St. Dekkera Reserve: Forsaken Barrel Lambic | DESTIHL Brewery

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Brewed by:
Illinois, United States

Style: American Wild Ale

Alcohol by volume (ABV): 5.40%

Availability: Limited (brewed once)

Notes / Commercial Description:
One of our 2 oldest sour barrels in Normal. A Belgian-style lambic soured by wild secondary fermentation and aging for over 3.5 years in an unbranded red wine barrel.

Added by jrallen34 on 10-23-2011

This beer is retired; no longer brewed.

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Reviews: 6 | Ratings: 41
Photo of womencantsail
3.9/5  rDev -3.2%
look: 4 | smell: 4 | taste: 3.5 | feel: 4 | overall: 4.5

Thanks to Adam for the swingtop.

Pours a clear orange color with minimal head or carbonation. A really nice funk to the aroma. There’s some earthy musty notes to it and a bit of lemon peel and green apple. The flavor isn’t quite as good. It’s a touch vinegary. There’s a little malt sweetness to it as well. A bit of lemon peel, maybe a little Smarties. Medium bodies with low carbonation.

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Photo of AgentZero
4.42/5  rDev +9.7%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4.5

Thanks to a few of the Rejects for bringing this back. Lambic in a growler, cool.

A - Yellow beer, quite full of sediment and haze. Bit of a white head disappeared rather quickly with not much left on the glass.

S - Great must, funk, cheese, sweat, horse, barrel, fruit.

T - A little bit of tartness with some oak and brett character. Good funk, quite easy to drink and get down.

M - Medium bodied with moderate carbonation and a dry finish.

O - Wow, this is shockingly good. If you get a chance to try this you should, great effort by Destihl, a real winner.

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Photo of emerge077
2.63/5  rDev -34.7%
look: 3.5 | smell: 3.5 | taste: 2.25 | feel: 2.25 | overall: 2.25

First pour at the Great Taste, full glass. Straight up acetic vinegar. Very sharp and one dimensional, acetobacter has taken over apparently. More time in the barrel doesn't necessarily equal a better "lambic", it's clearly gone way downhill. Not surprising considering the foreshadowing two years ago. Hopefully they figure it out and turn this around, because this was pretty terrible, and nothing like a traditional lambic. A shame because it started out decent, but is way too acetic, like almost all of their sour beers now. Drinking vinegar isn't always an enjoyable experience...

10-28-2011: 3.73
Two drafts served in a goblet at Destihl in Normal.

Murky orange, hazy with particulate matter... fruit skin, barrel residue, who knows... it doesn't resemble yeast. Thin ring of white foam at the edge, no lacing, a thin broken skim across the surface.

Fruity citrus and yogurt aromas, some wet hay as it warms, lactic tartness and fruity acidity. Soft and pleasant, straightforward though not especially funky or nuanced. Fruit forward with orange, lemon, and green strawberry notes.

Puckering acetic acid at first, fruity lemon and citrus flavors, residual brett yeast aftertaste of funky grains. Clean lactic finish that pratically vanishes without a trace. Well carbonated, effervescent and light bodied. Lacks a little bit in the complexity department, and too much acetic acid, but otherwise tasty. Definitely quenching and drinkable. Very reminiscent of Upland's lambic output, possibly due a similar inoculation of lacto and brett. Also comparable to an unfruited version of Destihl's Sour Strawberry.

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Photo of Sean9689
4.42/5  rDev +9.7%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4.5

On-tap at Destihl Bloomington and out of a growler split at a tasting. Poured into Kuhnhenn tulip.

A - Pours golden pale yellow, white head, spotty lace, thin collar.

S - Nice level of tartness with some sweet fruity notes and light acidity. Not too tart or too sweet, just about right. The fruity funky character is really nice along with the light acidity.

T - Similar to the nose, perhaps a bit better. Tart lactic acidity, sour fruity funk, some sweetness in there as well, perhaps a touch of oak. Really just easy to drink, light funk, perfect sourness.

M - Light to medium, good carbonation, dry finish.

O - I was really impressed with my first sour from Destihl. We spoke with the brewer at some length at the brewery and he really filled us in on what went into this beer. 3.5 years of barrel time...quite outstanding! Try this one if you get a chance, it's a gem.

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Photo of MasterSki
4.41/5  rDev +9.4%
look: 3 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5

Never would have guessed this would be my 1900th review, but life is full of surprises. Thanks to Sean, Chris and Jason for finding this gem and bringing it back to Chicago for everyone to try. Served in a Russian River tulip.

A - Quick-dissolving white foam settles to a thick collar of bubbles and some wispy patches, but minimal lacing. Murky pale golden yellow body, with some strange sediment caked on the growler neck. I heard this was from the bottom of the keg so I won't be overly hard here. Guessing this was keg-conditioned?

S - Aroma is a wonderful blend of overripe fruits, blue cheese, oaky vanilla, red wine vinegar, lactic acidity, leather, and tropical funk.

T - The taste is heavier with oak, and the lactic and soft cheese notes play a larger role. There's some lemony brett, nice fruity tartness, and a bit of sweaty funk present as well.

M - Medium body, moderate-to-low carbonation, oaky and tannic with a super dry finish, and moderate lingering acidity. Again, not totally sure why "unblended lambic" is carbonated, but it adds some nice effervescence.

D - Even though this is spontaneously fermented I find the flavor profile to be uniquely American, and I'm guessing the oak had something to do with that. That being said, I found this to be far superior to Jolly Pumpkin's attempt, and far more complex and exciting than most of the inoculated American Wilds I've tried. I'm very excited for Destihl's future sour offerings. Who would have thought you could make great "lambic" in the middle of Illinois?

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Photo of jrallen34
4.61/5  rDev +14.4%
look: 3.5 | smell: 5 | taste: 4.5 | feel: 5 | overall: 4.5

draft in Normal... an outstanding unblended spontaneously fermented lambic in red wine barrels.... might be the best American sour I’ve had...dark gold with nice carbonation... smells outstanding, tart, lactic, sweet, red wine oak, tart sweet fruits apricots... taste is more of the nose, wonderful sweet fruit note that you can’t get enough of

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St. Dekkera Reserve: Forsaken Barrel Lambic from DESTIHL Brewery
4.03 out of 5 based on 41 ratings.
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