The new rhubarb lambic by Lambiek Fabriek, presented to the public during this year’s Toer de Geuze; coincidentally, Tilquin also created a rhubarb lambic as their newest product for that same occasion, but I guess Cantillon’s Nath will forever remain the pioneer in this field – and consequently referred to as the standard. This Lambiek Fabriek interpretation has an initially medium thick, snow white, small-bubbled, breaking and opening head which eventually dissolves all but completely over a misty yellow blonde robe with pale yellow-greenish tinge. Aroma of indeed rhubarb both in a raw way and in a stewed or compote-like way, ripe gooseberry, grass silage, fermenting lemon juice, dried garden weeds, yellow plum, hayfield in late summer, wet oak wood. Sharpish onset, with the oxalic acid from the rhubarb stems reinforcing the acidity of the lambic, but in a very elegant, crisp and refreshing way; clear raw rhubarb stem flavour (a flavour I remember all too well from my childhood in the Flemish countryside) mixed with green apple, old lemon juice and gooseberry impressions. The rhubarb in question was clearly ripe enough to contain some sugars which have a slightly mellowing, ripe plum-like effect; carbonation swirls through the mouth without interfering with the flavours. Soft bready core, lingering lactic tartness and rhubarb flavour, the latter remaining vivid, bright and fruity; mild woody tannins and a bit of hayish Brett appear in the end, but the refreshing, sweetish-sour rhubarb remains the centre of attention till the last drop. Lovely: if a comparison with Nath must be made, then this one is perhaps less stern and complex, but certainly softer, brighter and juicier – a new rhubarb lambic in its own right, and quite a delicious one as far as I am concerned.