Brewed by Cantillon
Style: Lambic Style - Gueuze
Brussels, Belgium


on tap

Broad Distribution

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RATINGS: 1750   WEIGHTED AVG: 3.83/5   EST. CALORIES: 150   ABV: 5%
The world's classic Gueuze. A blend of one, two, and three year-old lambics creates a second fermentation in the bottle. The champagne of Belgium. In contrast, the Lou Pepe Gueuze is a blend of three 2-year-old lambics.

Newer vintages are labeled "Organic Gueuze", "100% Lambic Bio" or "Classic Gueuze".

   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 19/20
ChillCoat (1029) - Concord, California, USA - FEB 15, 2006
Bottled in 2003. Pours an orange cider-like color with minimal head. Bright aromas of fruit, straw and horse blanket. The flavor is quite "zingy" with loads of fruit (lemon, grapefruit, orange) and a great, no-apologies sourness that is quite dry and up front. Tastes rather young in that the individual qualities seem quite discernable still. What can I say, itís Cantillon; a brewery that seems to be rising to the top of my all my ratings.

   AROMA 9/10   APPEARANCE 5/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
TURDFERGUSON (4027) - Durham, North Carolina, USA - FEB 12, 2006
UPDATED: DEC 27, 2006 12.9oz bottle. cork says it was bottled in 2004. poured into a wide mouth red wine glass. after opening the bottle, i could immediately smell the funky aroma that all cantillons seem to give off. aromas of barnyard, sour grapes, bretty, and vinegar notes as well. taste is awesome, dry, crisp, and oh so funky. coats the back of my throat in a way no other style could. i love authentic lambics. this one remains one of the best.

   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 17/20
sayravai (4700) - Helsinki, FINLAND - FEB 12, 2006
(Bottled) Hazy yellow-golden color with a small but lasting head. Dry, sour and earthy balsamico aroma with wheat hints. Quite sour, dry and crisp, wheaty flavor with balsamico hints. Medium-bodied, dry and refreshing palate with slightly fizzy carbonation. Remains slightly sticky and astringent in the mouth for quite long. A lovely, refreshing and balanced gueuze - just the way itís supposed to be. And itís organic, too!

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
RedHaze (371) - Where the hell am I?, Nebraska, USA - FEB 10, 2006
UPDATED: FEB 12, 2006 Pours a very hazy golden/orange color with a very thin head that quickly fades to a thin ring that leaves behind only traces of lace. Smell; slightly fruity with apples and lemons, hints of funky barnyard smells, touches of vinegar and musty wood. Taste; starts off slightly sweet, but quickly becomes sour/tart. Thereís sour apples and tart lemons, funky earthy farmhouse vinegar, yeasty and it has some woody oak flavors. Mouthfeel is medium to full bodied, acidic and on the dry side. This is my first gueuze, and I found it to be a very unique style, that due to itís tartness I would onlt be able to drink one of in a night.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
SB (334) - Pennsylvania, USA - FEB 5, 2006
UPDATED: FEB 6, 2006 From Bottle

SUPER BOWL CELEBRATION BEER! Poured hazy goldish, small bubbly white head. Smell is sour fruit, cherries maybe? Flavor acidic, sour, oaky, and fruity. Very complex taste. Wonderfully carbonated, that leads to a very sour aftertaste. Mouthfeel carbonated, and acidic. Great special occasion beer!

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
weeare138 (936) - Collegeville, Pennsylvania, USA - FEB 5, 2006
Thanks to Denverlogan for this...Aayiiieeee!!!! Appears a hazy light gold with a small white head and tiny spots of lacing that glide down the glass. Smell is of sour cherries, slight funk, yeasty cake, and acidic sourness. Brett abound, baby! Taste is sour with acid burn. Sour cherries, apples, pomegranites, and a musty funkiness that is like a barnyard batch of vinegar. Mouthfeel is sour and acidic with some fruit notes coming through.

   AROMA 9/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
GonZoBeeR (2987) - Ste-Eulalie, Quebec, CANADA - FEB 3, 2006
Aroma:very fruity,flower.... Appearance:hazy gold,good head... Flavor:citrus,lemon,acid,sour.....

   AROMA 9/10   APPEARANCE 5/5   TASTE 10/10   PALATE 5/5   OVERALL 20/20
Siroy (220) - Montreal, Quebec, CANADA - JAN 24, 2006
Bottle, in a gueuze tasting. 1996 vintage is simply terrific! Very barnyard/hay, citrusy apple, enveloped by a superb dusty aroma leading to an astonishing complexity that gets unleashed in the mouth with a sustained carbonation that causes a riot of tartness, acidity and sweetness with no manifest dominance. If by now youíre not yet smiling, the sharp astringency will take care of it.

Recent examples (bio) of this appear to be a little restrained and even if they lack that complexity, they are still great ambassadors of the style and the brewery. Barnyard/dust and apple acidity. Great mouth fell and nice astringency and finish.

Rating is an average of 1996, two recent (bio) bottles, and draught at Redbones, but i admit itís much more influenced by the 1996.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
thornecb (5020) - Marblehead, Massachusetts, USA - JAN 6, 2006
Removed cap and cork exploded out of the bottle followed by large amounts of foam. Quickly capped with palm. Cork, once retrieved, labeled 2003. Poured very slowly, but liquid was still extremely enthusiastic. Appears gold with fast bubbles and no head. Champagne notes. Extremely dry and sour - almost baking soda dry - waiting for the sour patch sweetness to kick in. Fizzy. Overall very interesting and a good, special occasion brew.

   AROMA 8/10   APPEARANCE 2/5   TASTE 7/10   PALATE 3/5   OVERALL 17/20
asheft (2778) - Ottawa, Ontario, CANADA - JAN 1, 2006
[bottle] Hazy golden with no head. Vinegary, horseblanket, sour strawberries = aroma. Sour banana/strawberry, vinegary, and with a peppery bite coming in with bitterness; cherry notes and quite a bit sour but not overly so = flavour. Very light body with moderate carbonation (needs more) and mouth puckering.

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