Can you identify this old Lambic?

Mystery solved. For it to have a label in English, even better English as a foreign language, seems like a very charming artifact for a bottle headed for export. Is that signature Jean-Louis Dits? Must be. As a saison, mmmmaybe it's holding out, but may's well pop that thing.

For future ref., Porto is just what it's called in French and Dutch, and I think many, many other languages, so it would be more of a clue if it said Port. (But to be fair to "us," the founders of the port industry were English.)

 

Now the question turns to how a saison winds up tasting like port.

 

Now we want to know how it tastes. Open.

 

Lol because I didn't know he already posted. Sue me.

 

Just asking in a manner of trying to help because something seemed familiar about it. So sorry to try and help you on your quest. Don't be such a jerk.

And based on someone else googling your query...apparently searching IS the answer for everything.

 

It has the exact same wording with different dates..

 

Vapeur was brewing the Saison de Pipaix seasonally in small batches for quite a long time so I would expect exactly the result of similar wording and labeling with just changes to the dates. (I can't figure out the schedule now but my eyes get misty every time I see other Vapeur stuff on a shelf but no saison.)

Separately, as how to get a port taste, it's a good point, but I can also see where Jean-Louis was going with that. A lot of us think of port as the sticky, supersweet ruby (or tawny) nectar to drink with a Stilton as dessert. (Why yes, I'd love one, thanks.) A more restrained white Porto, still sweet but a bit more quaffable, is a typical aperitif here -- probably the way it's served most often. The saison can develop a kind of vinous thing that I wouldn't have thought to compare, but could see being compared, to a white port. But not forever. Open, taste, report back here, please.