Total Score: 7.9/10
To all my followers: “I am God”… just kidding! Actually I want to apologise for the recent lengths between my posts, uni work and life in general has been a major obstacle, but now I’m back baby, and with a Gueuze no less! To the uninformed Gueuze is your basic Lambic style beer (aka fermented by wild yeast strains that float around in the air). It is generally a mixture of typical farmhouse Saison characters (apples, hay, musty yeast) with a mouth puckering sour finish. I know, sour beers, what’s up with that? If you haven’t tried one yet you should because they generally kick ass and take names, specifically your name when you drink one.
Poured from a 375ml bottle into a Duvel Tulip.
A: Cloudy and golden body with wild yeast clumps floating around having a yeasty good time. There is a decent enough half centimetre chalky white head on top as well. 8/10.
S: This brew immediately sings out: “We got the funk! We’ve got the funk, forget the P-Funk, we got the sea funk.” There is quite a lot going on with the aroma, rotting cider apples, hay bales, funky yeast, sour candy and vinegar. 8/10.
T: All over the shop (in a good way!) with notes of cider apples, sour lemon acidic candy, funky yeast, and a long tart finish. Slightly astringent in the aftertaste but nothing too over the top (I’m looking at you Lindemans Kriek Cuvée René!). 8/10.
M: Mid to light bodied with a palate cleansing champagne fizz. 7/10.
D: Sometimes it’s good to have a Gueuze – wow I totally just came up with a slogan for the International Gueuze Drinkers Association (or IGDA for short). It’s a decent and refreshing Gueuze and if Gueuze was one of my favourite styles, which it isn’t, I would definitely have this in ye olde fridge door. If you haven’t tried a sour beer before this is an excellent entry point and you’ll be surprised at how refreshing they can be. 8/10.
Food match: Gueuzes are palate quenching kings, so they will really work with anything, but sharp cheese platters are par excellence cuisine pour cela.