Sun Jun 26, 2005 1:32 pm
12 fluid ounce green champagne bottle. Crowned, and corked. Black foil covers the entire top of the bottle, like a funeral vail. No freshness date seen on the label anywhere. None really needed, because this beer doesn’t spoil. It’s already spoiled. Well, so to speak. Subdued pop when the cork was removed. Poured out a deep cherry wood colored beer, with a super fast fading white, foamy head. Aromas are of oak barrels, vanilla beans, sour vinegar, old funky barnyard, leather saddles, fine old brandy, lactic tang, and almonds from the cherry pits. Sour cherry aromas come along for the ride, but they are subdued, and in the background. Tastes are of sour vinegar right off the bat. Man, this stuff is sour! Sort of like eating a sour lime. Not lemon, but lime.Think of licking a rusty tin can, and you’ll have it. Puckering power is unreal with this brew. Tastes are of old leather saddles, sour limes, almonds, oak barrels, and sour cherries. This is a serious lambic brew here, gang. It sorta slaps you upside the head with sourness, then relaxes a slight bit, only to come back to slap you again. Unreal sourness envelopes your mouth, and makes your tongue run for the hills. The sourness does not subside until it’s long gone and swallowed. Tart does not begin to describe the effects this beer produces on the palate. Wonderful stuff, but be prepared. It is unrelenting. It does go great along with a nice hunk of Maytag blue cheese, however.
