8

Jätkuvalt mõnus.

8

Magus, marjane, tsitrus, mesine. Hea.

7.5

Appearance - 7 | Aroma - 8 | Flavor - 7.5 | Texture - 7 | Overall - 7.5

At BXL. Hazy light golden. Honey up front, toilet smell, soft funk, gooseberries, light apple. Like a funky mead.

7.5

Appearance - 7 | Aroma - 8 | Flavor - 7.5 | Texture - 7 | Overall - 7.5

Taster at BXLBeerfest. Red color, small white head. smells berry notes, funky, light wood, earthy. Lovely smell. Full body, soft carbonation. tastes nettle, berry notes, herbal, funky, earthy. Finishes lightly dry and lightly sour with notes of nettle, berry notes and herbal notes.very good one very good balance

7, 8, 7.5, 7, 7.5

7.4

Appearance - 6 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 8.5

Pale yellow colour with thin head. Aroma has a little bit of shitty, farmy, manure, but is also fruity. Taste is really tangy and sour from the gooseberry. Intense!

7

Tasting met Robert, schenkt tot zo ver helder, veel appeltjes, licht, na het walsen van de fles is de smaak wat zurig, droge afdronk, hmm gaat..

7.8

Appearance - 8 | Aroma - 7.5 | Flavor - 7.5 | Texture - 8 | Overall - 8

Pours dark, redpink. No real head. Scent is full, raspberry fairly intense, but not OP. Hidden red berries. Taste is full, very funky, brett / oak , raspberry pits. Very drying. Intense tartness (lactic) , but complex enough selection of acids to make it interesting and balanced. Lovely drinkable lambic.

7.6

Appearance - 7 | Aroma - 7.5 | Flavor - 8 | Texture - 8 | Overall - 7.5

Blend of lambic, mead and cider, all home made by Boerenerf Eylenbosch, the new kid on the block in the Pajottenland lambic culture. Thin and very loose, snow white, open ring for a ‘head’ on a hazy deep yellow-golden robe with greenish tinge. Aroma of fermenting apple and indeed home made dry cider, gooseberry jam, yoghurt – even sweetened but that is probably the honey from the mead speaking, sugared lemon juice, ripe pear, rhubarb, sweaty note. Acidic onset, very much Granny Smith apple with sharpish lemony edge and flavours of unripe blackberries and rhubarb; yoghurty lactic sourness runs through the whole, medium carbonation, supple but quite full-bodied. Sourdoughy middle with aspects of cucumber and sugared lemon, but primarily the green apple persisting, with this weird mead sweetness crashing into the party; still this bizarre blend ends with crisp, green-fruity juiciness and slight vinosity, its quenching character aided by woody aspects which never overpower the green apple, gooseberry and rhubarb flavours which dominate here. If it were not for the lambic involved, I guess this drink could have been classified as a ‘cyser’ (mead fermented with apple) and I suspect cyser is the best frame of reference to compare this concoction with. Weird but interesting, tart and colourful, but the cider dominates and clashes a bit with the mead for me. Not my personal cup of tea, to be honest, but it demands respect that in such a short amount of time, this farm manages to produce lambic, cider ànd mead at home and starts experimenting with them. One can only imagine what more will come out of the sheer enthusiasm, creativity and know-how this Boerenerf Eylenbosch currently displays…

8.1

Appearance - 8 | Aroma - 8 | Flavor - 8.5 | Texture - 8 | Overall - 8

Lindemans may have been the first to introduce blackcurrant berries into lambic with their classic Lindemans Cassis from the mid-eighties, the first non-sweetened and unfiltered, traditional blackcurrant lambic only appeared in 2008, when Hanssens was the first to ‘experimentally’ use them in the purely traditional way. Since then, only Tilquin and Lambiek Fabriek have used this fruit in lambic in pure form, at least when it comes to the Pajottenland lambic producers; Boerenerf Eylenbosch therefore does not have a lot of competition with this new ‘cassis lambic’, but more importantly, continues its ways of addressing both very traditional lambic formulas (geuze and kriek) and less traditional ones, especially considering they added mead to the lambic blend here, and combined the blackcurrants with josta berries. Snow white, open, tiny-bubbled, loose head, deep and warm amber glowing orange robe, a very intense and beautiful colour. Aroma of indeed actual blackcurrant berries (less cassis – the soft drink made from them since the thirties), blood orange juice, sweet sherry (probably the mead speaking), kefir, raw rhubarb, stale armpit sweat, sweating abbey cheese even, old musty nut shells, sour apple, fermenting pear, wet wood. Tart onset, very vividly fruity with a lot of blackcurrant skin-induced astringency next to wild apple, gooseberry and redcurrant impressions, the latter from the actual fruit of course; soft carb, vinous mouthfeel. Slender and supple bready core under drying but citric, refreshing lactic acidity and ongoing fruitiness, very juicy and in that sense becoming a bit cassis-like; tannic berry skin and seed effects appear, while sour fruitiness and woody aspects persist. The fruit combined with the added mead produces a very sherry-like flavour and Brettanomyces adds a notably sweaty funkiness to the finish. Complex, vinous, notably sherry-ish, like an old oxidized blackcurrant wine, but still with this refreshing, young, acidic and fruity ‘lambicness’ at its core, this is clearly distinct from other ‘cassis’ lambics that have appeared so far, but deliciously so. Boerenerf hits my sweet spot again.