Gueuze 100% Lambic Bio (2003)
(Batch of Gueuze (Classic/Organic/Bio))
Brasserie Cantillon in Brussels, Brussels Capital Region, Belgium 🇧🇪
Lambic Style - Gueuze Regular Out of Production|
Score
7.99
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8.9/10
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Appearance 9
Aroma 9
Flavor 9
Texture 9
Overall 8.5
Medium golden amber color. Unbelievable unbelievably good nose amazing funky as hell barnyard. Like probably the best nose on a lambic ive ever had. I do t want to drink this because then I can’t smell it. The carb has dropped down a lot. Almost flat
Tried
on 07 Jun 2025
at 11:28
10/10
—
Appearance 10
Aroma 10
Flavor 10
Texture 10
Overall 10
2003 bottle consumed 2/16/05.
As I pop the cork and take in the vapors rising out of the bottle, I have visions of being snugly nestled in between some sheep, cows, goats and horses, lying on a dry hay ground in a warm, dry barn. Ok, it’s not that extreme, but it sure is funky. Band-aid phenols, pure, concentrated brett and light vinegar. It’s not moldy/cheesy smelling as much as it is dry and sharp smelling of yeast, dry leather, rich, oily tannins and acidic sourness. The intensity of the aroma is second to none, as well.
The beer looks perfect, with a wit-bier like appearance, cloudy yet brilliantly colored (pale gold, straw yellow and light copper tinges all swirl about). White head sticks around, laying in clumps as it recedes.
Flavor wise, this beer is difficult to prepare for. Pure unadulterated tartness washes over the palate, sticky dough, and plenty of acid coats the mouth. Perhaps the strangest phenomenon, is the way the acid attacks my teeth, much like eating a raw lemon. I can only drink it a mouthfeel at a time and only after pausing to let my palate recover from the extreme sourness and tartness of it. Finish shows great potential to come, with emergent notes of light cheese (camembert/brie type notes), light wood and earth notes and a touch of sweetness. After letting my bottle breath and serving in a tumbler, the carbonation was perfect; it wasnt sharp or prickly, but was far from flat. For me, this was mind-blowing stuff. I don’t know what it is, but this floored me. I kept trying to get that effect from the Girardin Black Label, but it didnt do it. I think I still have a lot to learn about the subtleties of gueuze, but I can’t help loving this stuff right now. I’m betting that with age, the extreme acid attack mellows somewhat. I’ll test that prediction when I sample Bucknaked’s 1996 bottle.
As I pop the cork and take in the vapors rising out of the bottle, I have visions of being snugly nestled in between some sheep, cows, goats and horses, lying on a dry hay ground in a warm, dry barn. Ok, it’s not that extreme, but it sure is funky. Band-aid phenols, pure, concentrated brett and light vinegar. It’s not moldy/cheesy smelling as much as it is dry and sharp smelling of yeast, dry leather, rich, oily tannins and acidic sourness. The intensity of the aroma is second to none, as well.
The beer looks perfect, with a wit-bier like appearance, cloudy yet brilliantly colored (pale gold, straw yellow and light copper tinges all swirl about). White head sticks around, laying in clumps as it recedes.
Flavor wise, this beer is difficult to prepare for. Pure unadulterated tartness washes over the palate, sticky dough, and plenty of acid coats the mouth. Perhaps the strangest phenomenon, is the way the acid attacks my teeth, much like eating a raw lemon. I can only drink it a mouthfeel at a time and only after pausing to let my palate recover from the extreme sourness and tartness of it. Finish shows great potential to come, with emergent notes of light cheese (camembert/brie type notes), light wood and earth notes and a touch of sweetness. After letting my bottle breath and serving in a tumbler, the carbonation was perfect; it wasnt sharp or prickly, but was far from flat. For me, this was mind-blowing stuff. I don’t know what it is, but this floored me. I kept trying to get that effect from the Girardin Black Label, but it didnt do it. I think I still have a lot to learn about the subtleties of gueuze, but I can’t help loving this stuff right now. I’m betting that with age, the extreme acid attack mellows somewhat. I’ll test that prediction when I sample Bucknaked’s 1996 bottle.
Tried
from Bottle
on 18 Mar 2025
at 11:22
9/10
Bottle - orange peel, funk, lemon, oak / bright nose --- Beer merged from original tick of Organic Gueuze (2003) on 03 Jun 2018 at 00:16 - Score: 8. Original review text: gold, white head: lemon, horseblanket, funk. 4.3
Tried
from Bottle
on 01 Nov 2019
at 22:55