Saturday, May 16, 2009

Belgian Lambic

Hanssens Artisinal Brews
"Hanssens Artisanaal is the last independent geuze blender in the whole world. Hanssens Bartholomeus, former major of Dworp, started to brew lambic in 1871, in the previous Sint-Antonius brewery. Documents have proven that he continued to brew, from 1896 onwards, in buildings located in the Vroenenbosstraat, Dworp. These premises are still used." -- importer



Hanssens Oude Kriek....$5.49 / 375ml
Cherry Lambic
"The color is almost heartbreakingly stunning; reds, roses, pinks, and oranges, all at once, like a beautfiul sunset. The aroma opens up with a barnyard gambit, but this quickly dissipates, allowing complex aromatics of cherries, wood, earth, vanilla, and mold to come through... The Finish is long, tart, fruity, and finally drying. An absolute masterpiece."--Garrett Oliver, The Brewmaster's Table

"Each batch of its Kriek offers therefore different aromas and flavors only based on the century old knowledge of the Hanssens family.After the blending the Kriek (with 70 kg of black Belgian cherries per 600 Lt. barrel) is bottled, corked and stored in the cellar for secondary fermentation at 50o-55oF for over one year." -- importer



Hanssens Oudbeitje Lambic...$9.49 / 375ml
Strawberry Lambic
"The strawberries announce themselves in the nose, where they mingle with aromas of earth, sharp cheddar cheese, vanilla, yogurt, and a Riesling-like petrol note. The flavors turn out to be surprising - gentle sweetness quickly followed by fine acidity, and a wonderful fruitiness right through the center." -- Garrett Oliver, The Brewmaster's Table



Hanssens Oude Gueze...$5.49 / 375ml
Lambic
"Hanssens Oude Gueuze has a hazy gold color and an aroma of wet wool, preserved lemons, vanilla, and earth. The palate is sharply tangy and dry, opening up to a marvelously complex display of citrus and damp earth in the center. The finish is miles long and juicily acidic, with a final flourish of fruit. This would be brilliant wit ha good ceviche packed with shrimp and avocado."
--Garrett Oliver, The Brewmaster's Table

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