Episode #112: Sours Beers Part 3: Gueuze

There is no doubt that Gueuze, the beer blended from unsweetened lambic, is the only way to end this series on sour ales. This spontaneously-fermented wild ale is as complex and unique as any style in the world. Able to age for decades, and lovingly described as funky, cheesy, burnt rubber, and even dirty diaper, these beers are worth seeking out.

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Breweries and Beers

tootiLindemans Gueuze Cuvée René
Lindemans Gueuze Cuvée René
tooti Boon Oud Geuze
Boon Oud Geuze
tooti 3 Fonteinen Oude Gueuze
3 Fonteinen Oude Gueuze
tooti Cantillon Classic Gueuze
Cantillon Classic Gueuze

Comments 6 

  1. From "Rick" :

    I never really dove into the sours so after the last episode I went out and picked up the “Lips of Faith” and really enjoyed it. I think I’ll dig into these a bit more.

    You may have told us in an earlier episode, but do you keep all the bottle caps? If so what do you do with them? Just curious.

    • From "ChrisQ" :

      Rick, yep, I save most of the bottle caps. Gonna use them in some fashion at the store, once that get’s up and running.

  2. From "castello" :

    So, I found the Sactification. SOUR!!!!!!!!!! I tried it with Sushi and then cookies. I can’t even choke it down! I’m not seeing any balance here.
    Which ones balance out the sourness?

    • From "ChrisQ" :

      If you think Sanctification is sour, then don’t try the Gueuzes! Try it with some strong cheese perhaps. As for more balanced sours, I’d recommend Rodenbach (the normal, not the grand cru) and Monk’s Cafe Sour. Both are much more balanced between sweet and sour. If you try them, let me know what you think…

  3. From "Russ Perry Jr" :

    Haha, I know about the quarter trick, and have used it on occasion…

    I was happy to see you start with the Lindemans, as it’s one that took me a while to find, back in the day. Ran across it at the Blind Pig in Champaign (back when it was actually a beer bar), and it led to this conversation:

    me: I’d like the Cuvee Renee please
    bartender: you do know it’s $18?
    me: yep
    bartender: you do know it’s a big bottle?
    me: yep
    bartender: you do know it’s sour, right?
    me: yep
    bartender: still want it?
    me: yep

    To be honest, I prefer their lambics, but I was happy to get to finally try their gueze, even though they announced only like 10 minutes later that a band was coming in, and if you wanted to stay, you had to pay the cover (we didn’t), and if not, you’d better finish up quick. Eep.

    You might have mentioned that “oud” or “oude” essentially mean “old”, in this case implying traditional. I think “traditional” means you get what you said about “oud” guezes, but still, “the more you know”.

    Also, curiosity… I consider “tart” and “sour” to be different things; some beers are tart, some are sour. Do you use them interchangeably?

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