Zenne Y Frontera
Brouwerij 3 Fonteinen

While well rounded, this certainly didn't blow my socks off.

 

 

 

Here's a sampling of batch 66 from the 20/21 season according to the label. Sherry barrel. Might be the only sherry barrel lambic I've ever had.

Again, the appearance is that of a stronger lambic given its full fledged deep amber color. Compared to the others that night, this one had better head space, actually amassing and retaining in the 1/3" range. The aroma hit the blend of wheat and funky cheese and a light bit of strawberry wine like note.

The taste puts this lemon strawberry grape like influence alongside the oak. Hold on wait a minute, this is the #1 rated lambic in the world? I mean, dude, I like it, but I dunno. Anyhoo, relatively restrained acidity in the mouthfeel, but the alcohol is noticeable. At 8.5% we're clearly out of my (and traditional style guidelines) preferred zone and its noticeable as to why like I said. I'm not really keen on being able to taste the booze in a lambic.

 

 

 

 

 

 

 

Season 20/21

 

 

 

 

Batch 1 (no foil).
Bottling date: 1/3/2014
best before: 1/3/2024
ABV: 7%

Provenance: Stored at 3 Fonteinen's Beersel cellar (lambik-O-droom) until July 11, 2024. Fridge-stored at hotel and flown back to the U.S. on July 12, where it's been cellar stored at 50° until opening.

Beautiful copper flecked golden coloration. A gentle pour from the cradle agitates minimal head; this one is quick to settle flat.

The nose is fantastic. A bright introduction of lemon zest and floral honey play contrast to distinctly musty, mildly cheesy notes on the back end. There's an orchestrated balance, and the interplay between those touches of ammonia and oak with the zesty citrus and punches of honey sweetness make for a truly special aromatic intro.

The palate is a masterclass in oak treatment and blending. While time has brought such delicacy to this inaugural batch, there's still a noticeable sharpness. An initial punch of lemon rind and oaky dryness opens the door for a previously dormant acidity to surge into the mid-palate. The finish leaves with it a soft puckering to accompany low bitterness and a whisper of ammoniated funk.

A light-bodied geuze, with low but present carbonation. Medium acidity, with a bit of lingering pucker. The finish is tart, with drying tannins helping to cut the lingering acid.

With 30 minutes to decant, the nose becomes a bit more cohesive and a touch funkier, while the palate slightly decreases in its acidity while the oak is more noticeable on the front-end of the palate.