(Draught at Dynamo Bar de Soif, Brussels, 20 Oct 2023) Golden colour with brief, white head. Fruity, sourish nose with notes of citrus, rhubarb, barnyard and vinegar. Fruity, tart taste with citrus, grapefruit, rhubarb, barnyard, a touch of vinegar and a dry and tart finish. Medium body, dry. Rich and fresh acidity. Good fruit character. Very nice.

Pale maybe a slight haze. Tart and leathery, subtle rhubarb note, moderate body.

Lovely touch. Great lambic feel. Light fluttery body, great sipper but super crushable. Gollem amstelstraat

Tap at 73 Enid Street. A light hazed brushed gold coloured pour with a fine white head that fades towards the edge. Aroma is nice dungy funk, dirty rhubarb, green, acid, bile, bark. Flavour is composed of dry and dry, prickly underripe rhubarb, florals, farmyard funk, grass, salt, green gooseberries. Palate is semi sweet, tart and tangy, prickly, sour, lemon rind, mild acid pucker. Fine carbonation. Good stuff.

Draft. A cloudy golden beer with a no head. The aroma has notes of brett, funk, lemons, and rhubarb. The flavor is sour with notes of brettanomyces, lemons, wood, funk, and a bit of rhubarb, leading to a tart rhubarb finish.

DØE Ølfestival 2023. Hazy golden with a lasting white head. Aroma of funk, rhubarb and sulphur. Dry and tart with a gorgeous rhubarb flavour.

The draft version of Tilquin’s Oude Rhubarbe à l’Ancienne, but with half of the beer consisting of meerts and the rest of lambic; in this respect, this rhubarb lambic indeed differs from the draft Rhubarbe Rouge version that was part of the first ‘Experimental Fruit Series’ in 2017 (and was made with young lambic only). The other difference is in the rhubarb itself, now used fresh instead of frozen and at a slightly lower concentration (250 grams per litre instead of 310). At Tilquin English Beer Fest. Medium thick, snow white, creamy and dense, slowly opening but nonetheless stable head on a hazy apricot-yellow beer (seemingly a tad deeper in colour than that original Rhubarbe Rouge version). Aroma of clear fresh raw rhubarb stems, green apple, lemon, wet hay, barnyard, green gooseberry, hints of lemonbalm, old wood and very volatile manure. Tart onset, the oxalic acid reinforcing the lambic’s natural acids but in a very elegant, refreshing, crisp and fruity way, with the rhubarb matching well with the green apple, unripe yellow plum and gooseberry impressions from the lambic; medium carb, sourdoughy malt core further brightened by ongoing ‘yellow-green’ rhubarb fraîcheur, continuing even when woody and funky elements set in (sweat, damp earth). Ends bright, very fruity, dry and quenching. Lovely ‘oxalic’ lambic, very crisp, almost to the point of being citrusy.