This beer requires a little more introduction than some of the others. Kombucha is a type of fermented tea with a long resume of health benefits. Belgian lambics are wild-fermented beers, meaning they are brewed with wild yeast from the environment around the brewery. Both of these beverages boast a sour flavor profile and their own cult following. A beer blended from the two should prove very interesting.
Beer Details: Lambrucha imported by Vanberg & DeWulf. (Blended lambic ale, 3.5% ABV)
Appearance: Peach-colored and hazy. A few bubbles foam on top, but not much head or lacing to speak of.
Aroma: Tart and musky, like opening a bottle of fruit vinegar.
Taste: This beer is definitely sour, but it’s a tamed kind of sour. There’s a lactic, softened quality, especially around the edges. Ripe fruit flavors present up front: peach, apricot, and apple cider. The tea characteristics are present in an earthy tannic undertone and a floral flavor, like unsweetened herbal iced tea.
Overall, this beer is quite refreshing. It’s fizzy and creamy, and finishes very clean. It’s not the most creative or surprising beer we’ve ever had, but it hits the spot. We actually found ourselves with a craving it days later.
Food Pairing: With it’s low alcohol content and refreshing qualities, it would be a great choice with lunch. We had it with a simple grain salad and grilled chicken breast.
Have you tried this beer? What did you think of it?
Related: How to Make Your Own Kombucha
(Image: Emma Christensen)