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


on tap

Broad Distribution

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RATINGS: 1679   WEIGHTED AVG: 3.82   EST. CALORIES: 150   ABV: 5%
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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 3/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
MiP (14046) - SÝnderborg, DENMARK - MAR 14, 2005
UPDATED: APR 19, 2006 Bottle. Acidic, farty, earthy aroma. Unclear golden colour, very small white head. Acidic, vinegary flavour with a hint of bitterness. Aftertaste is tanninlike, but not that bitter with a soft, lingering acidity. Soft carbonation.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
hopdog (9588) - Lansdale, Pennsylvania, USA - MAR 13, 2005
UPDATED: MAY 9, 2005 Poured a medium, hazy golden color with a small white head. Sour and tart aroma. Sour and tart tastes with lemons and apples. Nice and puckering. Update: 1996 Vintage. 3 6 8 4 16.This beer aged very well. Nice funky, sour apple tastes and aromas. 4 8 8 4 18

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 16/20
Sickboy282 (1115) - San Diego, California, USA - MAR 8, 2005
UPDATED: APR 30, 2007 This is cantillon, doing the only thing they do and doing it well. Had at the brewery. Aromas of some serious funk, sourness, oak, and some apples for good measure. Flavors of the same with a nice effervecence.

   AROMA 8/10   APPEARANCE 3/5   TASTE 4/10   PALATE 2/5   OVERALL 12/20
dhlesq (233) - Thousand Oaks, California, USA - MAR 7, 2005
Aroma of oak, cork, citrus, like chardonnay, overlaying light but distinct horse-blanket. Appears hazy golden-yellow with slight effervescence of medium-fine bubbles; almost no head to speak of. Flavor is quite sour; too sour, in fact, and it overlays almost everything except the barnyard and leathery notes. Palate is light and bubbly but leaves a slick sensation on the tongue. The overall effect is very much like champagne, but like champagne that is unpleasant to drink - at least for me. Overall, this beer is about equal to the sum of its parts.

   AROMA 9/10   APPEARANCE 5/5   TASTE 9/10   PALATE 5/5   OVERALL 18/20
aspidites (1272) - manteca, California, USA - MAR 3, 2005
like a crytalline layer of bretanomyces perfection. tart, grassy with beautiful citrus overtones. An absolutely incredible beer taht changes with each amazing sip.

   AROMA 5/10   APPEARANCE 3/5   TASTE 5/10   PALATE 4/5   OVERALL 11/20
iguenard (9) - Ottawa Area, Quebec, CANADA - MAR 1, 2005 does not count
As a gueuze, this beer has received accolades from the highest raking experts. This beer has unfortunaletly struck the wrong chord with my tongue. Bitter, tard and sourness beyond my capacity to appreciate, as good as it smells and looks, this beer is for the upper echelon of experts only. I will gladly try this one again in a few years. Unripe bleuberries and alcohol, old grapes hint towards a biere de gqarde, in the traditional sense. This Geuze is noted to be kept beyond 2030, an amazing figure. Smells of of old unripe grapes, the acidity and tartness that ensures when biting on an unripe grape is litterally felt in the brew, just as the gambrinus Rosee of the same company, but less acidic to the nose.Playfully suspended yeast in this not quite translucent, orange-golden brew. The head is ethereal and dissipates very quickly, rising very thinly.Incredibly tart and sour beer. So much so its distracting and takes away from the old barrel-fermented flavors. The hops is very present for a gueuze. This beer, and the whole line from Cantillon is a very acquired taste. As much as I thought I knew about beer, this beer took me back and showed be a whole new world of tastes. So strrong it can wake the dead.Metallic finish to a small degree. I think it grows stronger and less tart with age, I would be MORE then wiling to age one bottle, should I ever be graced with one. After all this brewery only produces 700 hectoliters annually. Tart, sour and hoppish.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
heemer77 (5158) - Urbandale, Iowa, USA - FEB 25, 2005
Pours a beautiful bright gold with a trace of a white head. The aroma is classic with vinegar, leather, barnyard and some apples. The taste is surprisingly mild with lemons, leather and apples. Slightly salty in the finish. Mouthfeel is slick and thin. This beer seems like summer in a bottle, bright, lively and fresh in every way. Delicious.

