Kevyen vaniljainen

Now something interesting: a first ever Finnish commercial Lambic. Spontaneously fermented in the traditional koelschip. Amazing!! Alright, the looks. Relatively cloudy, deep gold. Impotent carbonation as anticipated. A truly shy head dies fast. Sour apple juice and white wine find my nose first. A tad introverted but still promising. Wheat malt, raw green gooseberry, faint lemon and distinct wild yeast complete the olfactory journey. The taste is sour although the level of sourness remains behind that of the traditional Brussels lambics. Green apple, apple peel, white wine, raw green gooseberry, lemon zest and wheat malt are the actual flavors here. Wild yeast dances beautifully and not very provocatively in the palate. The body is light. Something I expected as for the ABV. The end doesn't deviate much from the beaten track. The same citrus–apple–wild yeast cocktail delivers nicely at this stage, too. The mouthfeel is light, zesty, somewhat vinous, funky, Belgiany, tart and even moderately puckering. Clean, straightforward and appealing. In comparison with Cantillon, 3 Fonteinen, Tilquin and the likes, this would rate 3.8–3.9. But the idea of a koelschip fermented Finnish lambic is so insane that it deserves an extra 0.3 stars. Good stuff!! I'm looking forward to the next iterations!

Iha jees!

Hapanta kuten arvata saattoikin Kuitenkin samaan aikaan pehmeä, ajan kanssa nautittava juoma