This 24-month oak-aged Lambic showcases the profound complexity of spontaneous fermentation via coolship. Pouring a deep golden hue, it greets the nose with an intricate bouquet of horse blanket funk, damp hay, and seasoned oak, underscored by a sharp lactic acidity. The two-year maturation period introduces refined layers of citrus rind and bruised pome fruit. On the palate, a firm, puckering sourness replaces hop bitterness, beautifully balancing light notes of grainy wheat and bready malt. The result is a bone-dry, elegant finish with lingering earthy nuances, embodying the wild, rustic character of traditional spontaneous fermentation.
Appearance.Deep golden color (6 SRM) with good clarity. The white head is thin with very poor retention, quickly receding to a minimal ring around the glass.
Aroma.High intensity with pronounced barnyard, hay, and horse blanket funk. Sharp lactic sourness is complemented by citrus rind and rhubarb fruitiness. Malt is low with a bready, wheat-like quality, while neutral oak notes are present. No hop aroma.
Taste.Initial impression is a strong lactic sourness. Malt flavor is low, presenting as grainy wheat. Hop flavor is absent, and bitterness is below the sensory threshold. Complex funky notes of earth and hay are prominent, leading to a bone-dry, lingeringly tart and clean finish.
Mouthfeel.Medium-light body with a high, puckering tartness. Carbonation is moderate, providing a lively mouthfeel without being sharp. No alcohol warmth or astringency is present.
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