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Left Hand Gueuze

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RATINGS: 3   MEAN: 3.8/5.0   WEIGHTED AVG: 3.43   SEASONAL: Special   ABV: -
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COMMERCIAL DESCRIPTION
Lambic-like ale produced using yeast cultured from Cantillon bottles, aged two years in oak, and sold (unblended) at the brewery from kegs.


3.9
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
Ernest (6343) - Boulder, Colorado, USA - JAN 28, 2005
Draught. Head is initially small, frothy, off-white, fully diminishing. Body is hazy dark amber. Aroma is lightly malty (toasted grain, caramel), moderately yeasty (barnyard, horseblanket, cobwebs), with notes of wood, lemon peel, and a hint of cherry. Flavor is moderately sweet, heavily acidic. Finish is lightly sweet, moderately acidic. Medium body, watery texture, lively carbonation. A really nice outcome on a traditional lambic, albeit done in a more controlled environment. Lots of wild yeast funk, toasty wheat, and a tiny bit of caramel malt that almost makes one think some Faro accidentally splashed into the mix. After it warmed, a vague hint of cherry (which they had used a small amount of in one of the kegs) seemed to become evident, but neither the brewery, nor JohnC, nor myself felt they had used enough to even think of calling it a kriek. If they hadn’t mentioned it, we would have probably never even noticed. Great stuff, and something I wanted more of after finishing my glass.

3.9
   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
JohnC (3000) - Mission Viejo, California, USA - JAN 27, 2005
UPDATED: JAN 28, 2005 om draft @ the brewery. opaque copper color, sour funky nose & flavor, it really does taste like a gueuze. had some w/ Ernest, I’ll let him decide on the style. The also said that there were cherries in this, but I couldn’t taste them until well after the beer warmed up, and then only slightly

3.6
   AROMA 5/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 14/20
Crosling (1863) - Loveland, Colorado, USA - JAN 27, 2005
UPDATED: MAR 2, 2005 Currently being served on draught exclusively at the brewery. According to the brewer, the base recipe was a blend of wheat ale and brown ale. It was fermented from a cultured strain from the bottom of a Cantillon bottle along with a few seperate strains of wild yeast...brett..etc.. It was then aged in oak for two years and then two of the six barrels were blended to create this beer, which they call a Gueuze. I refuse to add this beer into the database as a Lambic-Gueuze, but if the admins feel it it belongs rather than just simply ale, go ahead and put it there. The beautiful color shows layers of fall leaves. Aroma is very gentle, showing hints of white wine and oak. Taste is heavily sour, extremely dry, woody and funky with hints of grapefruit, wine, citrus and cheese. Airy and heavy feel on the palate. A pretty tasty sour beer and a successful experiment in my opinion but the aroma needs some serious improvement and this doesn’t taste much like a gueuze in my opinion anyway. I also tried a few more experimental barrel aged beers that probably won’t reach the public; a Flemish sour and a Weizenbock.


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