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“_Methode traditionelle_ spontaneous golden sour ale.”
“A sour blend from two continents featuring an intense cherry nose.”
“Aromas of watermelon, dark berries; notes of juniper, plum, kiwi.”
“MT3 spontaneous beer aged an additional year in a single rye whiskey barrel.”
“Lambic-style beer with all Texas-grown raw ingredients.”
“For this specialty, we use old and young lambic that has aged in our oak casks for 6 months. Then we add black cherries for a second fermentation. We then clarify, filter, and bottle it.”
“Spontaneously fermented and aged in oak barrels with pinot noir grapes.”
Blend of lambics and sour cherries.
“Oude Lambiek is like a fine white wine and its stillness is a mark of this. De Cam’s Oude Lambiek is aged for a minimum of three years in oak casks and then bottled.”
“Lambic-style beer aged in Balcones Texas Single Malt Whisky barrel.”
“Full-bodied sour flavor, with notes of oak.”
“Blend No. 110, Season 18/19. We have blended raspberry lambic and sour-cherry lambic.”
“A blend of different foudre-aged lambics.”
“A spontaneous fermentation beer of destoned fresh purple plums and a blend of 1- and 2-year-old lambics. The aroma is of plum brandy, and the taste is slightly tart but fruity with a slight dryness.”
“A lambic blend aged in French oak wine barrels, then refermented with Wisconsin tart cherries for 3 months. Expect this Kriek to be tart yet balanced, complex yet delicate, and bursting with pie-cherry flavor!”
"A balanced tartness from the stone fruit and wild cultures mingles with an oaky character to produce... lambic-style funk notes."
Made with European black raspberries. Aged in American and French oak barrels. Perfect balance between lambic sourness and dark berry flavors.
“More than 4 lbs of black raspberries per gallon, yielding a beautiful, ink-like appearance.”
“Three-year blend of spontaneously fermented ales.”
“Blend No. 80, Season 17/18. Blended with lambics from seven different barrels.”
"Dry, appetizing, complex, energizing blend of aged and young lambic." What our reviewers thought:
“Slightly acidic and fruity taste. Delicate, woody fragrance.”
“Spontaneously fermented and aged in oak barrels with Balaton cherries.”
"Notes of exotic tropical fruits with the lactic and acetic funk of a classic lambic."
"This lambic-inspired beer expresses the house character of both Side Project and de Garde."
“Aroma of sweet grass, smoke, peaches, sour apples with a background barnyard funk. Big, round acidity in the mouth with notes of lemon, tangerine, grape- fruit. A rich, sour-sweet finish, balanced by tannic and wood notes.”
['“A blend of one-, three', '- and four-year-old spontaneous beer.”\n']
“Finished with a blend of fragrant giant hyssop, whole roses, wild-harvested cedar tips.”
Our one-of-a-kind gueuze is a tradition-inspired blend of one-, two-, and three-year-old lambic-style ales.
“MT3 spontaneous beer aged an additional year in a single Irish whiskey barrel.”
Our first ever blend of turbid-mashed one-, two-, and three-year old spontaneously fermented lambic-inspired ales designed in the spirit of Belgian gueuze. The layered flavors of funky fruit, cheesy hops, gentle oak, a bright citrus acid profile, and a pleasant natural carbonation give this beer unrivaled complexity for its strength.
"This particular Oude Kriek has macerated for 6 months and 10 days. The lambics in this blend originate from 5 different barrels and 4 different brews."
“Distinguished by its notable fruity character and hoppy notes.”
"Inspired by the Belgian lambic tradition, spontaneously fermented and aged in oak barrels."