I've had quite a few of Mikkeller's spontaneous fermentation beers in the past year or two. All of them have been at least decent, and the Spontangooseberry is one of the best fruited sours I've ever had. When I saw the beet lambic, I was torn. On the one hand, all of the others have been good so far. On the other hand, this could just be like drinking pickled beets (of which I am not a fan). Curiosity got the better of me, and here I am.
The beer pours a murky orange-red in appearance, with a persistent ring of white foam. It looks strikingly similar to my mother-in-law's borscht. The nose has lactic and citrus tang, with a solid cherry-pie Brett note. I think I'm getting some boiled root vegetable aroma, but it's faint and fleeting.
On the palate, the cherry pie takes the lead, followed by tangy lactic notes. There are some low horsy/barnyard funk notes, and some earthy beet character as well. I get a bit of that boiled root veggies character as well. I think it read more carrot/parsnip than beet, possibly due to the funk/spice/bitter character from the Brett coming along for the ride. That character seems to be at a low enough level where it melds in without sticking out like a sore thumb. But it still seems a bit brothy to me, pushing things over to the savory side a tad. Acidity is quite tart, but not bracingly so. The finish has some lingering low bitterness, with some lactic and sweet vegetable notes.
My verdict? This is about as good as you could possibly do with a beet lambic, but I don't know if that is saying much. It is a solid B- beer. I definitely get the synergy between the beets and Brett. There aren't any acetic notes to speak of, and that is very important here or else the beer would taste like you're drinking ketchup. But that vegetable character just doesn't seem like a good fit to me. It was low enough here not to detract too much from the beer, but I don't feel like it added much, either. Having said that, I think parsnips, or a spicy carrot cultivar would be interesting in a lambic given my experience with this, possibly paired with ginger.