Vieux Bois

Montana
United States
Vieux Bois, Bozeman Brewing Co.
Judges Ratings 
1 Review
81
Aroma:
20 / 24
Flavor:
34 / 40
Appearance:
3 / 6
Mouthfeel:
7 / 10
Overall Impression:
17 / 20
Description 

This Lambic inspired ale was fermented and aged in French and American Oak barrels deep in the belly of the Bozeman Underground. Over a period of 47 months a blend of bacteria and wild yeast created a complex flavor profile that is tart, funky, and fruity. During the final months of aging Plum was added to each barrel and allowed to re-ferment lending its delicate fruit flavor to the beer. TA15 pH3.37

Profile

ABV: 
5.8%
IBUs: 
5
Served at: 
45º F
Hops: 
Tettnang, Tettnanger
Malts: 
Pale, Wheat, Oats, Acidulated Malt
Judges Review 
Brian Eichhorn's picture
Judges Rating:
81
Aroma:
20 / 24
Appearance:
3 / 6
Flavor:
34 / 40
Mouthfeel:
7 / 10
Overall Impression:
17 / 20

Vieux Bois by Bozeman Brewing Co. is being evaluated as a 23F-Fruit Lambic. In this instance, it is made with plums, though the variety of which is not declared. This is a style that is based in history through use of specific Belgian processes to achieve a complex, wine-like beverage. This one pours a somewhat turbid pale straw with a collapsed head, even with assured careful decanting. The nose is sharp and faintly acetic with a latex edge. The fruit is subtle and floral with a bit of vanilla as well. On tasting, I do get more of the same. Sharp and mildly acetic/vinegary, which is out of character and feels more American than Lambic-inspired. The acid is sharp and hot through the finish. The expression of the of the plums adds some roundness and sweetness, but this beer seems lacking the finesse and complexity of a true lambic. Even with the acidity, it does find drinkability, though this isn't easy to drink a lot of, unfortunately. A bit less oxygen and careful controls will help mitigate the acetic character that should be absent in a lambic.

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