<i>Draught at the brewery - cask 138, 22 months old</i><br /> Hazy, amber body. Complex aroma of wood, apples, flowers, ... great&#033; Heavily sour, lightly sweet fruity flavour. Brilliant complex and perfectly balanced flavour.

Draught at Brasserie de Zalm: Hazy dark amber with nice lasting head. Delicate fruity aroma of sour berries, spices, wood, leather and vinegar. Flavour is very sour, and sour dry finish. Low carbonated.

Handpumb &#64; Brasserie De Zalm. Hazy deep reddish amber with large beige long lasting head. Sourish aroma with sour berries, vinegar and wood. Sour flavor with notes of wood, vinegar, sour berries and lacto bachterias. Ends sour.

On Cask at the Engelbewaarder cafe in Amsterdam. Pours a still ruby hazy amber with a thin film on top that dissipates. Aroma is cherry pit, almond, moderate to high acetic acid, typical rodenbach character like the grand cru but not quite as vinously sharp and more smoothed out- with more woodiness as well. Tons of acedic acid in the flavor but not overwhelming- tastes like my flemish red after 3 years or so. cherry pit and wine like tannins with some old woodiness and earth, hhints of vanilla, and almond/cherry pit, a bit of sherry and some red wine and apple cider vinegar. Nice acidity on the tongue, and is nicely sour all the way through. This is great stuff. They should sell this at more bars around europe.