Beetroot lambic by Boerenerf - quite an unusual combo, even though Cantillon did it once (for their 2020 Zwanze), but in the context of Boerenerf, literally a farm, perhaps less far-fetched than it may seem. This rating concerns the 2023 edition, which, like the 2022 batch, is made of only lambic (the original 2021 version apparently contained cider as well) and beetroot 'wine' - spontaneously fermented beetroot juice, I would think. Thick, fizzing, foamy, pillowy, egg-white head, lacing in shreds and remaining thick and even irregularly rocky for a remarkably long time (almost as if tetra iso-extract were used), over a misty warm golden robe with peachy hue, the mist perturbed by a strong whirlwind of sparkling; entirely hazy and orangey with even a somewhat rosy tinge in the very end, plus a debris of proteins on the bottom of the glass. Aroma of hard green Conference pear, unripe green plum, dry and even baked clay, old wood, limestone, raw beetroot indeed in a kind of 'cleanly earthy' way, freshly cut turnips, hints of cucumber peel, apricot kernels, 'Bretty' sweat, raw pumpkin, dusty haystack. Crisp, tangy onset, lemony acidity moving on to an unripe stonefruit astringency yet in a relatively 'malse' way, green plums and unripe peaches mixed with crabapple andlots of raw cucumber - laced with this mild earthiness and 'green plant' touch, no doubt the beetroot working but in a more subtle way than expected, blending in perfectly with the lambic's esters and acids. Minerally effervescence, accentuating the sour side, piercing through a bready core with these odd dough- and clay-like effects, again a touch of baked clay even, which I cannot but ascribe to the beetroot wine - earthiness in a clean, sleek kind of way. The lemony crispness remains till the end, where rustic woody tannins and a late, deeply buried 'old hop' bitterish accent set in; Brettanomyces adds its retronasal funkiness (sweat and damp hay), but remains relatively subdued in comparison with the fruity acids and clay-like beetroot effects. Lighter coloured than any other beetroot beer (including top-fermented ones, let us not forget that this ingredient was often used as a red colouring in cherry beers in the old days), with a sleek, smooth, notably clean earthiness, probably because 'beetroot wine' was used here rather than raw beetroot. In that sense surprising, with some challenging effects, but everything fits perfectly here without any off-notes. More elegant than most people would expect based on the unlikely ingredient it contains, this is a tasty and interesting Boerenerf lambic once again. I was never the greatest fan of beetroot as a vegetable, but in this form: bring it on.

Mooi zuurtje, wel erg droog, iets aards, funky, aardig..

My Eastern European ancestors would be right at home, smells like fresh borscht. Tons of earthy beet flavours. Bright red pour and strong balanced flavours. Lovely savouriness and a tart finish