Bottle @ RBWG. Pours a murky dark orange appearance with a thin head. Heavy vinegar and dark fruits. Very tannic. Pretty door. Very oaky. Some grape notes. Cheesy notes. Some oxidation. Maybe a bit old.

Bottle at RBWG Asheville Grand Tasting. Thanks to Derek! Pours lightly hazy yellow-gold with a bubbly head. Nose has wood, tart lemons. Quite sour flavor, mild sweetness, big citric lemon bite, pale woody dryness. Medium bodied with soft carbonation. Bracing sourness to finish, more drying wood, lemon tartness. Nice stuff.

Orange golden colour, slightly white head. Aroma of glue, acid, vinegar, acetone and candy. Sour flavour, light sweet malts, caramel, fusel oils, artificial sweetener and ethylacetate. Quite flat. Sweet finish, quite artificial, ethylacetate, sweetener. Very dry.
Was quite curious to an all-american lambic. Not quite my cup of tea though. Very sour, lots of vinegar. I did learn quite a bit from this beer though, as I was told it has quite classic characteristics for a vinegar infection (azijnsteek) camouflaged with artificial sweetener.
(From 75cL bottle @ RBBWG II, 2013. Courtesy of Thirstybird. Thanks Rian!)

Thx. to Thirstybird / Rian for this one. 75 cl. bottle sampled @ RBBWG 2013. Mmm an American geuze, sort of psyched. Instead of wild fermented in a koelship, this appears to have been wild fermented in barrels, using the bacteria living in the wood. Blend of 4 yr, 3.5 yr and 2.5 yr old lambic. Pours a lightly murky orange without a head. Smells quite sour as in real vinegar and not as in vinegary, herbal candy, sour oranges, touch peal and hint acetone. Taste carries clear characteristics of the different years used to blend, vinegar, touch acetone, quite strongly medicinal, aspirin, strong vinegar, very herbal in wild herbs, medicine cabinet, oak & quite a bit of acetone/paint thinner, vinegar leading into a very medicinal, herbal finish. Enjoyable flat as specified on the bottle. Not sure that this was what they were expecting and going for. I feel a bit that some of the new sour brewers don’t always quite get it when their sours basically more or less fail because this is not really what this is supposed to be. Or maybe it is their custumers pushing them to do this or because of the costs they do it anyway because otherwise they loose too much money. Dunno… I do find stuff here to enjoy but I am not entirely getting it, maybe its me.

75cl bottle sample @ RBBWG 2013, courtesy of ThirstyBird. Orangée, pas de col et peu d’effervescence. Arôme rappelle les fruits fermentés; abricot avec ce côté vieux fromage moisi le tout sur un boisé restant très faible. Palais garde ce côté trop mûr et ce côté infecté industriel. Le profil aigre s’en retrouve diminué et la boisé presque absent, le tout se terminant sur un léger côté sec et grains. Le tout se retrouve pénalisé par un palais plat qui n’apporte pas de complexité. Un peu déçu ici Jolly Pumpkin.

Sampled from bottle @ RBBWG 2013. Slightly unclear orange color, no head at all. Aroma has sourness, fruitpeel, tart. Taste sourness, a bit medicinal, fruitpeel, lemon. Quite nice. Dry finish, long lingering sour fruits, good body, good carbonation.

At Snallygaster event. Poured a cloudy orange color with a small, white head. Aroma was a bit funky, with yam/gourd/pumpkin notes to it. Funkly flavors, some tartness, sourness. Interesting brew.

Bottle. Pours a hazy earthy peach that is slightly hazy with a white head that dissipates completely. Aroma has a good amount of acidic notes with some very sour stone fruit. Flavor is quite intense with a very acidic sour fruit with a bit of JP funk.

Bottle shared by Steve. Pours clear pumpkin orange. Nose/taste of tart fruit, peach vinegar, yeast and some paint thinner. Abrasively tart at times. Medium body.