ABV
5.0
ABV
5.0
Rating
4.58197
Rating count
5,467
Last updated
almost 5 years ago
Really nice! Light notes of apricot. Fairly sour and astringent. Oak foedre notes appeared as it warmed.
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almost 5 years ago
Better than it was fresh but this is still easily the worst vintage of fou I've had. Last bottle and doubt I'll ever revisit
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almost 4 years ago
Degustazione ieri sera. Anche questa piaciuta abbastanza, anche se andrebbe consumata prima. Sicuramente l'azione del frutto è un pò svanita e non si è evoluta come sperato
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over 3 years ago
Apricots galore, this decadent lambic beer is delightfully fruity and tart but not my favorite from Cantillon.
over 3 years ago
Abricot pas mûr, nez agréable mais bouche bien acide, manque de rondeur
about 3 years ago
At Jefe’s baby bottle shower. Way more mild but also acidic
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over 2 years ago
2017-02-18, 750ml bottled 2016-08-29. Pour dark yelloish no foam. Aroma is of bad apple, probably not good. Taste is acid of coarse. High carbonation. Long tart finish.
about 2 years ago
L8. Over the hill.
over 1 year ago
[Late Check In] Aged Fou Foune is second to none in my eyes. The nose is much more hay and barnyard funk forward than I expected. The apricot profile almost has this creamy character to prop against this wall of musty funk and oak. Spectacular.
almost 5 years ago
29Aug2016 bottle. Initial aroma was all damp cellar and old cork. That blew off and was replaced by med hay/straw funk, dried apricot and oak. Acidity is refreshing rather than biting. My previous bottle of this was much more complex/charismatic.
over 4 years ago
Gotta admit this is better than what we’ve had at the brewery (which is usually first-year stuff.) So smooth & balanced. (Stefan looks like the supervillain Masslager Lars.)
about 4 years ago
Double saveur : ma première fou, la pinte avec laquelle j'ai arrose la naissance de la 3ème. Funky, abricot plutôt léger mais pas étonnant vu l'âge. Bien content d'avoir goûté ça !
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about 4 years ago
Jeg holder mig til at drikke den noget friskere end dette.
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almost 4 years ago
L’abricot est encore très présent mais l’acidité un peu trop élevé pour pouvoir l’apprécier à 100%
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almost 4 years ago