Ferris (16696) - Burnaby, British Columbia, CANADA - NOV 19, 2014
Draft - A few years ago when I met James I convinced him to pour me a few ounces of this now long gone beer. Lots of balsamic, cherry and acidic notes. Flavors were pretty much vinegar. The smell was awesome, the actual fruit was gone and unfortunately so was the taste. But great of him to share at the time. levifunk (42) - Madison, Wisconsin, USA - JUL 7, 2012
Stopped into the brewery while visiting Vancouver. I told James that I am from Wisconsin and heard he was doing some lambics. He took me to the cooler and tapped a kegged labelled Black Current Lambic ’97. Always fun to taste a 15 year old lambic, and this is the last keg. There wasn’t much black current flavor, and it was a bit acetic. Overall it was pretty decent. I’d like to see him do this more than once. There were a couple barrels marked Vinegar, so it looks like he has tried to make lambic again and the aceto took over. From the looks of the place, I’m not surprised, he could definitely improve on his sanitation. brokensail (16670) - Dublin, California, USA - SEP 23, 2011
A: The beer pours a rather hazy amber color with almost no head. MesandSim (7117) - London, Greater London, ENGLAND - SEP 18, 2011
S: Just smells like vinegar. To make things better, tons of acetone. This is just flat out not very good. On top of that, for a black currant lambic, not much fruit.
T: The flavor is at least mildly fruity, but it is also marred by the same acetone and vinegar characteristics that the nose was. Just an awful, harsh flavor.
M: Medium in body with low carbonation.
O: This was an atrocity. Not sure why I even ordered this.
A Sim rate (tap at Churchills): Aww...44 percentile. Must be hard in the category "lambic - fruit". But it’s a good beer. Sweet and sour. Bitter in the finish. Really, would expect more from something aged for 12 years labelled as lambic. Metallic, but sourness kicks it through. OK, but would take a gueuze any day. tiong (7669) - Espoo, FINLAND - JUN 24, 2011
Draught @ St. Augustine’s, Vancouver, BC
BMan1113VR (7930) - Los Angeles, California, USA - OCT 10, 2010
Tap list says Storm Insane 12 Year Black Currant Lambic - Pours orange with a small head. Aroma has hints of sour fruits and maple. Taste is quite sour and a bit sweet with notes of fruits. Sticky, sour finish. Surprisingly good, actually tastes somewhat like a real lambic, although a bit sweeter.
On tap at Churchills. I am sure this needs to be merged with the Cassis Lambic (Cassis=Black Currant, and from reading the other ratings, this sounds like the same beer). Oh, and it is Black Currant, not "Current". Pours with a hazy amber-bronze with an off-white head. Aroma is strongly acetic, vanilla, woody, woodsie, musty, mead, currant, and very complex. Taste is HUGELY ACETIC, sour, aggressive, throat rape, vinegar, berries, acid burn. This is probably the most acidic beer that I have ever had! Dry, burn, light bubbles. Intense! JohnnyJ (5569) - San Diego, California, USA - OCT 10, 2010
UPDATED: OCT 11, 2010 Cask at Churchill’s. Murky reddish brown pour, light tan head. Vinegar, very sour, acidic, some currant and cherry. It really bites the palate. tokyogoat (1503) - San Diego, California, USA - OCT 9, 2010
On tap at Chruchill’s Sour Fest. fiulijn (21399) - Vancouver, British Columbia, CANADA - AUG 1, 2010
Nose was fairly tainted with acedal acitate, taste is very vinegary, little currant flavor showing through, fairly bad.
Draught at St. Augustine’s, as Storm James’ Insane 12 Year Old Lambic trevor211 (1681) - Seattle, Washington, USA - AUG 23, 2009
Dark amber color, almost hazy; creamy head. Sour aroma, some acetone, glue, malt, earthy, aggressive. But nothing compared to the aggressiveness of the flavor, sharply acidic, full of acetone, too chemical. Sharp but short final, a bit astringent. Nice try, not bad, but excessive to me.
I’m posting the rating here, because this is technically what I had - though the version I had (at the Alibi Room in Vancouver, BC) was labeled "James’s INSANE 12-year aged blackcurrant lambic." The barkeep told me that James (of Storm Brewing) had found a few casks of this stuff sitting at the back of his cellar, not having even realized they were there. Some investigation revealed that this had been sitting on oak for 12 years, and damn did age do this baby good.
Poured a reddish bronze with a small, off-white head. Whatever blackcurrants used to be in here have faded to the background, and this now resembles a flemish red. It might as well be made by Rodenbach - this is like the Grand Cru on steroids. I think it’s the best fruit lambic I’ve ever had. Super acidic (Nigel wasn’t kidding), but not too much to handle. Fruit, cider, and a bit of brown sugar, with some serious pucker. Perfect velvety mouthfeel - this was just superb. I’m writing a letter.