Bottled. Deep red, Acidic vinous aroma. Dry and citric with fresh character of fruity red wine, which seem stronger due to the low/non-existing carbonation. The mouthfeel is fairly clean, the acidity is Cantillon’s trademarked, and it has grape stone bitterness in the finish.

Draught at Akkurat, Stockholm. Hazy reddish golden, almost flat. Woody cognac aroma. The nose is sweet, and it does have a vinuos character, like muscat grapes, but much less so than the Gueuze. Concentrated, complex and elegant. The low carbonation gives it a pleasant, soft mouthfeel and Cantillon’s acidity balances out the vinous sweetness - but still this is by far the least sour beer I’ve tasted from Cantillon.

Bottled. Lively cloudy orange. Citric and aggresivel carbonated. Lightly woody, feels young and refreshing. grape/wine character takes the back seat to the acidity. Dry and intensive, actually very, very different in many ways to the unblended Goldackerl Lambic. It should definitely improve even more with time.

Poured fresh in brewery. Sweet caramel and musty, yeasty aroma. Hazy caramel color with no head. Sugary sweet flavor up front with a slightly bitter/sour finish. Can’t get more authentic than this.

Fresh in brewery. Mild yeasty and musty aroma. Straw color with a small foamy head. Primarily a musty hay flavor but with hints of cherry and apple. Gets better the more you drink. A very dry beer - little sweetness to this at all.

Ahhh, cuvée des champignons at long last! ;)

The boring (but ever so important) details: Consumed 3/31/05 at room temperature in a Lindemans Lambic flute.

I should just say "Five" for appearance and not waste any more time. What more could you ask? Beautiful, immediately noticeable, burnished copper shine to a body that runs the spectrum from orange to yellow. Hazy, without being muddy. Rapidly moving, miniscule bubbles rise incessantly. Large amount of white (with a slight yellow sheen to it) head is lasting and leaves the glass permanently laced (meaning until I wash it out; that’s some low filtration!).
The nose comes alive from the minute the cork is pulled, with playful yellow fruits (pears, nectarines, apricots), soft and restrained, aged hops, vibrantly funky yeast and light pepper atop green apples. Light woody/oak nuances are distinctive, but never overdone. I’m not smelling any eggy farts, though of course there is sulphur. . . .

Hardly being able to wait, I drink greedily and my mouth is alive with a very much lively, engaging, chatterbox of a lambic. Soft fruit flavors, plenty of farmhouse character. Lipsmacking brett adds the tartness, with plenty of lactobacillius to balance, adding a sour, cheesy note to the flavor. Ripe cheese, musty wood, moderate acidity (by Cantillon standards), with light orange zest, some white pepper, tea leaves/herbalness and a very dry/sour finish.
Body and mouthfeel are so stunningly executed, you don’t really even think about them, you just drink and enjoy the flavors and feel refreshed at having done so. Soft, easygoing, natural carbonation adds just the right amount of texture, while a rich, but yet not-too-full body provides a perfect serving vessel for these plentiful flavors.
As I drink more and finish the bottle, all too quickly, I have a long-lingering flavor of rustic cheese mixed with light green apple tartness, on my palate. Quite delightful. This stuff has aged so well and with such care. There is a bit of a lapse of flavor, upon first sip, as Schropfy notes, but the palate quickly gets used to it, and the beer is rendered that much more refreshing.