Joe Weinberger

9.3

All 3-year lambics, not a blend of 1, 2, and 3 years. Loved this—funky and autumnal. Almost no carbonation. — 7 years ago

Michael Piaker

9.3

22 March 2017. Rouge Tomate, New York, NY. — 8 years ago

boyd

8.9

Fun stuff for pizza night. — 9 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.0

Latest release. Bretty and funky and fruity and full of coriander. Refreshing and tasty, but definitely not for the Brett averse. — 9 years ago

Antoine Cauchard

9.0

Excellente blonde dorée titrant à 8.5. Goût profond et très fruité — 9 years ago

Jonas Johansson

9.5

Awesome! Especially with goat cheese and sopresata salami. — 9 years ago

Jim McCusker

9.5

It’s not the Grand Cru, but it’s on tap at Row 34. Awesome! — 7 years ago

Chip Hughes

9.4

Belgian knockout drops. #achouffe #tripel #doubleipa — 8 years ago

Margaret Swords

9.5

This will always be one of my favorites. — 9 years ago

Matthew Beckman

9.7

So light in its feet with incredible berry aromatics and solid finish. Tried Out of burgundy glass and champagne flute...one of us preferred one glass vs the other the other, but certainly different experience. — 9 years ago

Ming L

9.0

Creamy and hoppy with grapefruit like bitterness on the finish. Can't go wrong with Chouffe. — 9 years ago

Robert McMurry

9.7

Very sour, so give it a couple of tastes, and reap the rewards of the subtle apricot. Probably best not to look up what the name means till later. — 9 years ago

Andrew Burnham

9.4

Bottled 05 — 8 years ago

Joey Smith

9.5

Delicious and funky. — 8 years ago

K Zuk

9.7

Wow thanks again Paul! — 9 years ago

with Matt, Paul and 1 other

Maxence Guilluy

10

Aged in Pinot Noir barrel!

Raisin, dry plums, smoky, red wine, dark chocolate, coffee, burned caramel 😤

Awesome beer 🔥🔥🔥 — 9 years ago

Michael Storey

10

Medium body, medium dark, medium malt, light yeast, light hop - perfect balance — 9 years ago

Kathryn Aronsohn

9.3

A great, fresh saison. Lots of yeasty residue in the bottle which can be a fun treat for fermentation nerds. — 9 years ago