Hanssens “Oude” Kriek Lambic (Belgium) – Oh, yes. Beautifully tart, but not so iconoclastically acidic that it becomes an Olympic-level challenge to struggle through. Here I suppose I reveal my long-time struggle with the Cantillon style, in which I have to warm up like a beer athlete to deal with the fierce lash of puckering sourness, and which even with said warmup I don’t always warm to. This is less aggressive, and maybe it’s less authentic as a result, but it’s far more to my liking. (9/10)

Hanssens Oude Kriek Lambic (Belgium) – Brittle and extremely cherried, offering not the slightest hint of mitigating sweetness or density, so that razor-sharpness stands out clearly and pointedly. Has a handle on all its “difficult” components. Pretty good. (2/11)

Hanssens Oude Gueuze Lambic (Belgium) – Completely overwhelmed by brettanomyces in both its stinky and Band-Aid™ forms. Spiky acidity. But the brett here, an essential player in a better-balanced lambic, is just way, way too much. Undrinkable. (2/11)