light hazy golden color. No head. Smells like rotting bananas and peaches. Not overly tart and a bit one dimensional nose. Kinda odd fruit salad, slightly sour low carbonation to the point of being flat, but honestly I am getting a bit sick. I read later that this style uses unfermented wort and I do wonder if it was the unfermented wort smell I struggled with.

Bottle shared at Lucky Bamboo share. Pours a clearish gold with a small bit of white foam that dissipates. White wine vinegar, wet straw, barnyard, pear and lemon aromas. Some light celery on the palate with some slight yogurt notes. Mild gooseberry, more vinegar as well. Good carbonation. Some cheese-like notes.

Backlog

Draft at beertemple. Aroma of tart, horseblanket, oak and citrus. Taste has dry horseblanket, oak, citrus, acidic sourness and old hops. Good stuff.

Süffiger, fein säuerlicher Beginn. Spritzig, fein fruchtig würzig, nie karamellig. Gut. 10/9/10/8/9//8

Small white head over clear golden beer. Sweetish, Bretts, sweet applecider, lemon, all light aromas. Sweetish and again cidery; acidity more due to the CO² than from the lactic or other acids. Feels much better carbonated than it looks. Light body, slightly dry-ish. IMO, it's neither meerts nor lambic, full stop. But it tastes allright.

The very reason of this Wisconsin brewery's existence, an attempt at spontaneously fermented 'meerts' (the young, underfermented, less strong form of lambic in Belgium, hardly ever used anymore today); interesting to see how craft breweries far removed from Belgium's Senne valley are inspired to try spontaneous fermentation with their own respective atmospheric microfloras, a young phenomenon in the global craft beer movement, but the answer to a question I already asked myself many years ago when I started studying beers and beer styles: why is spontaneous fermentation limited to a small region in and around Brussels? The answer is: it historically was, but it should not be. This Funk Factory, named after owner Levi Funk, gives a good example with this meerts, something Funk read about but couldn't find any real example or recipe of, not even at Cantillon, as the story goes. Tasted this interesting beer at BeerTemple during Carnivale Brettanomyces, thanks to Craftmember. No head at all, hazy straw blonde robe with greenish tinge. Weird and definitely not very 'true' lambic-like aroma of kimchi (fermented spiced vegetables), fermenting cauliflower, gherkin, leek, raw potato juice, spoiled milk, lime peel. Sour onset, lemony, green gooseberries, sorrel leaves, very softly carbonated, smooth and slick mouthfeel, dried by the persistent sourness, chalky note; strong sulfuric, fermented cabbage-like effect retronasally, crisp redcurrant-like sourness till deep into the finish. Rather bizarre American style sour ale and not very pleasant in the nose, drinkable if you like sours but by no means a lambic - or meerts, for that matter, but at least intellectually an interesting beer.

8 3 8 3 16Draft at Beer Temple, Amsterdam. Fairly hazy golden with no head. Aroma of funk, citrus, dry cellar, cobwebs. Flavour is above light sweet and above moderate sour. Light bodied with soft carbonation.