Draft at Hunger-N-Thirst in Lancaster. Hazy yellow gold. A:Brett funk is strong - musky earthy herbal and some light lemon. Maybe a little overly crazy Brett, not the very clean. Sweet fruits from yeast. Flavor has some of the Brett bitter character to round off the mildly crazy Brett. Some more orange rind flavors. I like Brett, even when it's a bit crazy or a phenolic but would prefer more finesse that is more common nowadays.

Bottle. Pours slightly hazy ruby, medium creamy white pink head, dissipates fairly quickly, decent lacing. Aroma is huge on the mushrooms, fecal notes, berries, horse blankets, horse manure. Flavor is light tart, fully funky, hay, pasture, manure, light berry. Medium body. The mushroom and manure notes fade as the beer breathes and it ends up quite interesting despite what might read like a terrible description.

Bottle. Pours slightly hazy golden, small white head, decent lacing. Aroma is funky, stone fruit, fungus, oak. Flavor is light plus tart, medium funk, fungus and basement. Light plus body.

At Hopishop 2017. Aroma of tart, acidic sourness, white grape and horseblanket. Taste has tart, horseblanket, dry white grape, oak and a really dry tart finish. Not bad, but needs some more refinement.

There is one last fronteer the American - and by extension now global - craft beer movement has yet to conquer, and that is traditional lambic and its offspring. Very serious attempts have been made recently, with Jester King's Spon as the most credible one from what I heard (I'm still trying to hunt down a bottle) and out of respect for these specific activities, a 'méthode traditionelle' label has been installed, under which American craft breweries have started trying to imitate lambic, geuze and traditional fruit lambic as closely as possible without explicitly using the terms 'lambic' and 'geuze' to identify their products style-wise. This Le Roar Grrrz, with the last part of the name mimicking the Dutch pronunciation of 'geuze', predates this very serious approach - and apparently managed to enter the top 50 of geuzes here. Very eager to put this one to the test, being the lambichead that I am... Thick and coarse, tightly lacing, snow white head, initially clear and deep, pure 'old gold' colour. Quite idiosyncratic, but attractive aroma of old sour apples, unripe green raspberries, lime flesh, very old and oxidized white wine, old sweat, lemon peel, dry wood, horseradish, hay. Sour onset, green apple, gooseberry and more pungent lemony acidity, touch of white vinegar even, over a somewhat soapy wheaty background, dry and astringent main character, bit wry, woody tannins in the finish as well as an outspoken, long-lasting, spicy hop bitterness, bit old grapefruit peel-like even, more explicit than normal for any kind of lambic. This is quite a unique beer, an approximation of a geuze, but altogether clearly different as well and lacking in the depth, estery complexity and refinement of a true 'oude geuze'. Not sure if this brewery supports that new 'méthode traditionelle' movement and intends to meet its requirements, but if not, I'd recommend them to do so: approaching geuze with American pseudo-lambic will evidently lead to pseudo-geuze, but I reckon this can be regarded as a first step in a potentially promising new chapter in the American beer revolution. And in that chapter, Bullfrog may function as more than just a forerunner - it may well be able to write an important part of it. Hugely interesting from a 'philosophical' point of view and most enjoyable to sour beer lovers, but as others have stated here before me, this is not really a geuze.