Gueuze (Classic/Organic/Bio)
(has 41 batches)
Brasserie Cantillon in Brussels, Brussels Capital Region, Belgium 🇧🇪
Lambic Style - Gueuze Regular|
Score
7.87
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Lambics produced at Cantillon Brewery are referred to as “young” after one year of ageing and are considered as fully matured after three years. Young beers contain the natural sugars that are necessary for secondary fermentation in the bottle while beers that have matured for three years contribute their taste and refined flavours.
Gueuze is the ultimate result of a complex blend of lambics of different ages and with different tastes kept in oak barrels. The brewer’s main task involves tasting and he or she will have to try around a dozen lambics from different barrels, finally selecting five or six. It is by this method that gueuze 100% lambic, presenting the typical characteristics of Cantillon Brewery’s beers, is produced. Each blended batch yields a slightly different gueuze because the natural elements at the heart of the beer make it impossible to produce a standardised product.
Bottles are positioned horizontally in a cellar and left to rest for an average of one year, this being the time required for the conversion of the sugars into carbon dioxide (secondary fermentation in the bottle). Saturation of the liquid takes place slowly and naturally, and when the lambic turns into a foaming beer it is called gueuze.
Gueuze is the ultimate result of a complex blend of lambics of different ages and with different tastes kept in oak barrels. The brewer’s main task involves tasting and he or she will have to try around a dozen lambics from different barrels, finally selecting five or six. It is by this method that gueuze 100% lambic, presenting the typical characteristics of Cantillon Brewery’s beers, is produced. Each blended batch yields a slightly different gueuze because the natural elements at the heart of the beer make it impossible to produce a standardised product.
Bottles are positioned horizontally in a cellar and left to rest for an average of one year, this being the time required for the conversion of the sugars into carbon dioxide (secondary fermentation in the bottle). Saturation of the liquid takes place slowly and naturally, and when the lambic turns into a foaming beer it is called gueuze.
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7.9/10
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Appearance 8
Aroma 8
Flavor 7
Texture 9
Overall 8
2009 bottle. So this is gueuze?? My first attempt at this crazy belgian concoction. The smell, I don’t wet dog, horse blanket, ass??? Yea, i’ll go with ass, sweaty, musty, dank ASS. Amber in color with a tiny white head. The taste is surprisingly pleasant, and to think that funk near the bottom of the cork made me a little hesitant. It’s light and refreshing with lots of tart green apples, lemon zest, and just a hint of funk. It’s very dry and kinda reminds me of cheap champagne, ehrr, I mean cheap sparkling wine.....
Jan ’12 additional rating of Cuvee de Monk Gueze ’08. Clear yellow pour with a white head. Dry with a medium body and good balance. Tart with sour funk and mild citrus/lemon notes. A very nice gueze. 3.8
Jan ’12 additional rating of Cuvee de Monk Gueze ’08. Clear yellow pour with a white head. Dry with a medium body and good balance. Tart with sour funk and mild citrus/lemon notes. A very nice gueze. 3.8
Tried
from Bottle
on 06 Apr 2022
at 17:16
8.4/10
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Appearance 8
Aroma 8
Flavor 8.5
Texture 8
Overall 9
As Gueuze 100% Lambic Bio 2012 lot A1234, bottle 37.5cl capped and corked (bought October 2014)@home poured into a tumbler. Strong sour nose. Clear deep golden colour, small frothy white head, half-way lasting, thin layer remains, light lacing, Sour aroma, brett, vinegar, gooseberries, wood, lemon rind. Smooth taste, medium sweet and sour, brett, gooseberries, wood, basement. Medium body, watery texture, soft carbonation, lingering smooth dry sour aftertaste, chalky and woody notes, green apples, well-balanced, very user-friendly and enjoyable, excellent stuff.
Tried
from Bottle
on 04 Mar 2022
at 15:27