New experimental brew by the legendary Dolle Brouwers, basically the wort used for Dulle Teve inoculated with the starter used to normally produce sourdough, from a sourdough producer whom the brewer has long been acquainted with - in fact the brewer in question is also an artist, as many beer lovers will know, and has already created a work of art for this producer years ago, a work of art now reflected in the label of this beer. Bottle of 75 cl with crown cap (one of only two hundred made) shared at Dolle's own premises in Esen. Thick and frothy, snow white, plaster-like lacing, stable head on a misty straw blonde robe with ochre-ish tinge and lively sparkling, turning cloudy further on. Aroma of indeed recognisable fresh sourdough - or fresh bread dough in general, even baked bread, oxidised green apple slices, sour cream, dried sorrel, straw, field flowers, raw Kohlrabi, old lemon zest, drying grass, sweaty note in the background (even a tad cheesy, one of the bacteria in the sourdough starter, no doubt). Very crisp onset, fruity in a dryish, restrained way, hinting at green pear, unripe peach and oxidised apple slices, finely tingling carb, soft and 'moelleux' body. Very bready core - indeed perhaps just that little bit more so than is standard in artisanal Belgian beers, with a recognisable aspect of sourdough bread to it. Ends with gently drying floral hop bitterness, fruity and 'extra-bready' yeastiness and vague spicy phenols (not explicit enough to mention clove or nutmeg, though). The sourdough bread flavour proves persistent and lingers after swallowing. I may have been a clever idea to have this mature for two extra years in the bottles after brewing - unusually long for such a beer, perhaps, but it must have contributed to its 'rural', stable, I would even say farmhouse character; the end result is very saison-like in a good, traditional way, with a soft and fluffy breadiness balanced out by a touch of refreshing lactic sourness - not actually making the whole beer sour, but adding this magic sparkle of acidity which greatly enhances drinkability. Ideal starter on a sunny spring afternoon at the Dolle's brewery patio.