Tag Archives: gueuze lambic

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.

(HANSSENS) MEAD THE GUEUZE

By blending Hanssens tartly tannic gueuze with British winery’s honeyed mead, silky barnyard-dried hybrid settles to gossamer lemon-soured cider tartness. Unripe peach-pear-melon mouthfeel, sharp sour grape continuance and grassy herbal mustiness consume puffy cumulous-headed translucent yellow belly. Bubbly carbolic fizz could be obtrusive. Pour into glass to delete coarse vinous attribute.