Spring and Lambic are like a match made in heaven! ☀️🍷 This Fruited Lambic has been macerated with blackcurrant. Vintage 2020. The glass is filled with hazy, crimson beer. Well-preserved but timid carbonation releases a white head whose minuscule bubbles burst quickly before the foamy cap reaches one finger. Soon a moldy lacing only wafts on the top. Rowanberry is the primary element I pick. It's sour, just liked the accompanying apple and blackcurrant. I may also receive an illusion of blueberry in the fragrance. In addition, I'm getting faint leather and something... cheesy. It's like well matured Italian hard cheese, Parmegiano or something... Wheat malt supports the basement. The taste unleashes extraordinarily sour blackcurrant, blackberry, winter apple and purple gooseberry. Dry fruit wine. There's a farmhousey twist in the palate, a bit cellary and barnyardy. Nevertheless, the wild yeast is not exactly what I anticipated of a Lambic but something more farmhousey and even less predictable if spontaneous fermentation can ever be predictable. The body is light to light-medium. The finish offers sour blackcurrant, blackberry and apple. The aftertaste knows that black is black and it wants its baby back. The mouthfeel is relatively light, tart, puckering, acidic and astringent. It's absolutely funky and Belgiany, even cellary, as well as dry, drying and vinous. Nice. Offers some complexity. Definitely not easy, neither straightforward. ❤️❤️