Alpine Beer Company Briscoe Lambic

Formerly brewed at Alpine Beer Company (CA)
Style: Sour Ale
Alpine, California USA

375ml bottle from a trade from a ways back.....pours a watery light apple cider brown with no head..... aroma of apple cider vinegar, tart and sour..... flavors are tart and sour vinegar with a an acidic bit through the middle and the end. low carbonation and somewhat watery mouthfeel. can’t say i’m all that impressed.

Bottled - tasted blind. A murky dark golden beer with a thin beige head. The aroma is acidic with notes of brettanomyces, citrus, and wood. The flavor is acidic bretty combined with citrusy notes and light notes of wood, leadint to a tart finish. The acidity burns slightly in the throat. Thanks Papsoe for sharing.

Bottle generously given to me by Eyedrinkale, thank you! Shared at a post EBF tasting. Pours a hazy golden body with a white head. Lactic acid and some citric acidity, some brett, mild oakiness and vinous notes. Dry and tart. Good brew.

Poured a hazy golden yellow color. Tart aroma with a mild funk and moderate nose of acetone. Hints of leather. Mild to moderate tartness in the flavor with a fairly acidic finish. Doughy and acetone notes. Medium bodied.

Bottle 37,5 cl. Courtesy of TheCheeseMan. Pours a hazy golden with a small, rough, off-white head. Intense and very delicious Brett aroma. Medium body, a little low in carbonation, lightly sweetish malt and fruitiness and then again these intense and very refined Bretty notes - almost peppery. Lightly tart finish. Quite lovely. 010209

From bottle, #2. Pours hazy orange with a diminished white head. Dry and phenolic to barnyard sour aroma. Light orange fruity note too. Low carbonation. Smooth, dry and solid acetone acidic initial flavoured. Dry and orange acidic flavoured. Holds a dry wooden accent. Quite sour finish and with a little bite.

Bomber shared by Adam at a Julios beer tasting in January 2009. Rather lifeless looking after settling, with a golden-tangerine color and sparse bubbles on the edges. Clear, seemingly filtered, with nothing left on the bottom of the bottle. Perhaps that is one reason why lots of diacetyl is present? Without the lees to reabsorb some of that, it seems it’s run a little rampant. In flavor and aroma, though probably more prominent in flavor. Certainly there are some proper acids; malic, acetic and lactic, but the acetic acid seems to take most of the spotlight, unfortunately. A bit of sourness to start, transitioning in to a punchy, tart red wine character and ending on lots of butteriness and soft, nutty tannins. Vanilla and honey show some underfermented maltiness, but it’s mostly dry, I guess. A little sloppy/rough around the edges and very lackluster in mouthfeel/aroma (slippery/slick/oily and somewhat watery). Not to mention the diacetyl and overeager acetic acid element. Interesting though and the red wine element is well-done and enjoyable. Definitely could do without the filtration and "lambic" moniker on the label.

Thanks to goldtwins for sharing - nearly still, hazy gold/orange beer - a lot of acetone in the aroma, with some notes of oak and a little bit of funk, but the acetone dominates - the taste is quite the same - a lot of acidity, a bit of oak, and a lot of acetone - not getting any wine or wild character - a little fruity sweetness underneath - the mouthfeel is kind of slick and off-putting - did we just get a really bad bottle?