Coolship - tasting after 6 weeks

6 weeks after brewing, and two weeks after transferring it to a non-cleaned barrel, I tasted again the coolship-lambic, hoping that the awfull taste of peas and metal would have turned into something a little more appealing. Nope! Still rather horrible, although already a little sour. I am still hoping the bacteria will do something wonderfull to the esters probably produced by the different enterobacter-bacteria.

As you can see, the remains of the pellicle of our 7months old lambic quickly turned into a new pellicle, protecting the beer against the oxygen in the free space above.