Tap. Crow Sheffield. Hazed gold. White from dissipates somewhat. Sweet and slightly creamy fresh rhubarb. Mineral and dusty funk. Super clean with refreshing tartness. Mouthwatering overall. Crisp and fruity. Nice.

25/III/24 - on tap @ De Geus van Gent (Gent), BB: n/a (2024-186) Thanks to Erwin for sharing today’s beers!

Clear orange blond beer, small creamy white head, unstable, a bit adhesive. Aroma: nice, lots of brett, funky, a hint of rhubarb, somewhat herbal, a bit floral, nice! MF: ok carbon, light to medium body. Taste: gentle acidity, a bitter touch, some sulphur, a bit earthy, dry, a bit of rhubarb indeed, nice! Aftertaste: very dry, a bit herbal, a little bitter, dry finish, some sulphur. Not a lot of rhubarb though...

Pours unclear orange blonde. No head. Scent is medium mild rhubarb. Taste is sharp, dry, tart, mild acetic, woody Ness is medium mild. Clear rhubarb, even more so towards the end. Earthy touch, even. Decent.

16/V/21 - on tap, shared @ Tilquin Fruit Extravaganza (Tilquin Brewery), BB: n/a (2021-407) Thanks to Erwin & Meeki for sharing today’s beers!

Cloudy orange beer, practically no head. Aroma: pretty metallic, dry impression, some sulphur, bit weird, brett, wood notes, spicy. MF: ok carbon, medium body. Taste: lots of rhubarb up front, very acidic, minerals, fruity, some yellow stone fruit, dry. Aftertaste: soft fruitiness, bit metallic, some rust, dry finish, very acidic, bit lemony, very decent!

BXL beerfest 2017

Keg at the Beavertown Extravaganza, day one, 08/09/17. A pale yellow / straw coloured pour with a find white head. Aroma is dirty, dungy baby diaper, sharp farts. Edging on too dungy. Flavour is composed of tart woody earthy rhubarb, farmyard funk. Palate is ss, tart, moderate carboantion. Really filthy.

The rhubarb – so not literally fruit – version in this series, sampled at Tilquin Fruit Extravaganza in Brussels. Loose and bubbly, unstable, egg-white, open head over a hazy yellowish straw blonde beer. Aroma does reveal (more stewed than raw) rhubarb as promised and to a high degree, flanked by – more obviously than in the ‘real’ fruit lambics in this series – funky lambic notes of fermenting apple, damp hay, stale sweat, spoiled milk, moldy old lemons. Lots of evident – and recognizable – crisp sour rhubarb in the onset, but not as harsh as I was fearing (due to the plant’s natural oxalic acid ; some very light sweetishness somewhere below the sourness, fresh lemony edges, soft carbo (obviously). The sourness, a combination of lemony, rhubarb stem and yoghurty lactic acidity, dries the palate completely, with quenching and refreshing effect ; a deep, earthy bitterish note is palpable all the way at the back. Interesting concept, only the second lambic with rhubarb I encounter after one of Cantillon's Zwanzes, but rhubarb as a sour flavour with a light sweetness to it fits seamlessly into lambic – and this is good proof of that.

Draft at MLF. Cloudy yellow color, fluffy white head. Aroma of earthy weeds. Taste is earthy, herbal, lightly tart.