Tag Archives: gueuze lambic

LINDEMAN’S CUVEE RENE GUEUZE GRAND CRU LAMBIC

Spontaneously fermented nostril-flaring rust-hued lambic with zesty orange rind tartness, musty ultra-dry lemon-lime pucker, and harsh green apple pucker scouring bark-like astringency. Receding white grape sourness, champagne fizz, and cork-like dryness form deflectively acidic brettanomyces finish. An unappealing sour ale curiosity experimental tastes will dismiss as vinegar. Serve as white wine alternate to complement clams, oysters, or mussels.

ST. LOUIS GUEUZE

Spontaneously fermented orange-hazed lambic stays sweeter, tangier, and flatter than more vinous gueuze types, bringing unexpected passion fruit, mango, quince, and peach ripeness to the fold, yet retaining expected leathery dryness by ester-y white grape finish. Green apple souring tucked beneath sparkling wine fizz and acidic cider tartness.

SCHOUNE MA P’TITE GUEUZE

Fresh squeezed orange-marmalade nose perfect for farmhouse brewed lambic-styled gueuze. Interestingly detailed sinewy yeast viscosity clouds hazy sunset hue while acrid grass-hay-oak leathering kept to minimum (unlike some Belgians). Juicy apricot-grapefruit-tangerine tang turns dry as orange-peeled lemon rind tartness juxtaposes sweet ginger ale remnant of fine 8% alocohol digestif. Adept crossover abating stylistic acidity.

CANTILLON GUEUZE LAMBIC

Stylistically on the mark as brettanomyces-stricken cork-bottled Belgian sour ale. Utilizing wine-soured double fermentation, skanky dry fruited waft heightens vinous white peach, yellow grape, and green apple tartness above musty barnyard funk. Grassy-hopped horseblanket dryness saddles mineral-watered crispness. Tart green-yellow grape pucker may overwhelm its essence. Too soft to compete big time.