11 September 2021. At Summer Belgian Beer Geek Gathering. Many thanks, Klaas & Liesbeth, cheers to the whole crew!

Vintage 2019. Hazy red, pinkish head. Aroma of raspberry coulis, cassis, yoghurt, red grape, sour cream. Taste has sour raspberry, grape & apple, lemon acid, bit lactic & funky. Tart, tannic finish, raspberry & woody red wine aspect, acidic, some vinegar. Medium body, oily texture, soft carbonation. Enjoyable 'vinous' sipper.

Bottle @ Belgian Summer Gathering Sept' 21, Evergem. BB 11/2021, bottled 11/2019.
Ambre, léger cuivre, col fin blanc-cassé.
Arôme est fruité avec une belle dose de framboises fraîches - rétro modéré d'acidité et funk.

Palais garde un caractère sour assez marqué, framboise en retrait plaisant avec cette petite pointe terreuse, baies rouges, finement piquant/velouté en bouche. Effervescence est haute marquée ce qui enlève un peu du charme de la framboise au profit d'un citrique

11/IX/21 - 75cl bottle @ BBGG Summer Edition (Klaas & Liesbeth's place), BB: XI/2024, bottled: XI/2019 (2021-1019) Thanks to Ama for sharing the bottle!

Pretty cloudy reddish beer, small creamy white head, unstable, non adhesive. Aroma: nice, lots of raspberries, raspberry jam, very fruity, grapes. MF: ok carbon, medium body. Taste: acidic start, lots and lots of raspberries all right! Very sour but in a good way. Aftertaste: dry, some sulphur notes, funky, very acidic, raspberry jam.

Zuur, fruitig.

One-off from Moersleutel’s sour side project, aged on wine barrels and apparently created to celebrate the birth of a new child in the brewer’s family. Thanks to Ama Deke for sharing. Off-white, thin and open, eventually dissolving head on a misty deep amber-orange beer with warm peachy tinge. Aroma of moldy oranges, rusty iron (oxidation!), sherry vinegar, very dry red wine, pickled lemons, ripe nectarine, medlar, wet wood, freshly cut red apple slices, redcurrant and solventy notes of nail polish remover. Very acidic onset, deeply vinegary (red wine vinegar) as well as very citric (lemony), burning its way through a fizzily carbonated, supple, caramelly and bit nutty malt core with a slight biscuity edge; lemon, redcurrant and sour grape effects join with a tannic woodiness that only amplifies the drying effects of the acidity. The malts are clearly oxidized, which shows retronasally; the vinegary sourness remains quite harsh till deep into the finish. I can take a lot of acidity, but this one is really harsh even for a ‘modern’ (unsweetened) and in some way ‘Americanized’ interpretation of Flemish ‘oud bruin’; needs to be softened a bit. Strangely quite heavily oxidized as well, perhaps during barrel ageing? Zomerdijk is still a relatively young project, of course, and like e.g. BrewDog’s sour division called OverWorks, still has to learn how to achieve a high level of quality in the realm of sour ales (which are admittedly quite a challenge on their own). There is promise in this and other Zomerdijk sours, however, so I will make sure to give them a try every now and then, just to see how they evolve.

wild festival groningen 2019