just brew it! wrote:
JBL - sounds quite lovely that one.
Personally, I decided to try something I knew needed a bit of time... so popped my Hanssens Artisanaal Oudbeitje Lambic from 2014 that has been standing in my closet.
Ahh... Hanssens... definitely an acquired taste. Even though sour beers seem to be the trendy thing now, Hanssens has an intensity of Lambic "funk" that I suspect most newcomers to sour beers will find a little off-putting.
2014 is still young! Shoulda probably let that age for another couple of years.
I have about 20 bottles of varying sizes and marks, where 10 is my dear Tilquins that I'm aiming to open one every year for a 10 year period comparing with a fresh one.
My absolute favorite Oude is Tilquins Oude Gueuze a l'ancienne, just find the tartness together with the taste fantastic. And actually not so much on the funky side as many of the Hanssens are, which is often more funky then both Tilquin as well as Boon or even drei fontainen.
And yes, sours and lambics are definitely an acquired taste for most people, but many that comes from wine, especially sparkling ones should have an easy way if they find the right ones.
That said, for anyone not knowing, I tend to not bundle the spontaneously older fermented ones like most lambics in with the more modern sours that are often made with brettanomyces or lacto-acid bacteria for a sour tone, but in a more controlled maner, but IMO most of them lack the complexity and layers of the aged lambics and especially what I think the Oude Gueuzes have.
Then of course, you have the modern crossing like the bretted IPA's that are coming out these days as well.