EBF 2007 - I was told that this batch was aged in Pinot Noir and Chardonnay barrels - not sure if some of the previous ratings were for this batch or not, so to be on the safe side, I’m not going to enter it as a new beer - this was one of the hits of the festival for me - nice red pour with a white head that has a slight pink tint - huge tart/sour cherry aroma with suprising funkiness considering there is, as far as I know, no brett involved - nice, mouth-puckering sourness, which was a nice change from all the big, sweet, bourbon-aged beers of the night - a funky and almost salty taste comes in, reminding me, almost, of certain Cantillon lambics - a little bit of oxidation, and the wood and wine from the barrels really start to come out near the finish - I thought this was really good stuff.

Draught samples at the Belgian Beer Fest on 10/27/06 and 3 draught tulips at the brewpub on 12/2/06
Dark, root beer brown, similar to some other Flemish sours, though darker than amber-mahogany even, and without as much of a ruby-magenta tint (though still some reddish-violet tinges when held to the light). Head varies by the glass, but seems to be initially medium in height, moderately dense and beige in color. It fades rather rapidly, however, staying at partial cover and eventually just a light ring, and providing only minimal lacing. Unfiltered, but well-conditioned (been in the barrel for two years) and thus shows a medium-high clarity. Only light trails of bubbles seen in the liquid.
Beautifully expressive nose. Full of acetobacteric acids, lending that defining Flemish sour ale vinegary nose. But lacto is fast on the heels of the acetic acid, drying it out marvelouslly and contributing unripened grapefruit rind and strong yogurt sourness. Light chocolate and bits of vanilla cream-like sugars begin to balance things, but are generally quite reserved, leaving it very dry, but with a charming, juicy acidity from the dark malts and bacteria. Barrel character is moderate, very light on tannins, quite a neutral barrel it seems. Some light earthiness and woodiness helps add to the complexity, but I keep getting drawn back to the acetic/lactic knockout combination. Some raisins, dates and figs are lightly displayed upon warming, with more light vanilla and dry wood notes. Very high strength of aroma, fantastically sniffable. No alcohol noted.
The flavor contains every bit of the juicy acetic acidity from the nose and then some. Chocolate and cola notes with a pinch of vanilla sweetness set the stage for a flash of bright acetic acid, which quickly dries in to the most compelling lactobacillus sourness. Exactly what you find in Cantillon Gueuze or some of 3F newer gueuzes. Delicious and very lip-smacking. It cleanses the palate midway and allows for a tart, fruity, brett-like finish that also displays light black pepper and earthy/woody barrel character. Roast is just slightly apparent, but is more of a light charred oakiness. Brilliantly engaging carbonation for a draught beer, very tight and lending a near creaminess. Perfectly attenuated, not too dry and certainly not too sweet.
Wow. Best beer I’ve had from Cambridge, by far, in the 4 years I’ve been going here. This is going to make me drop my ratings for some other Flemish sour ales. The dryness and lambic qualities, with the moderate oak, light char and tinges of brett just show so much complexity. And you definitely gotta respect that this is 100% spontaneously fermented.
Oh, and I should also note that Will (the brewer) says it’s not acetobacteria, but the lactobacillus causing the acidity. Smells/tastes like some vinegar to me, but perhaps just a mix of lacto and oak. Who knows! Who cares!

Draught stemmed/wine glass at the brewpub on 8/22/06.
Minimally hazy, but very thick-looking, auburn-amber with some darker raspberry tints. Head is small, dense and butter colored, holding at partial cover and piling up around the edges. Very sparse carbonation noted in the liquid.
Fruity nose, with rich honey and candied sugar notes in support. The fruits are light, moderately sweet and very playful. Hops are much less challenging than expected, providing a deep, succulent juiciness, very dark and green, with moderate bitterness. No resin, no intense citrus, hooray. You can almost smell the texture, just warm and comforting, no hard crystal malt influences. Peaches, apricots, cherries and very subtle brandy-like notes all emerge upon warming. The barrel character is mostly concealed in the nose, providing just a glimmer of dry wood. But the chardonnay lends much of the fruitiness. So far, we’ve got soft, supple malts, aromatic hops sans acidity/bitterness and barrel character minus the astringent wood tannin....
The flavor, then, is even more stupefying, when it lives up the aroma. Medium-sweet honey-toffee and somewhat earthy caramel notes hang in balance creating a soft texture, as fruits slowly spring forth from everywhere. Peaches, cherries, apples, plums, strawberries; just a plethora of interesting fruits, which are well-integrated with the malt. Hops add just enough bitterness to check the malt, while a deep, lush/green flavor of hop buds sits in the background. But most curious and pleasant, is the carbonation. Wow, I don’t think I have ever had a draught beer with this type of carbonation. I remarked at the time that it tasted like a bottle conditioned Belgian beer. Fantastically minute bubbles are not quite as intense as to be zesty/spritzy, but certainly are tingly. But they’re also not quite as tight as to produce a creamy effect. They just sort of dance about quickly, imparting the fruitiness and hop bitterness quickly, then fairly rapidly fading as to allow the malt comfort to reprise. Alcohol is well-concealed, light warming at best. Awesome. I actually found the wood character to be minimal; the dry, nutty tannin only being felt lightly on the finish. Another lesson on barrel-aging from Will.

Strusselspalt dry-hopped cask, tapped 2 hours before serving, from a tulip, at the brewpub on 8/22/06.
Dense, creamy off-white head never falls below cover, and is initially quite large. Strong lacing is left. The body is not quite bright, but almost there, showing just a touch of haze. Very layered color scheme; some nut brown tones, bits of brass, straw and burnt mahogany, with an extremely faint chestnut highlight.
Very hoppy nose, but highly aromatic and not bitter/sharp at all, with that robust, tangy German-hop twang, producing various notes of dry grass, hickory nuts, lightly tart cherries and strong leafiness. It’s got a very high strength, which even carries it through the multitude of high-speed ceiling fans that sit above the bar, wisking away aromas. Creamy, smooth malt behind the hops seems to be very balanced in dryness, with just a hint of chocolate dabbed atop light sourdough, with reserved fruitiness adding further complexity. Yeast is rather clean, not distinctly German, if it is indeed so (not sure).
Frothy, engaging carbonation brings on a comforting malt body, with perfect attenuation and fruity/grassy, highly flavorful hops. Great integration of flavors. The hops match the malt well, the malt being neither too dry/pale and grainy, nor too dark/sweet and creamy and the hops providing a good mix of lighter, more piquant fruity notes and softer, earthy/leafy notes. Goes down ridiculously quickly, with a light, lingering nuttiness. Let’s see more of this, Will!