Pours fairly clear, pale blonde. No head, obviously. Smell is heavily perfumed, roudh lambic funk in the back. Oaky. Taste is strongly perfumed, very green and herbal. Bit too much for me. Fun as a gimmick, but nothing beyond that.

One of a whole string of all kinds of experimentally flavoured lambics by Oud Beersel, this one with jasmin blossom. From tap at Bar Beenhouwer in Ghent. Some loose, off-white, non-adhesive and unstable bubbles but no real head (and none expected anyway), hazy apricot blonde tinge with pale ochre-ish hue. Aroma of sherry vinegar, lemon curd, green gooseberries, indeed perfumey jasmin blossom and a whiff of bergamot tea or something alike, unripe oranges, wet old wood, dry hay. Crisply sour onset, lots of raw rhubarb, lemon and unripe plum aspects yet not strongly puckering, flat in carbonation as expected (and intended), smooth bread-crusty and wheaty backbone and lots of woody tannins; the lambic’s natural estery fruitiness, reminiscent of gooseberries and stonefruit, matches quite well with this flowery, subtly perfumey but ‘naturally’ feeling jasmin flower flavouring. It lays a thin veil of tea-like ‘floweriness’ over a perfectly fine young lambic without overpowering it – in fact the lambic itself remains the main frame here, as in other lambics in this series that are on the ‘subtle’ end of the scale (and in contrast to some of the other experiments that are on the ‘intense’ end, like the ones with smoked tea…).

Tap at Roberto's, Brum. Pours hazy dark orange with a small head. Aroma is floral cheesy bubblegum. Taste is floral to start with a cheesy perfumed bubblegum finish.