Inspired by Timmerman’s ‘witte lambiek’, a heavily sweetened interpretation of what would happen if lambic is spiced the same way as the historically related witbier – it was about time someone applied this idea to unsweetened, unpasteurized, ‘artisanal’ or indeed ‘oude’ lambiek, perhaps… From a keg – apparently the only one made so far – at Billie’s Craft Beer Fest. Loose, egg-white, bubbly head, open and quickly dissolving completely; hazy deep peachy-golden blonde robe. Interesting and pleasant aroma of dried orange peel (curaçao), lemon zest, sherry vinegar, wet wood, spicy but ‘fresh’ coriander seed, green gooseberries, freshly ground black peppercorns, sour grapes. Lovely soft but ongoing tartness in the mouth, unripe plum, crabapple and lemon flesh impressions, near to flat carbonation (none expected anyway), lactic sourness everywhere as well as something tannic, with a sherry vinegar-ish accent drenched in late but quite powerful spiciness, which somehow – for me at least – manages to fit well into the whole, with the curaçao adding a citric tang and the coriander adding something peppercorn-like uplifting the finish, which also has a touch of old hop bitterness in the very end. Very special – unique is the right word here – but for me this combo works very well. An unexpectedly nice surprise.

Super clean. Like an Austrian white wine

Curacao orange peel & coriander in the upfront but in very pleasant & smooth way;impressions of fragrant tea, subtle minerality, lambic