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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.”
“Spontaneously fermented and aged in oak barrels with peaches and apricots.”
“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 blend of traditional one-year-old lambic and fresh raspberries.”
“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.”
“Traditional blend of one- and three-year-old lambics aged in oak foeders.”
“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.
“Light aroma of freshly picked elderflowers, soft citrus undertones.”
“Pine and citrus notes enhanced with a late dose of Cryo hops.”
“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.
“Traditional blend of young and old lambics.”
“Riesling grapes from Brooks Estate Vineyard imbue Druif Blanc with notes of rose petals, pear, and green apple and a dry, sparkling finish.”
"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."