7

dok brewing festival 2022

7.6

Appearance - 8 | Aroma - 8 | Flavor - 7.5 | Texture - 8 | Overall - 7

Pours clear, medium colored amber. Scent is fine, elegant and perfumy fruityness. Tad earthy, funky berry profile. Taste is sharp, honey funk, earthy berry , complex acidity. Very fun blend ! lovely complexity.

7.5

Appearance - 7 | Aroma - 8 | Flavor - 7.5 | Texture - 7 | Overall - 7.5

Taster at BXLBeerfest. Red color, small white head. smells berry notes, funky, light wood, earthy. Lovely smell. Full body, soft carbonation. tastes nettle, berry notes, herbal, funky, earthy. Finishes lightly dry and lightly sour with notes of nettle, berry notes and herbal notes.very good one very good balance

7, 8, 7.5, 7, 7.5

8.1

Appearance - 8 | Aroma - 8 | Flavor - 8.5 | Texture - 8 | Overall - 8

Lindemans may have been the first to introduce blackcurrant berries into lambic with their classic Lindemans Cassis from the mid-eighties, the first non-sweetened and unfiltered, traditional blackcurrant lambic only appeared in 2008, when Hanssens was the first to ‘experimentally’ use them in the purely traditional way. Since then, only Tilquin and Lambiek Fabriek have used this fruit in lambic in pure form, at least when it comes to the Pajottenland lambic producers; Boerenerf Eylenbosch therefore does not have a lot of competition with this new ‘cassis lambic’, but more importantly, continues its ways of addressing both very traditional lambic formulas (geuze and kriek) and less traditional ones, especially considering they added mead to the lambic blend here, and combined the blackcurrants with josta berries. Snow white, open, tiny-bubbled, loose head, deep and warm amber glowing orange robe, a very intense and beautiful colour. Aroma of indeed actual blackcurrant berries (less cassis – the soft drink made from them since the thirties), blood orange juice, sweet sherry (probably the mead speaking), kefir, raw rhubarb, stale armpit sweat, sweating abbey cheese even, old musty nut shells, sour apple, fermenting pear, wet wood. Tart onset, very vividly fruity with a lot of blackcurrant skin-induced astringency next to wild apple, gooseberry and redcurrant impressions, the latter from the actual fruit of course; soft carb, vinous mouthfeel. Slender and supple bready core under drying but citric, refreshing lactic acidity and ongoing fruitiness, very juicy and in that sense becoming a bit cassis-like; tannic berry skin and seed effects appear, while sour fruitiness and woody aspects persist. The fruit combined with the added mead produces a very sherry-like flavour and Brettanomyces adds a notably sweaty funkiness to the finish. Complex, vinous, notably sherry-ish, like an old oxidized blackcurrant wine, but still with this refreshing, young, acidic and fruity ‘lambicness’ at its core, this is clearly distinct from other ‘cassis’ lambics that have appeared so far, but deliciously so. Boerenerf hits my sweet spot again.

7.5

Appearance - 8 | Aroma - 7.5 | Flavor - 7.5 | Texture - 7 | Overall - 7.5

Bottle sample @ Swafff! 2022.
Couleur sur ambré, col fin blanc.
Arôme est frais assez distinct sur des effluves sauvages/organiques venant des résidus de la fermentation du miel - le côte cassis me paraît beaucoup plus discret avec un léger fleuri et funk en rétro-nasal.
Palais est léger sur le fruité, de premier abord, pas facile d'voir le seul apport du cassis pourtant assez facile à percevoir. Le tout est assez sec voire poussiéreux entre pomme et cassis avec un résideul fleuri/boisé fleuri du miel.
Le tout est assez subtil et unique avec l'apport d'hydromel où le côté mielleux est absorbé lors de la fermentation pour n'en garder que les notes fleuries/arbre.