Oud
Brouwerij Omer Vander Ghinste

Served in a pokal at Fountainhead.

My days off in the City definitely seem worthwhile when I happen upon a nice unblended lambic during one of my stops. This stuff pours a partially-cloudy auburn-gold topped by a very thin film of off-white bubbles. The nose comprises strong tart lemon zest backed by cracked wheat and mild funk (and those are way in the background). The taste brings in more of the same, along with a vein of sour green apple (Warheads, anyone?). The body is a rather light medium, with a light carbonation and a dry, somewhat sticky finish. Overall, a thoroughly enjoyable sour ride, something I wish were available more often 'round here.

Three year old unblended "lambic" from West Flanders, 6%. Draft in a footed tulip glass filled to the brim. A thread of white around the edges but otherwise still. Swirling creates a wispy surface skim with some visible rising carbonation. Opaque orange, looks like juice.

Smells very acidic, lemony and sharp with a touch of white wine vinegar. Oak, crabapple, and barnyard hints as it warms.

Similar flavors of lemon and crabapple, sharp and acidic sourness, not unlike straight lemon juice. Dry oaky finish, citrusy and a touch briny. Very low carbonation as is expected, body has substance though. Tasty and very sour, a slow sipper to savor. Bockor has brewed lambic since 1981, and their coolship is on the brewery's roof, little known fact...

Had on tap at The Muddy Pig in St. Paul.
Pours a slightly cloudy golden fluid with absolutely no head: Typical of an unblended Lambic.

Smell is tart, funky, barnyard, with slight hints of oak and vanilla. Tangerine sourness.

Taste starts with a slightly sweet honey malt flavor but quickly morphs into a full on sour assault. Super tart and puckeringly sour through the finish.

Low carbonation works for this style. Body of the beer is surprisingly full for such a dry beer.

Overall this unblended Lambic is very sour and refreshing. It isn't the most interesting but still very good.

 

 

Enjoyed from the tap at Papago, this keg was a leftover from an Arizona Beer Week event that demonstrated how old and young lambics are blended to create gueuzes. While the Jong is an unblended lambic aged one year; this Oude is the same beer aged three years, and I tried both alongside each other. It was poured into a tulip.

Perfectly clear pale straw in color, filled to the brim. No head and only a few bubbles as a ring means no lace.

The nose is very tart and lactic. Sour cherries, apricot, wheat, straw. Kind of floral and rather sweet.

Super, super sour in the flavor. Lemon, apricot, wheat, straw. Nice balance of sweet and grainy, with sourness being the main component at the top of the pyramid.

Medium carbontaion, medium light body. The tartness is abrasive and feels like it took off my teeth enamel.

This aged lambic is crazy tart and too intense to be very drinkable, but it was fantastic when mixed with the Jong. So THAT'S why they make gueuzes!

On draft at kraftworks.

A- comes to me with no head at all, straight mirror on top. Pale orange yellow in color.

S- rather subdued nose with some wheat and funky wood. Lemon juice and zest. Earthy hits here and there. Barnyard and wet hey.

T- oh boy this is sour! Myer lemons and key limes. Bracing vinegar and acidity. Oak and funk out the ass. Mild wheat hit with a touch of sweetness.

M- medium body and no carb at all. Huge juicy pucker and wow its it shocking at first.

D- really cool to see how the lambic process works with this 4 year old brew. I had this with the new lambic side by side and it was fucking cool to see how it changed. Mad props to the great lambic blenders.