On this one episode of Tailspin, Kid Cloudkicker jumps out of a plane with a bag of table salt and pours it into the clouds. The result is that it starts raining due to a chemical reaction with the salt and the cumulus clouds.
I don’t know how to science but, in today’s review I am going to make it rain on these tickers with a 100 bottle lambic release from the Pajizzzotenland.
YMCMB MAYBACH MUSIC MUSTARDONTHEBEAT.
OWA Brewery SPRL
Brewed at Brouwerij De Troch
Style: Lambic Style – Fruit
100 bottle release
A: This beer presents with a bit darker hue than I anticipated but also doesn’t really have any fuschia or magenta from the ume tannins- OH WAIT, that’s probably because ume looks like this you ignorant fuck:
so the carb comes out in soapy bubbles you could count individually and rises up to an eggshell collar that subsides pretty quickly but, nothing too apeshit, all things considered. There is insubstantial lacing and the legs are watery with minimal cling. The center of this beer is very inviting, got that amber meets wulfenite sort of glow to it. Google wulfenite and leave me the fuck alone.
S: This is a tasty treat for the old face holes. At the outset you get a light sweetness like lemon meringue that subsides into a citrus acidity akin to a tangelo, there is a touch of musk and cheesiness that is almost like topsoil/silt, it closes with a zesty Sierra mist lime that is ultra inviting. It’s like when the woman is all on them satin sheets running her hand in a small circle and YOU WAKE UP ON THE METRO WITH A VISIBLE ERECTION OH GOD DAMN IT.
T: This takes the foregoing Sprite and tangerine aspects and ratchets them up to levels that can only be described as “mid to extremely trill.” The first swallow is a 160 bpm trap beat that cascades sweet, brackish, then tart in those waves. You get this opener kinda similar to lime lucas, if you grew up in a Hispanic neighborhood. It subsides into a sweet honeysuckle and grapefruit pith bitterness. Finally the closer comes out and it tightens up the game with a sort of “aged Printemps” sort of lemon-lime feel to it. It is never exceedingly sweet, and remains drinkably tart, yet has this bitterness like citrus rind to keep everyone in check. It could use a touch more from the attic fairy, but I imagine that will come with time, as will I.
M: This has a bit more heft than I would want out of a fruited lambic, but never drags deep into that honey coating too aggressively. It is dry but balanced by a light sweetness along the gumline that combos into the next sip like Glacius. Alright people complain my references are too obscure, you want to know who the fuck Glacius is?
He is excellent at ground-air combos. Alright can we get back to the fucking review? Ok so take that lemon lime and add a bit of acidity, not much, but say in the realm of a young 3F Kriek, just enough to keep the blue vein pumping. It is fully satisfying.
D: This is exceptionally drinkable with the caveat that you keep it under 55 degrees. The honey and sweet aspects closer to room temp make the sweetness a bit heavy handed when it gets warm but, what the fuck is wrong with you, letting 100 bottle Japanese lambics get all hot you insensitive asshole? All in all, a very good lambic likely unlike any other offerings you have tried. I guess you could mix 2006 Doesjel with 2006 Printemps and get a similar, less bright execution. In fact, go do that, report back to me. I posted a pic of this in a Facebook beer group all warming up my rotator cuff thinking I was about to serve up a backdoor breaking ball on some tickers. People had zero fucks to spare, too bust doling out Likes for KBS pictures. But that is part of the reason why you are here, and not fingering your dickhole talking to some anti-In Bev noob. We have the same issues. The type of beer drinkers who seek out this type of shit are not the ones who review Hopslam by reading the label in present progressive tense “”getting hoppy, getting malts, getting yeast, getting water, getting Bell’s, getting Michigan. getting…a guy with a hop cone on him…getting barcode…”
Narrative: Tetsuo Otomo was the most esteemed botanist in all of Kyoto and his scientific renown brought inquiries from across the globe. Upon the behest of the European Union, Mr. Otomo traveled to the Senne Valley to analyze the ground-water table and its effects on the local fauna. “Hmm…ish a nooo good,” he noted in a borderline offensive accent “glound tabre has too much a sart! Need nitrogen frixation, lower minelal crontent.” The group of Belgian geologists nodded and took copious notes. Mr. Otomo returned to Brussels shortly thereafter and engineered a super strain of Japanese Plum that would convert the atmospheric nitrogen into ammonia at an alarming rate. The process drastically boosted the presence of the diazotrophs, creating a super flora in the classic valley. Soon even the mildest glass of kolsch exposed to the air became an acidic wild ale, almost instantly. German tourists brought kegs and kegs of tepid wit biers over in droves to contaminate and vastly improve their pedestrian ales. Tetsuo had solved a problem with plums, but created a larger one by way of ignorant assholes from abroad.