Tap at the brewpub - clear golden, fizzy pour out of the tap - huge lavender and lemon grass aroma - semi-tart, with earthy, hay/grass qualities and a strong grain/wheat flavor - lavender and other wildflowers are potent in the mix, but work quite well and balance against one another so as not to become overpowering - very nice.

Many draught samples at ABF on 6/16/07
Very bright red body with some light beige notes in there. Moderate haziness and a medium-sized off-white head that recedes to cover, leaving light lacing.
Poignantly tart in the nose, with a beautiful cherry pie and malic acid display up front, leading to some light vanilla-notes and some softly funky barnyard notes (wet hay, straw, light grassiness). With warmth, an increasing proportion of sourness seems to be fueled by some acetic acid, but it never overextends itself there. You even get a sense that there is going to be a nice malt body to this one, as it’s oily and rich in the nose; you can almost smell the starches/dextrines. Brett punctuates the crisp, very bright finish, which is bone dry and very appetizing.
Even the nose dosent prepare for the amazing level of sourness in the flavor. A shade under Cantillon’s standards, and just impressively lip-smacking and face-puckering. Extremely tart cherries still show plenty of residual flavor, with citric acids and malic acids combining. A massively farmy (hay and straw again) flavor is found through the middle, and oak tannins ensue, drying things out even more so, while giving more complexity. Intensely sour finish leaves no possible room for complaint from me. This is sour, flavorful and extremely dry, with no diacetyl or other off-notes. A wonderful achievement for Will, though more and more, each subsequent success surprises me less and less. Oily, but yet soft mouthfeel, with a moderate amount of carbonation on draught.
The best American "lambic" I’ve ever had.