   AROMA 7/10   APPEARANCE 4/5   TASTE 10/10   PALATE 5/5   OVERALL 17/20
Mungo (2471) - Southampton, Hampshire, ENGLAND - FEB 21, 2005
UPDATED: MAY 4, 2007 Iíve sampled this on several occasions and it doesnt disappoint on repeat sampling. Tart fresh citrus and mature cellar like smells. Tart and very dry, really drinkable. Perhaps not as complex on the nose as some lambics but who cares when its as drinkable as this. 4.3
Feb 05 Bottle. Classicly lambic aroma. Excellent fruity lively burst of sourness in your mouth and long finish. 4.0

   AROMA 2/10   APPEARANCE 3/5   TASTE 3/10   PALATE 3/5   OVERALL 6/20
RAYBOY01 (2012) - Chicago, Illinois, USA - FEB 20, 2005
UPDATED: FEB 22, 2005 I donít get this style yet...so forgive me...I will rerate this one day....This is a blend of 1, 2, and 3 year old lambics with an intense sour-acidic aroma. I hope against hope that this is one of those beers whoís aroma is not a predictor of flavor...wrongo!..It smells like stomach acid and it tastes exactly like it smells....mouth-puckeringly sour...it tastes a little like orange juice gone bad in the sun...Iíll get back to you on this one and others like it...Itís just too weird to me.

   AROMA 10/10   APPEARANCE 5/5   TASTE 10/10   PALATE 5/5   OVERALL 20/20
ClarkVV (4058) - Allston, Massachusetts, USA - FEB 18, 2005
UPDATED: DEC 12, 2006 2003 bottle consumed 2/16/05.
As I pop the cork and take in the vapors rising out of the bottle, I have visions of being snugly nestled in between some sheep, cows, goats and horses, lying on a dry hay ground in a warm, dry barn. Ok, itís not that extreme, but it sure is funky. Band-aid phenols, pure, concentrated brett and light vinegar. Itís not moldy/cheesy smelling as much as it is dry and sharp smelling of yeast, dry leather, rich, oily tannins and acidic sourness. The intensity of the aroma is second to none, as well.
The beer looks perfect, with a wit-bier like appearance, cloudy yet brilliantly colored (pale gold, straw yellow and light copper tinges all swirl about). White head sticks around, laying in clumps as it recedes.
Flavor wise, this beer is difficult to prepare for. Pure unadulterated tartness washes over the palate, sticky dough, and plenty of acid coats the mouth. Perhaps the strangest phenomenon, is the way the acid attacks my teeth, much like eating a raw lemon. I can only drink it a mouthfeel at a time and only after pausing to let my palate recover from the extreme sourness and tartness of it. Finish shows great potential to come, with emergent notes of light cheese (camembert/brie type notes), light wood and earth notes and a touch of sweetness. After letting my bottle breath and serving in a tumbler, the carbonation was perfect; it wasnt sharp or prickly, but was far from flat. For me, this was mind-blowing stuff. I donít know what it is, but this floored me. I kept trying to get that effect from the Girardin Black Label, but it didnt do it. I think I still have a lot to learn about the subtleties of gueuze, but I canít help loving this stuff right now. Iím betting that with age, the extreme acid attack mellows somewhat. Iíll test that prediction when I sample Bucknakedís 1996 bottle.
Yep, the 1996 is about as good as it gets. The aroma has mellowed out and softened a good deal, with tons of dryness working its way in. Barnyard funk is there, of course, but not in your face. Flavor is magnificent though. Is this oxidized? I sure couldnt tell. The effects of age have done nothing bad to it. Would drink this every day.

Draught at Redbones October 2005. Brett is more pungent/apparent. Funk and mold and cheese in the aroma of course. Not nearly as sour/acidic in flavor. Much easier drinking. But during the ballgame, I aint complainin. Good lacing, seems cleaner in flavor. Brett really wipes the palate clean after each sip. Reminds me more of drie fonteinen.
2004 bottle Incredibly funky, barny aroma with light sulphur and tons of tartness. Flavor is rustic, sour, tart, woody and dry. I think the flavor and aroma are as good or better than any vintage, but the mouthfeel seems a little bit looser than the 2003. No need to make any quick judgements though, time will be a better judge.
2006 bottleDelicious as always, nice to know some things donít get worse over the years. Reserved sourness, but still nice and tart. Lots of lacto and plenty of fresh brett. Sulphur, rubber, itís all here. Great texture, not as loose as the 2004 and 2005.

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