Spontaneous wild fermented sour ale with musty cellared funk, leathery barnyard acridity and lactobacillus yeast spiking salted lemon-limed dryness and tannic green grape esters. Spry Sprite soda spritz contrasts cat-pissed ammonia whiff below the mouth-puckeringly sour surface.
Richly rounded ruby red lambic blend loads blueberry, elderberry and blackcurrant bluster atop syrupy candied malts. Thick blueberry pie midst gains blackberry, raspberry and boysenberry snips as dark cherry soda pop crackles tart mixed berry jam licks. Distant Muscat wining, dry burgundy, grape lollipop and cherry coughdrop illusions add further luster to fruitful framboise dessert.
On tap at Taphouse 15, mouth-puckering limited edition spontaneously fermented ’22 lambic lets French oak wood parch seep into Chardonnay-barreled blackberry tartness and dry vanilla tannins. Vinegary white-wined lemon salting increases eye-squinting sourness, nearly overtaking its bitter blackberry essence.
Dry spontaneously aged cognac-barreled lambic (vintage 2018) with neutralized hard cider waft gains effervescent white-wined esters and mild lemon-juiced souring to overtake sweet cognac influence. Vinous Sauvignon dryness reinforced by musty barnyard peat above pilsner-malted raw wheat base. Its flat head and lack of carbolic spritz may be off-putting to those unfamiliar with fermented golden ales.
On tap at Taphouse 15, ambitious dry-hopped Berliner Weisse/ Lambic hybrid aged in white wine barrels lets tart lemon-soured guava and kiwi piquancy spice up moderately vinous green grape esters above acidulated malts.
“Spontaneously fermented with banana juice” adage will make mainstream beer drinkers cry foul and cringe. However, finely crafted brew lacks gimmicky peculiarities. Banana essence blends well with yeast-sweetened honeyed oats and sour plantain tartness. Open-minded fruit ale lovers will find this irresistible.
Plum juice-flavored lambic retains white grape dryness, mildly tart citric fruiting, and bottom heavy sediment. Sharp carbonation doesn’t overwhelm accentuating sour green apple mist. A fine alternative to hard cider and near the top of the ‘fruit’ class.
Prohibitive mouth-puckeringly harsh peach lambic ale begets vinous Belgian gueuze acridity. White grape esters and cider-y souring provide eye-squinting tartness confirming acidic lemony dryness. Musty leathered horsehide illusion invades Chardonnay finish of dismissive hazed golden oak-aged pungency.
Vinegar-like odor consumes musty citric tartness of brettanomyces-laden sour ale. Vinous white grape acidity, surging green apple sharpness, and astringent raspberry souring increase extremely dry resolve. Essence nearly lost in mist of tame, shallow, indistinct sub-textures. Experienced lambic lovers may enjoy its peculiarities with dessert, but its mouth-puckering acridity will prohibit outsiders.
Recommended tiny suburban brewpub bottles this respectable Belgian lambic-like ale for walk-in customers. Deep cherry tartness fortifies dry oak tangent and grape tannin souring as candied yeast sweetens oncoming green apple pucker. Orange peel bitterness persists, jamming raspberry-melon auxiliary and syrupy malt thicket.
Unique garnet-coppered raspberry-flavored lambic retains sudsy soda fizz and pungent citric tartness. Like a grenadine or sloe gin fizz (only more tart), this heavily malted peculiarity tosses sour-candied raspberry and raspy black currant bittering into the mix. Beneath, lemon zest contrasts dank barley graining. Easily one of the more unusual ales available. Serve to open-minded conniosseurs only.