Was lucky enough to share in some Kriek and Cuvee St-Gilloise this weekend and was hoping to get an explanation on something I noticed in the viscosity of the liquid in both bottles. During the pour, the liquid has a clear syrup-like consistency that is most noted in how the head forms. What struck me is that this appearance of a thick liquid doesn't translate to the mouthfeel. I'm familiar with "sick" lambics due to Pedio but there's no floaters or ropes hanging around in there.
I've noticed this myself in 2012 batches, specifcally Iris. They seemed thick and not fully fermented, perhaps time in the bottle will help.
I observed the same thing with three 2012 Irises and three 2012 Gueuzes recently. It was an oily pour, but nothing like a Fantome shampoo. They all tasted great. The 2013 Kriek was less viscous than the others, but was still pretty thick for a Kriek.
