overall
95
82
style
RATINGS: 222   WEIGHTED AVG: 3.63/5   EST. CALORIES: 189   ABV: 6.3%
COMMERCIAL DESCRIPTION
Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer’s yeasts, our award winning lambic beer is instead produced by exposing it to the wild yeasts and bacterias that are native to the Senne Valley, of Brussels, Belgium. It is this unusual process involving over a year of fermentation which gives this beer its distinctive flavor: DRY, VINOUS, and CIDERY, with a crisp sour aftertaste.

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Savvy1982's rating

3.7
Savvy1982 (1706) - Lethbridge, Alberta, - NOV 12, 2012
Bottle at my 30th Birthday Tasting. Thanks Adam! Pours hazy deep orange, thin white head, no lacing. Nose is white pepper, persimmon, sweat, petroleum. Flavours of clean barley, salt, sweat, lots of lemon goin on here, but really not much else. I know Adam RAVED about this one, but I just don’t see it.


3.9
SHIG (4956) - Wasilla, Alaska, USA - DEC 25, 2016
Bottle thanks to jsquire: Poured a hazy yellow with a white. Aroma very funky. Taste is tart and funky. Very surprisingly good since I wouldn’t have know about them if it wasn’t for Jeff.

3.5
ehaak26 (480) - - DEC 12, 2016
Bottle from Liquor Barn. Very dry and vinous. Almost too tart, but very enjoyable.

3.6
Boutip (6321) - Gatineau, Quebec, CANADA - JAN 18, 2016
Bottle (2011 vintage drank in 2015): Poured a hue golden yellow color lambic with small bubbly head with limited retention. Aroma of light green apple notes with some tart notes and light vinous undertones. Taste is also dominated by tart green apple notes with some vinous notes, light oak and light funky ester with a thin finish. Body is thinner then I was expecting with OK carbonation. Not bad but doesn’t have the depth of the top Belgian lambic producer.

4
oldrtybastrd (5002) - Fort Walton Beach, Florida, USA - NOV 19, 2015
Pours a golden yellow with fizzy head. Aromas of lemony, vinous, barnyard funk. Tastes tart sour apple barnyard funk. This one was a little flat...

3.5
solidfunk (8838) - Washington D.C., Washington DC, USA - NOV 19, 2015
Nice lambic bretta with citrus and some cracker. Hazy, tangy, good balance overall. Bottle shared at a tasting a while back.

3.7
Fritz123 (1535) - Boca Raton, Florida, USA - OCT 5, 2015
Bottle share at Tom’s house. Poured a somewhat cloudy tan-orange with no head. Aroma is light cheese funk, some popping citrus like lemon and orange, hints of vinegar. The taste is fruity up front with citrus and some peach, acedic acid, light yeast funkiness on the backend. Not terribly in depth. But for a domestic lambic not bad.

2.8
DCLawyer (2839) - Falls Church, Virginia, USA - SEP 22, 2015
Bottle pour at Travlr’s Mini Bottle Share gathering. Cloudy gold with small white head. Some funky citrus rind, notes of flora and spice. No polish. They should probably try blending this.

3.7
Iphonephan (6948) - Jackson Hole/McLean, Virginia, USA - SEP 6, 2015
From a bottle at the RB DC tasting September 6. Pours a hazy gold with an off white head. Bandaid aroma. Flavors of fermented alfalfa.

3
Martinus (4601) - Baarle-Nassau, NETHERLANDS - AUG 31, 2015
Golden colour, white head. Sour aroma, diacetyl, butter, lemon rinds. Sour flavour, butter candy (those old fashioned Dutch ’yellow butter waffles’), fudge, funky notes. Finish butter candy, citrus, lemon zest. Not very complex, and a bit heavy on butter for my liking, but decent and with some balance. Not bad at all.
(from 75cl bottle @ Let’s drink all of Rich’s American beers Tasting. Thanks for sharing, omgrich!)

3
tderoeck (9471) - Gent, BELGIUM - AUG 26, 2015
15/VIII/15 - 75cl bottle @ We’re drinking all of Rich’s American beers tasting - BB: n/a, 2013 vintage (2015-1063) Thanks to omgrich for sharing the bottle!

Clear pale blond beer, creamy small aery white head, unstable, non adhesive. Aroma: bit fruity, spicy, bit dry, funky touch. MF: soft carbon, medium body. Taste: pretty bitter, lemon rind, some grapefruit, funky touch. Aftertaste: lemon rind, funky, very soft, nice but not very complex. Very curious about how an Ohio brewery exposes their wort to the wild yeast and bacteria (not bacterias) from the Senne Valley. Dumped a bottle of Cantillon and a bottle of 3F in their, I suppose, except I would’ve expected a better outcome then. :p


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