New tricks from the old guard

It had been many years since I tasted any beer from  3 Fonteinen. Once upon a time it was one of the top lambic houses in Belgium and then in 2009 disaster struck when a faulty thermostat destroyed about a year's worth of stock. And unlike most beers, with lambic you can't simply throw together a replacement batch and have it on sale in a few weeks. The company became a blendery, though plans have been hatched to start distilling and brewing once again.

Recently, the missus brought a bottle of 3 Fonteinen Doesjel back from Brussels. This is a blend of 1, 2 and 3-year old lambic and I'm guessing it dates from the post-catastrophe era. It's 6% ABV and a lovely orange-gold colour. The first surprise is in the aroma: sour, of course, but there's a distinct and intriguing sweetness too. On tasting this unfolds into a juicy, pithy jaffa flavour backed by a mild, short-lived, tang of sour funkiness. An odd combination for an old lambic and one that left me feeling something was missing. I expected bigger sourness and perhaps some old wood. Instead, the fruit flavours put me in mind of Cantillon's Iris, except it's nowhere near as good as Cantillon's Iris. Disappointing, in short.

From one first-string gueuzerie to another. You wouldn't have thought one of the most po-faced and serious of the lambic breweries might produce something as frivilous as this garishly-labelled beer. Yet here it is: Framboise Girardin. Proper grown-up lambic, with raspberries.

From the half champagne bottle it looks gorgeous, a crystalline blood red. The aroma is pure raspberry: sweet without a hint of sourness. Nothing sugary when you taste it, though. The raspberry is still present in a big way, but it's the dry crispness of raspberry seeds. You can just about tell there's a sour beer underneath -- a bit of an acid burn in the nostrils and the faintest catch at the back of the palate -- but otherwise it's all about the raspberries, while avoiding any trace of sugary sickliness. It's the sort of beer that reminds me why people thought of putting fruit in lambic in the first place, and makes me wonder why more of them aren't better at achieving this kind of balance.