesn’t sound appetizing, but it smelled incredible. Very complex even at this young age. The flavor was a bit more subdued, but still had all the same characteristics. A bit more funk and less cheese than the nose.
Mouthfeel was light with a nice dryness to it and quite a bit of barnyard funk and cheesy aftertaste.
Really delicious. Plovmand (8266) - Helsinge, DENMARK - MAY 9, 2010
Tap at Mikkeller Bar. Pours hazy amber with a small white head. The aroma is very fruity with a good acidic kick. The flavour is quite sour and acidic but has lots of fruity and citric notes. Very balanced. Great. Nice long acidic finish. Anker (723) - Hillerød, DENMARK - MAY 20, 2010
Tap at Mikkeller bar.
Light hazy amber, with almost no head.
The aroma is sour grape, wood, dirt, leather and humid cellar.
At first the flavour is sour grape and citrus with hints of dirt, then bitter/sweet grape, wood and leather takes over. Very nice! fiulijn (20427) - Vancouver, British Columbia, CANADA - JUL 13, 2011
Draught at Mikkeller Bar, opening nightMartinus (4601) - Baarle-Nassau, NETHERLANDS - SEP 6, 2012
Cloudy copper color, a few sparse bubbles and a oily trail of microbubbles. The classic Lambic aroma is not extremely pronounced; there is barnyard, cobwebs, wet cellar, roasted ham.
Dry mouthfeel, strong lemon flavor, and lemon peels, and bitter oranges; astringent final. Not overly sour. It’s not as complex as their series of Gueuze, but it’s a pure beautiful sample.
6 months old. Armand’s recipe, brewed @ Boon
Hazy amber, no head. Tart aroma, lemon peel, lime peel, butter, horses, apricots and earth. Light sweet flavour, somewhat sour. Light butter, some tart citrus. No carbonation (duh). Tart finish, quite sour, citrus, marmalade and lemon peel.
This brew manages to be straightforward, uncomplicated and complex at the same time. Good stuff.
(Draught @ Open Bier Dagen, 3 Fonteinen, Beersel. Thanks!)