8

Nice white head, a bit of carbonation. Proper tart, sour, fruity, zesty citrus, rhubarb, fruity sweetness with a dry woody finish. Medium acidity but fairly smooth, could use some funk but very nice.

8

Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 8

Bottle. Color: Slightly hazy golden, white head. Aroma: Tart, horse stable funk. Taste: Tart, vinegar notes, rabarber, sour berries, hay, farm yard funk more subtle in the taste than in the aroma. Some oak wood, tannins. Dry mouthfeel. Over moderate tart with some medium tart 'vinegar' moments. Medium body,below average carbonation. Nice one from this new star among the Geuze blenders.

7.8

Appearance - 8 | Aroma - 8.5 | Flavor - 7.5 | Texture - 6 | Overall - 8

Receding off-white head over almost clear metallic orange beer; no visible carbonation. Pure horseblanket/barnyard/wild yeastcascade for the nose. Very tart, almost puckeringly sour. After some time, the notion "sour vegetables" becomes rhubarb, unsweetened. Not much else but some lambic/barnyard notes. Serious acidburn and -thinning. Despite the bottling being relatively recent, all fermentables - on Brett scale - have been used. Medium carbonation, lipsmacking acidity, dry-out effect. Harsh, but one for the real aficionados. Maybe a bit more blending with malse lambic might have corrected the overall impression.

6.5

meug festival 2022

7.9

Appearance - 8 | Aroma - 7.5 | Flavor - 8 | Texture - 8 | Overall - 8

One of several new Publitasting lambics, flavoured with rhubarb and using De Troch and Herberg lambic. From a fresh bottle opened by the blender himself, cheers Geert! Snow white, very moussy but quickly thinning and opening ring of foam on a clear ‘old golden’ beer with deeper orangey tinge, hazy with sediment. Aroma of very strong ‘ripe’ rhubarb stems and even some of the sweeter stewed rhubarb my grandmother used to make, dried lemon and even grapefruit peel, wet old wood, unripe pear, strong green Granny Smith apple effect, wood sorrel, dry haystack, bitter dried herbs and inedible nuts (typical for De Troch lambic). Lemony onset – or in fact, oxalic acid from the rhubarb ‘sparked’ by lactic acid, but nowhere vinegary or otherwise puckering, leaving a very fruity, bright and radiant effect of lots of very recognizable rhubarb embedded in subtler notes of green apple, gooseberry and lemon peel; lively carbonation, supple and lean body. Cereally-bready core under lively and ‘juicy’ lactic and oxalic acid, ‘yellow-green’ fruitiness and eventually rustic woody notes as well as a late, bit weedy bitterness, connected to that ‘bitter plant’-like association De Troch lambic always shows. The rhubarb and the other lambic components, however, keep everything radiant and refreshing till the end. Quite zesty and colourful, a lovely addition to the growing, but still limited league of rhubarb lambics (and rhubarb sours in a more general sense).