Sunday, April 5, 2015

Lindemans Faro Lambic

Faro is a substyle of lambic that was first imported to the US in 2010. It is a blended lambic that is sweetened and then pasteurized to prevent further fermentation. Sugar is added to help balance the tart acidity of the beer, and make it more palatable. The result is a fruity, sweet, spontaneously fermented lambic-style brew. The sugary, fruit-flavored lambics aren't really my thing, but I've never tried a Faro before, so I had to grab this!



BG Poured from a 12 fl oz (355ml) green capped and corked bottle into a Chimay chalice, 4.2% ABV, "L K21LFA" Bottled 11/21/12 - Good thing lambics just get better with age!

A Iced tea amber in color with reddish hues and fairly large chunks of sediment that eventually rest at the bottom of the glass. Not really any foam, but a film of suds is present for a few minutes after pouring. 

A This sucker is potent! I could almost take notes on the aroma while my nose is a foot away from the glass. Getting my nose up closer, this is double sugar-coated peach rings that have been liquefied and fermented. Red apples, raspberries, white peaches, a little bit of cherry. That lambic tartness comes through and gets my salivary glands going. When I swirl the glass, some familiar lambic sweaty gym sock stank comes through. It’s really just overwhelmingly sweet smelling.

T Have you ever made sweet tea and accidentally put too much sugar in, and you don’t notice until you taste it? That’s what this is like. Sweet and tart raspberries, mango nectar, the tiniest touch of funk rests on the tongue on the finish. Artificially flavored seltzer water. It’s borderline sour, but the syrupy sweetness drowns it out. Peach pit, Arnold Palmer, fruit leather, turbinado sugar. 

M High carbonation, slightly mouth puckering, surprisingly off-dry finish

A Tart cherries, a little tobacco, some astringency

C This is as sweet as fruit juice, and more like a wine spritzer than a beer. Nonetheless, I’m sure it’s right up someones alley, just not mine. I prefer a straight lambic or a gueuze. But I’m happy to have had the opportunity to try it! 

FP Pear and candied walnut pizza with caramelized onions. Chèvre cheesecake with graham cracker crust. Salted caramels.

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