Abrikoos Lambic
(has 1 batch)

5/V/24 - 75cl bottle @ Toer de Geuze, BB: n/a (2024-304) Thanks to all for sharing today’s beers!

Cloudy orange to amber beer, small creamy yellow beige head, unstable, non adhesive. Aroma: fruity, nice, lots of apricots, funky, a little weird, buttery. MF: lively carbon, medium body. Taste: very sour, funky, vinegar, more funky, a bit earthy, dry, fruity notes, nice. Aftertaste: pretty acidic, very lemony, bitter touch, earthy, acidic, fruity, decent one, good stuff!

Bottle Geuze Specialist 2023-07-25 Göteborg AR: sour citric tart apricots, AP: deep coppery, fizzy, wee head F: sour citric tart apricots

Hapu, puuviljane, virsikune, aprikoosine, tsitrus, nats sõnnikut lõhnas, funky, nisu. Hea.

[19/2/23] Bottle at De Cam in Gooik. Golden, white head. Lots of apricot, funk, oak, sour, juicy, delicate. Really great and refreshing.

37,5cl @ I know a lot of spots that I aint puttin you up on. Pours hazy deep orange with a small White foam. Mouthwatering from start to finish. Funk, Wood, hay, barnyard and a dash of apricot. Super crisp, funky and dry. Delicious.

Small, fast gone white hed over hazy orange beer. Farmyard/horseblanket lambicaromas a mile out, but nicely refined with fruity aromas, that indeed turn out to be apricot; lemon. Lactic acid, fruitacids, spritzy flavour. Apricot, +/- ripe nectarines. Tart, feels better carbonated than it looks, slickness-oily feel that relates to the fruit. Very good fruitlambic, apricots obviously marrying well with lambic. Txs to Stef!

‘Pure’ apricot lambic by De Cam, new on the market so not to be confused with apricot-rhubarb lambic they released in 2018; the label proudly states “500 Years Spontaneous”, though the historical accuracy of this bold statement is of course another matter (the term ‘lambic’ only appears in the 18th century, though I personally believe it must have existed at least a couple of centuries before that, even if there is no hard historical evidence). Appears in both 75 cl and 37.5 cl corked bottles. Thickly moussy, egg-white, tightly membrane-lacing, stable head on a misty, warm orange blonde robe with deep peachy hue, somewhat darker and fully hazed later on. Lovely bouquet of a lot of ripe apricot, touch of apricot jam even, dry sherry, freshy cut oak wood, old leather, dried dandelion leaves, freshy cut thistles or other green weeds, dried sweat, hay, unripe green plum, green apple, background hint of freshly fermented farmland. Very crisp onset, lively carbonated in a refined, ‘champenoise’ way, lots and lots of apricot generosity – even with sweetness and fleshiness hidden in a refreshing gooseberry- and green apple-like acidity; full mouthfeel, smooth bready malt core under strong kefir-like lactic tartness, but it is the sheer fruitiness which keeps dominating, all the while remaining in perfect balance with the lambic’s natural esters and acids. Apricot kernel tannins appear at the back, supporting the wood factor, but even at that stage the fleshiness and voluptuousness of the apricots does not cease. Hayish and sweaty Brett notes are present too, while a very late, brief and subtle ‘old hops’ bitterness keeps things in check. Apricot flesh and kernels remain key, though, lending this lambic a stunningly bright and beautiful spring character. Utterly refined, more so than many other De Cam fruit lambics I had: it seems Karel Goddeau has managed to reach fruit lambic perfection in this one. A gem.