2013 draught at OEC SourFest, 8/15/15.
Good clarity on the bronze-golden body with a smattering of rapidly fizzling white clusters of bubbles.
Lovely stinking cheese, unripened limeskin, hickory nut skin and fairly strong lactic acidity in the nose are all delightful and well in-tune with what I’d expect from a piece of Hanssens Oude Gueuze (the dry, fruity citric elements are very characteristic, as are the more reserved funk and some light green apple (not acetyldehyde)). Really nice, sniffable stuff with no flaws, alcohol or any thing I have to complain about.
In the mouth, it’s actually lightly carbonated, though from some refermentation I’d imagine, as the carbonation is tight and natural-seeming. Light oak can be picked out, while plentiful lactic elements display various notes of cheese, grapefruit rind and yogurt. Not tremendously sour as the sourest of lambics, but certainly nothing to scoff at. Malt and wheat add light flavors and good texture and the fruity tartness and pleasant acidity lingers on. Delicious, though I was kind of hoping it was flat...

Pours clear blonde. Very sour and dry scent. Taste is harsh, sour, very dry. Bit oaky, very acidic, wood, very sharp. Very nice malty finish

draft @ WoSF 2012 // about 18 months old // clear pear orange, very lightly hazy, zero head // tart, fruity smell, sweeter side of acidity, touch peach // taste is … bitter or at least bitter is a more dominating characteristic than sour, bitter musty, close to rotting cork, wood, lots of hay, tast, musty, quite a bit of herbs in the finish, lasting herbal finish, dusty // flat // that was pretty weird, not really what I expected from them or any lambic for that matter // easily one of the lesser lambic’s // their gauze is excellent, comes to show // tried this again @ WoSF 13 – possibly the best one of the bunch this time around & completely different this time around, fuller than the rest, richer, acidic but still restrained, lots of fruits – changed score to 4.3 from 3.5 – average score for both samples