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Upland Kiwi Lambic
Bloomington, Indiana
BJCP Category: 17F Fruit Lambic
Upland Brewing Co. <visit site>
37
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[expand]Total Score: 37/50
An interesting interpretation of lambic style. Kiwi isn’t as distinctive as other fruit; however the fruitiness is very evident. The aging, bugs, and fruit have yielded a complex lambic that is refreshing more >
[close]Total Score: 37/50
Aroma: Moderately high fruity aroma, not necessarily associated with kiwi. Some lactic and acetic acids and medium to low horsey-barnyard notes from Brettanomyces. Alcohol noticeable. Some earthy, woody character, perhaps from aging on oak. No hop aroma—OK. Malt aroma doesn’t stand out beyond the acidity and Brett. Kiwi is not as distinguishable as other fruits such as raspberry and strawberry. (9/12)
Appearance: High effervescence with head that dissipated altogether very quickly. Very hazy, verging on cloudy. While haze is expected from a wheat-based ale, this is over the top. Orange color—almost like orange juice—OK but the cloudiness makes this appear darker than it would otherwise. (1/3)
Flavor: Intense lactic and acetic sourness with high fruitiness of pears, apples, and of course kiwi. Malt character is low, overwhelmed by the acidity. No hop flavor—OK. Low hop bitterness—OK. Slight diacetyl—OK. No DMS. Fruitiness turns into buttery, pear/peach-like notes as the beer warms. Some Brettanomyces but less than aroma. There’s a hint of coconut, often an oxidation byproduct. Dry finish. This beer reminds me of Sour Patch candy. (16/20)
Mouthfeel: Medium-light body. Smooth mouthfeel with some rough edges due to acidity. Moderate alcohol warming. (4/5)
Overall Impression: An interesting interpretation of lambic style. Kiwi isn’t as distinctive as other fruit; however the fruitiness is very evident. The aging, bugs, and fruit have yielded a complex lambic that is refreshing and intriguing. The sourness is a bit heavy and could be better balanced with additional Brett and wheat character. (7/10).
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[expand]Total Score: 37/50
The intensity of the tartness masks the fruit character a bit, so that it comes across more like not-quite-ripe strawberry than distinctly kiwi fruit. more >
[close]Total Score: 37/50
Aroma: Sharp, tart acidity is strong up front, with Bartlett pear, extremely ripe peach esters, and fruit; light notes of ripe strawberry with a hint of vanilla in the background. No hop aroma. Grainy graham malt is subdued in the background. A bit of earthy, horsey-ness is present as well. (8/12)
Appearance: Pale yellow and hazy; an off-white foam rises to two-thirds of the glass and persists as a moussy layer to the end. (3/3)
Flavor: Fruit acidity dominates overall flavor initially, with pronounced tartness; graham and bready malt in the back; a hint of cinnamon emerges midway, then fades. No hop flavor; the fruit acidity replaces hop character. Fruit presents with mix of ripe pear, ripe peach, and strawberry, all characteristic of a ripe kiwi fruit. Comes across all fruit and tart, but hints of vanilla hang in the finish, giving evidence of the oak. (15/20)
Mouthfeel: Medium light bodied with soft carbonation, and a sharp, mouthwatering acidity like that of tartaric acid, which lingers long after the finish. A bit of alcohol warmth intensifies the sensation. (4/5)
Overall Impression: The intensity of the tartness masks the fruit character a bit, so that it comes across more like not-quite-ripe strawberry than distinctly kiwi fruit. The combination is unexpected. The oak character is rather subdued, dominated by the fruit acidity. When paired with brie and toasted almonds, the malt comes forward to balance. This lovely beer seems meant for serving with food. (7/10)
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[expand]Total Score: 36/50
A good interpretation of the lambic style, though it’s not quite as polished as the classic examples from Belgium. There are some of the traditional flavor and aroma components, but the balance is tilted more >
[close]Total Score: 36/50
Aroma: The initial aroma has the leathery, corky, and musty notes produced by the Brettanomyces yeast found in many traditional lambics. Some sourness, but it has more of a citrus character than lactic. A hint of soft earthiness from the kiwi. (9/12)
Appearance: Quite hazy, even for a lambic, although this might have improved with a little cellaring to let the beer settle down after shipping. The amber color is appropriate and would probably not be modified by the kiwi. Low head retention is acceptable. (2/3)
Flavor: The initial burst of sourness was a little unexpected given the fairly modest aroma. Acetic acid dominates the lactic acid, lending a pungent character and lingering sourness to the finish. Light wheat malt character in the background, but the balance is on the fermentation components. The kiwis are a bit overwhelmed and are not detectable in the flavor. Low to moderate earthy notes, but a little more complexity from the Brettanomyces would be welcome. The finish is on the dry side, but within the range expected for a lambic. (15/20)
Mouthfeel: The carbonation is low, OK for this style. Some tannins and a mouth-puckering sourness linger long after the beer is swallowed. There is a lingering, burning harshness from the acetic acid. (3/5)
Overall Impression: A good interpretation of the lambic style, though it’s not quite as polished as the classic examples from Belgium. There are some of the traditional flavor and aroma components, but the balance is tilted a little too strongly toward acetic acid. This overwhelms some of the more subtle flavor components, such as the interesting woody and earthy notes that are in the aroma. (7/10)
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[expand]Total Score: 39/50
Nice complexity in the acidity but the fruit gets a bit buried. Hard to identify kiwi as such. Definitely has fruit. Oak is balanced; nice job not overdoing it. more >
[close]Total Score: 39/50
Aroma: Pungent: acidic, oaky, and estery. Definite lambic character—has some Brett funk and a touch of acetic. The fruit component grows as it warms. Not readily identifiable as kiwi but more than just yeast. (10/12)
Appearance: Tall, frothy, head; settled quickly; off-white in color. Medium yellow color. Hazy/cloudy—unattractive. (2/3)
Flavor: Strongly acidic flavor, moderate fruit—again, not really getting kiwi. Low bitterness. Light vinegar finish. Light oak flavor. Fruit flavor grows as it warms, and is sort of peach-like. Kiwi is hard to pinpoint. Interesting Brett complexity. Fruit gives a bit of body and flavor that tempers the acidity slightly in the finish. (16/20)
Mouthfeel: Moderately-high carbonation—could be higher. Medium body—kind of heavy. Very tart. Some oaky astringency. (3/5)
Overall Impression: Nice complexity in the acidity but the fruit gets a bit buried. Hard to identify kiwi as such. Definitely has fruit. Oak is balanced; nice job not overdoing it. A touch vinegary. Aggressive sourness—a bit easier to take when warm. Body seems heavy and carbonation could be higher. Nice job for an American beer. Better as it warms. (8/10)
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