From Storm Brewing in Vancouver comes their “Storm 18 Year Old Lambic” a beer released originally in 1997. James found more bottles he had lost and released them on Feb 2015. I aged the bottle until November 2016 when I waited for the right time to open it. So this beer is now 19 Years old. The beer pours a very cloudy deep orange with basically no head. The aroma consists of lemon, stone fruits, tartness, vinegar and just more fruit notes. The flavour is very puckering tart up front almost like biting into a lemon with cherries, maybe currents, berries, vinegar with lots of woody notes. There is some definite sweetness but it is by far overtaken by the tartness. The alcohol content comes in at 7%. While this beer has become exceedingly tart and has a big vinegar component it tastes amazing and I am happy that I was able to pick up a bottle when I did.
From Timmermans in Belgium comes their “Pumpkin Lambicus” a pumpkin lambic. I don’t rush out for pumpkin beers like I used to but when I saw a pumpkin sour I had to check it out. The beer pours an orange colour with a tan head. The aroma consists of a lambic funk, sweetness, mild pumpkin and a hint of bready malts. The flavour is of fruit, pumpkin and pumpkin spices, lambic funk and some cinnamon. The alcohol content comes in at 4%. I was not expecting much with this beer but I was curious. I was happy to see that this was actually quite good and I would not hesitate to pick it up again.
From Brussels, Belgium’s Cantillon comes their “Fou’ Foune 2013″ an Apricot Lambic. This beer was bottled on August 30th, 2013 and consumed on April 14th, 2014. The beer pours a light golden orange colour with a white head and no lacing to be found. The aroma consists of some mild funk, apricot, unripe fruit and some yeast. The flavour is of some funky acidity, apricots, unripe fruit, yeast and an overall tartness. The alcohol content comes in at fairly standard 5%. This is just another great beer being produced by Cantillon. I don’t know if I would pay the huge premium for this beer again or hunt as hard as I had to to buy this bottle but I would love to have it again in the future regardless.
Commercial Description: A marvellous wine grower’s house with a view on the Rhône river. A large table with a perfectly roasted young goat and delicious wines (Hermitage and Saint-Joseph). Around the table, only good friends. It was 1998. There was a friendly atmosphere, the food was excellent, it was a perfect occasion to improve the world and let our imagination run away. Improving the world has remained an illusion, but one of our fantasies has become reality. François Daronnat, an apricot grower nicknamed “Foufoune” was one of the participants. He kept on singing the praises of his “Bergeron” apricots : they were the most natural, the most beautiful, the most delicious, sweet and acid at the same time. “With those apricots, I could brew you a beer, dear François”, I told him. But my spirits got bemused by the great Rhône wines and I forgot all the dreams and crazy ideas which pop up at these great moments. Foufoune, however, hadn’t forgotten about the apricots and the beer: on a morning in July 1998, I discovered all of a sudden 300 kgs of deliciously mature “Bergerons” outside the Cantillon brewery. Foufoune was obviously someone who kept his promises. It was up to us now. The result was perfect and the limited production of apricots lambic was destined for a small part of the French market. Due to the success of our provençal beer, 1200 kgs of apricots are delivered now every year to the Cantillon brewery. The fruits are stoned by hand before being soaked in 2 years old lambic. The beer extracts the taste and the aromas very quickly and the Fou’Foune is bottled after two months. The beer is rather sour, slightly turbid and has a pale gold colour. Its production is limited to 3000 liters a year. A large part of the bottles go back to the region where these apricots come from. People there consider the Fou’Foune Cantillon as a local beer.
From Brussels, Belgium’s Cantillon comes their “Rose de Gambrinus” a Raspberry Lambic beer. The beer pours a cloudy reddish orange colour wit ha white head. The aroma is of raspberries, yeast, tartness and an overall earthyness. The flavour consists of sour raspberries at first but moves onto some oaky, yeasty, funky notes and ends with an earthy finish. The alcohol conent of this lambic is 5%. This beer may be expensive but it is being brewed in a very traditional way at the original brewery just like in 1900 when the brewery was founded! This is a very good fruit lambic beer!
Commercial Description: “It has the colour of onion skin”, said a voice behind me. It was Raymond Coumans. He was admiring the colour of the raspberry lambic reflecting in the red copper of the buckets used to empty the barrels. At that time (1986), “Raspberry-Lambic” already was synonymous with a sweet, artificially flavoured beer. This is why we decided to distinguish our beer from the other raspberry beers. Raymond proposed to call it a rosé, dedicated not to Bacchus but to Gambrinus. The process to make this beer is identical to the one to make Kriek. When young, the Rosé de Gambrinus will still present its full fruity taste. Later on, the lambic taste will become dominant at the expense of the fruit taste.
From Belgium’s Brouwerij 3 Fonteinen comes their “Oude Geuze” a blended lambic beer aged in oak barrels. This beer is created by blending 1, 2 and 3 year old lambics and then aging it for a year in oak barrels. This lambic pours an orange colour with a white head. The aroma is tart, sour and fruity. The flavour is composed of tart, sour, sweet and fruity components. All things that are expected from a beer using Belgian yeasts. The alcohol content of this brew is 6%. This is a first class lambic. This beer has a rating of 100/100 on www.ratebeer.com.
COMMERCIAL DESCRIPTION: Blend of 1, 2, and 3 year old lambics.
A true Geuze – a blend of 1, 2, and 3 year-old lambic, unfiltered and unpasteurized, and aged in the bottle for at least a year after blending. Refermentation in the bottle gives this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks.