RateBeer
overall
99
72
style
Brewed by Cantillon
Style: Lambic Style - Gueuze
Brussels, Belgium

bottled
common

on tap
common

Broad Distribution

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RATINGS: 1549   WEIGHTED AVG: 3.82   EST. CALORIES: 150   ABV: 5%
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COMMERCIAL DESCRIPTION
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".


2.7
   AROMA 5/10   APPEARANCE 2/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
larsniclas (5586) - Billdal, SWEDEN - AUG 30, 2003
Extremely dry, sour and mouldy. Very champagnelike. Tastes rather fine, but maybe not my cup of beer.

4
   AROMA 6/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
Eirikur (369) - hafnarfjordur, ICELAND - AUG 30, 2003
Bottled 750 ml. Nice head, not lasting long though. Cloudy hazy yellow. This Gueuze is very sour. There is something old about that taste, i like it. Nice aftertaste. Thanks Haukur.

3.8
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
haukur (1282) - Reykjavik, ICELAND - AUG 28, 2003
Cantillon Gueze Bio... old fashioned smell, old fashioned look, looks like a cellerad champagne. Taste is sweet with a bitter end.. good stuff

2.8
   AROMA 5/10   APPEARANCE 3/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
rickgordon (3843) - Göteborg, SWEDEN - AUG 25, 2003
(the bottle says Cantillon Gueuze Bio) Hazy yellow. Earthy, sourish iron-like aroma and flavor. Finishes, and leaves me, with a really dry palate.

4.4
   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
P-tor44 (886) - Anchorage, Alaska, USA - AUG 21, 2003
Not as intnese as I was expecting but veryy nice. I found the intense sourness to be well balanced with light fruity notes like lemons, grapefruit and light cherry, and some moderate woddyness. Caroline says it tastes like stomach acid and there is a touch of that but i still really like this one and will definetly come back too it.

3.6
   AROMA 9/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 14/20
BeerSlacker (34) - Ontario, CANADA - AUG 18, 2003
Cloudy, golden hue, with very low carbonation. Complex, somewhat musty aroma with black cherries and lemon. Tart nose, leads to an acidic, very sour finish. Tartness is almost difficult to overcome. One of the harshest Gueze's you're likely to find, but the beer is extremely complex and deep.

4.4
   AROMA 9/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
FlacoAlto (3800) - Tucson, Arizona, USA - AUG 13, 2003
UPDATED: NOV 30, 2004 Cork date of 2001, Sampled November 2004
Pours a brilliantly clear copper orange color. It is topped by a frothy light tan head, that is held up by a light but persistent carbonation. Ah, the aroma is simply magnificent. In the nose I get notes of lemon, grapefruit, an astringent woodiness, musty leather, vinegar, citric acid, a hint of ripe cheese, lemon zest, and hay.

The beer is creamy up front, but quickly moves to a bracing hit of sharp acidity that lingers through to the finish. I get lots of notes of grapefruit up front, and the finish has an austere dry, mouth coating, tannic astringency which helps to balance the citrus character. It is almost like chewing on a old piece of formerly musty but now dry leather, ooh how pleasant that sounds.

It is amazing how much one can get used to things, I hardly even notice the acidity in a traditional Lambic anymore.

Sampled 2001
This one is quite sour smelling. There is lots of acidity (one of the harder gueuzes out there) and tastes of grapefruit. Well carbonated and has a woody finish, that is accompanied by a light bitterness. Though quite sour this beer still manages to be well balanced with lots of different things going on. A good traditional example of this style.

4.1
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
wunderbier (1434) - Tampere, FINLAND - AUG 4, 2003
UPDATED: OCT 11, 2006 An almost nonexistent, wispy white head reveals the near-still qualities of this hazy, golden-straw hued brew. Upon assaulting the glass with my nose for the first time, I quickly realized that this is the absolute dankest, most pungent and vivid gueuze I’ve ever encountered. Yes, even barnyard-laden Hanssens Oude Gueuze would cry in shame before this monstrosity. Simply put, this is an Imperial level of funk. (True believers, ignore that last comment.) Across the board—pungent barnyard, medicinal esters, band-aid phenols, sweat, dust, vinegar...all of the nasties are present in full force. Beyond that, softer elements of hay and alfalfa provide a nimble base while hints of lemon rind tug the aroma about. As it warms, a concentrated doughy center emerges along with a semi-bright overripe tropical fruit element. The flavor is assertively sour throughout, owing much of that to pervasive grapefruit, lemon and lime citric tones. Dough and straw are displayed at the forefront with the funky stuff coming on strong from mid-palate to the end of the aggressively dry and lengthy finish. Despite the level of funktitude, there is quite a malt body present, and it seems to grow as the beer warms. The body is rather reedy and carbonation minimal (there looked to be a bit of cork leakage), so, combined with the still oily texture the total mouthfeel comes off much closer to an unblended lambic rather than a traditional gueuze. I don’t think I’ve ever referred to a beer as a “food-beer” before (similar to a “food-wine”), but this might be one for the books. The thought of most any shellfish is terrifically appealing at this point, alas, I have none. Still, this one goes down the gullet to mark my acceptance into a Master’s program...so, cheers to me! 75cL bottle, Burgundy glass, 1996 vintage. I don’t enter ratings based on terribly old vintages (hence, my original numbers stand for now) but, for anyone that actually reads this and happens upon a 1996 bottle, I’d give it a 10/4/9/4/19=4.6

Old rating (8/4/8/4/17=4.1): 75 cL bottle, wine glass. Fifth bottling, October 2000. Deep, rich orange body is cloudy from tiny, dense particles. Large, dense, frothy head diminishes quickly. Powerful horseblanket / barnyard yeast aroma. Grainy malts. Some vinegar and dry wine aromas are present. Lonts of delicious stench abounds. Moderately sweet start turns into moderately acidic, puckeringly sour finish of long duration. The mouthfeel is wonderfully smooth. The body is medium and oily. Seems to be slightly less complex than Hannsen’s. The bottom line is: there’s lots of beautiful nastiness here.

4.5
   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 18/20
DougShoemaker (3147) - Toronto, Ontario, CANADA - JUL 25, 2003
Musty, sour fruit, barnyard, wet blanket aromas, the gamut of Gueuze! Cloudy golden, with a tiny creamy head. Tart, earthy, musty again, fruit flavours, tastes like a farm field smells. Intense complexity, layered sensations on the tongue, sour, tart, acidic, dry. Magnificent, this must be how Gueuze is meant to taste!

4.3
   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
Hildigöltur (5104) - København, DENMARK - JUL 18, 2003
UPDATED: SEP 5, 2004 Bottled in 2001. A fantastic brew. Mature horseblanket and leather aroma. Notes of cobwebs and sour green apples. This is the most sour Gueuze I've tried. Extremely complex and nice.


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