Brewed by Brouwerij Girardin
Style: Lambic Style - Unblended
Sint Ulriks-Kapelle, Belgium


on tap

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RATINGS: 117   WEIGHTED AVG: 3.6/5   EST. CALORIES: 150   ABV: 5%
Lambik until the age of about 6 months (on oak casks) is considered young (Jong in Dutch) and traditionally sold as such. The difference in flavor and palate between both Jong and Oud is substantial.

Please note the age of the sample you are reviewing when entering your rating. While many factors determine whether you have had "Jonge" or "Oude" Lambik, a general rule of thumb is to enter 1 year-old or older lambik under "Girardin Oude Lambik" and anything less than 6 months-old under "Girardin Jonge Lambik".

For those between 6 and 12 months of age, you should take in to consideration the character of the lambik. Samples presenting themselves as hazy/cloudy, with some head-formation and residual sugar should be entered as "Jonge Lambik", while those that are drier, higher in clarity and with little/no head formation should be entered as "Oude Lambik".

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3fourths (9347) - Boulder, Colorado, USA - JUN 2, 2008
UPDATED: JUN 15, 2013 From wooden barrel at Koekoek in Asse, Belgium. The glass brought to me was murky, cloudy and hazy soft orange amber with a one inch white fluffy head (see pic above, that’s the one). Extremely intense nose of funky feet, cheese, horseblanket, dough, wheat, rye, everything... so incredibly intense and dense and amazingly fresh and vivid... this beer is alive. Acidity level is medium but still it strikes the tongue with tenacity... exceptionally vibrant raw grain, sweet malt, sour, funky cheese and barnyard... the yeast is just downright amazing. Incredibly delicious, and hands down the best pure unblended I’ve ever had. I sampled the oude version (1-2 years) at the Weekend of Spontaneous Fermentation as well and it was clear and still and lacked the depth and pungency of the jonge... I don’t think that’s the proper way to drink this stuff... no... from the barrel in a true lambic cafe, fresh from the brewery, turbid and frothy and thick and delicious, it’s just incredible. This is a gem of Pajottenland.

downender (8660) - Bristol, Gloucestershire, ENGLAND - MAY 2, 2008
UPDATED: MAY 8, 2008 On tap at the Hotel Centrum, Beersel 25/4/08. Amber coloured with no head. Tart aroma with a touch of fruit, caramel and wood. Some sweet malt came through in the flavour before the tartness returned in the finish. Different and oddly refreshing.

Bart (2938) - Brussels, BELGIUM - APR 21, 2008
Darker amber coloured ber, no carbonation nor head. Light oaky, yeasty buttery aroma, maybe some light infection? Full palate. FInish is sweet sour combined, some more heavy dought touches. Not bad, but i suspect an infection of the beer in this case.

Yves (3042) - Turnhout, BELGIUM - APR 20, 2008
Beer was infected. Hazy light amber coloured beer. Almost no head. No carbonation. Buttery sweet aroma. Sweet full palate. Finish is sweet though a little bitter. and special herby touch.

gnoff (10481) - Mölndal, SWEDEN - MAR 25, 2008
At Aarschots Bierfestivn on March 23, 2008. (Draught) Clear deep golden color, small white head. Some butterscotch, also acidic vinegar, mostly sweet scent. Sour tart cherry and stable taste. Some butterscotch but mostly sour aftertaste. Smooth almost flat mouthfeel, virutally no bitterness.

Dickinsonbeer (5074) - Hoboken, New Jersey, USA - MAR 20, 2008
Tria fermentation school. Poured mostly flat with a nice clear tawny body and nice legs on the glass like a nice scotch or port. Aroma is wierd- and almost has a freshly cooled wort sticky sweet smell to it which was almost disturbing since I have never encountered that before in any beer- some light tartness as well along with a bit of barnyard funk- flavor is much more tart than the aroma let on- and I swear I noticed way mroe acidity in the jonge lambic than the oude lambic served immediately after this one- I hope they didnt fuck up the order. Flavor is nicely acidic, yet still has a bit of sweetness, but that fresh wort is only in the nose so that has gone- good farmhouse and cheesy breett funk with a nice lactici sourness in the end some mildewy woody corkiness that I get from cantillon spongy cork. Not overly sour, just nice and refreshing. I havnt had too many jonge lambics but this was pretty good.

egajdzis (6589) - Pennsburg, Pennsylvania, USA - MAR 16, 2008
[Tria Fermentation School] Poured a still, lightly hazy, dark amber color, leaving no head or lace on the glass. Aroma of oak, light tobacco, toffee, some chocolate?, a bit horsey, with some cobwebs as well. Taste of oak, nuts, light caramel malts, vanilla, floral hops, and an unrounded, sourness that seems to have not been honed yet.

JoeinDahlem (1523) - Berlin, GERMANY - JUL 30, 2007
Tumbler poured from a 10-liter plastic jug at Delices et Caprices in Brussels. (Thanks, Pierre!) And man, what a thirst-quenching treat. Dull, hazy copper color with two bubbles on top. Faint aroma of grapefruit, honey and earth. Flavor had a touch of sweetness like iced sun tea, big, dusty grapefruit backdrop. Mellow, refreshing.

bleeng (1682) - Seattle still not near Beersel., Washington, USA - MAY 7, 2007
Cask at Koekoek. Orange with no head. Light bodied with fruity tastes but some bitterness. Very drinkable-especially as a summer beer. Unique

Ungstrup (37676) - Citizen of the universe, DENMARK - MAR 6, 2007
Cask at GBBF 2006. An orange beer with no head. The aroma is sweet and very fruity with light notes of wood and grapefruit, as well as hints of vinegar and metal. The flavor is sweet - yet acidic, and with notes of vinegar - the sourness runing along the sides of the tongue. Great mixture of sweet and sour - a great sipping beer.

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