I bought some of this at the only local beer-seller that carries a significant number of Belgian ales -- Sunseed Coop (a 'health-food' coop). It was a wonderful drink for my sour-taste loving palate. As one of the textbook descriptions of Belgian sour ales mentions, they are not so much sour as they are refreshingly tart, quenchingly drinkable (or was the term 'quaffable' used instead?).
Because the 22 oz. brew cost in the neighborhood of $8.00 USD, I've decided to try to brew some of my own at home. But this stuff apparently takes a long time to mature, as much as 12 - 18 months. It can be drunk earlier, but it isn't as sour / tart as one that is conditioned longer.
References - Wild Yeast.
Lambic website
Rodenbach website
Experiment to replace Roseleare yeast from Wyeast, as it is a Limited Edition that is only available now, from Apr - Jun, 2009! Write to them to ask how often it might be available, as I would like to blend different ages, i.e., three year old (and/or two year old and/or 1 year old ) with 'freshly brewed or young Oud Bruin or Flanders sour brown ale.
April 21, 2009
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