Tap at grote dorst. Pours golden. Aroma is sour, fruity, malty. Flavor is skur, bitter, sugar, malt. Overall: good.

25.08.2018, tap sample from a 5l bag-in-box @ 1420:
Small slightly bubbly mediumlasting head, slightly cloudy. Aroma is slightly sweet dusty grassy, old hay, fruit stones, sour grass, dusty cellar, berry skin, oak, minerals, bark, sour fruits. Taste is mild sweet sour-ish grassy, sorrel, fruit stones, dusty oak, grass, grape juice, minerals, old rope, dusty apple peel, bark. Medium bitterness, slightly dry sour-ish grassy mouthfeel. Fair enough. Too young I guess...

Clear orange body. Soft aroma of fruit, barnyard, ... heavily sour flavour, quite citric and very well balanced.

At nacht van de grote dorst. Piurs rather clear, dark blonde. Smell is funky, dusty almost. Taste is full, tad fruity. Tad sweet even, for some reason. Some diacetyl. Mild tartness. Light crisp on the tongue. Too young, perhaps ?

Kuhstall-säuerlicher Beginn. Fein würzig, etwas trocken, kein Nachgeschmack. Spritzig, rund. 10/8/9/8//9

Sample at ZBF 2018, thanks Belgian RB table. Dorée-orangée, pas de col. Arôme offre un agréable bouquet de funk, citronné et léger fleuri qui revient sur la fin, retrouve aussi de fines effluves de barrique, boisé. Palais est léger avec une petite note de funk, effervescence est moyenne voire basse, fleuri et agréable fruité, classique du Pajottenland, petit effet cuire le tout est ok mais manquant un petit peu du caractère d'autres lambic de la région - notamment Girardin ou Lindemans.

Den Herberg, a very traditionally oriented microbrewery in Buizingen, had announced earlier this year that they were going to make lambic – their location in the Zenne valley should at least allow for that and considering the huge lambic revival we’re experiencing today, it should not be that surprising that more breweries in and around the traditional ‘lambic area’ are interested to see if they can do it themselves (see Brabant and Belgoo for similar, and to my opinion quite successful experiments). Sampled at ZBF, thanks to the brewer. Obviously no head, warm and deep orange-hued golden robe, lightly hazy. Aroma of sour apple juice, wet wood, gooseberries, sweat, dry cookies, damp hay, old white wine, sour yoghurt, artisanal cider, sherry – in all, a bit restrained compared with the aroma of young lambics from the established producers, but quite convincingly lambic. Tart onset, green plums, gooseberries and crabapples but in a mellowish way with only very soft lemony and lactic acidity, backed by a sweetish nectarine note; no carbonation, slick and supple mouthfeel, dried by the overall sourness which remains fairly mild for the intended style. Wheaty and thinly bready crust-like basis, lingering stonefruit and gooseberry aspects as well as a noble woodiness releasing that typical vanilla-ish oak scent retronasally; ends dry, crisp, softly tannic and refreshing. Perhaps lacking a bit in expressivity aroma-wise and could do with a tad more acidity, but generally speaking, I think this first attempt at one of the least obvious beer styles in the world to venture in, is quite well executed; the basic flavours are there, I’m just wondering what aging to old lambic – the obvious next step – will do to this. But then, few beer styles are as unpredictable as lambic of course, so who knows… Decent first attempt, definitely one to follow.

Thank you for sharing RB People! Sampled gravity cask @ ZBF 2018. 18 months old. Golden orange, few bubbles. Looks properly. Smell is lambiek but a dirty old mineral, watery one. Watery dirty rotting lemon, mineral, ditch watery lambiek, band-aid. Tastes like a proper lambiek which it is but just not a very good one.