fly (1487) - austin, Tejas, Texas, USA - NOV 8, 2002
preface - after having a brief discussion with Frank Boon (Belgain brewer extrordinaire) I found that I was remiss in having let the sedimental yeast mix as I poured this. He mentioned that this contained an extremely bitter taste. Thus I think my entire experience was skewered. I found it more bitter than any grapefruit I have EVER had, rather thin, which I suspect is much to the style. Overall I wasn't able to appreciate it, but would love to have another chance. Sad that I had this hand transported to me from Belgium. jaymobrown (1845) - Chicago, Illinois, USA - OCT 22, 2002
2001: Old rotten hay with a horrid aftertaste. I nearly fell over in a fit of gagging! I don't know what it was but it wasn't good. 2000: Sour mash with a slight of the skunk straw taste found in the newer vintage. 1999: It's truly amazing what a couple years of aging can do for a gueuze. This year was much more smooth with an understated citrus tones of lemon and tangerine. Much better than its newer sibilings. JoeM500 (1909) - Crown Point, Indiana, USA - OCT 21, 2002
UPDATED: JUN 21, 2004 rating is for 2002 vintage sampled in 2004: This is the 75% Girardin & 25% Boon blend, a strong and powerfully sour gueuze with superb horseblanket nose and amazingly dry finish. The aftertaste was stronger than all other vintages. This is the year that you want to seek out, and the 2003 (50% Girardin & 50%Lindemans) coming in at a close second. Remaing notes were taken 10/22
1999 VERSION: Smooth, slightly complex with hints of barnyard and peppery spices. Sugary palate that ends with a sourness of 6.5 on a scale of 10. 2000 VERSION: Hazy and slighly skunky. Seemed like a bad sample. Didn't even fit into the progression of the vintages that we sampled. jayme9874 (756) - Hamburg, New York, USA - OCT 20, 2002
(1999) Hazy golden/light orange. Thin but lastung head, moderate lace. Nose of oak, grapes, slight wet barn, must, acid hits and more. Medium bodied, smooth acidic character with hints of sweet apple in the middle as well as a bit of cotton candy? Finish bumps up the sourness to make for an addicitve brew. I blow at describing these. I know there must be intricate qualities in here that I just cannot detect or put into words. Good chit though:) RAUCHFEST (122) - PROSPECT PARK, Pennsylvania, USA - AUG 30, 2002
i like this stuff it can be found in the states here and there i found it at state line liquors in maryland (1800-ginwine)took me back to beersel
OlJuntan64 (1264) - Perth, AUSTRALIA - AUG 22, 2002
UPDATED: AUG 16, 2003 Rating shown for 1997 vintage.Kåstå (1272) - Mol, BELGIUM - AUG 21, 2002
1999 vintage - 9 August 2003 Clearly fresher and younger that the older vintages. Dark honey hazy translucent colour with that famous wet rubber mattress aroma. Medium light body, Besides the classic yeast grapefruit citrus sour flavours, this time I got a hint of freshly picked runner beans. Rated at 4.0.
1997 vintage sampled August at Restaurant Drie Fonteinen. Medium size short lasting white head over a medium gold crystal clear colour. Wood, damp musty cellar yeast, grape vinegar and grapefruit sour, and wet rubber mattress aroma. Medium body with tantalizing complex palate. Mild grapefruit/cider sour start with woody and vinous dry sherry character. Fades slowly to mellow yeasty bitter and cider sour middle reminiscent of a vintage Norman cider. Finish is mild dry and refreshing. A very good and interesting example of this style of beer.
1995 vintage is considerably mellower and smoother and even less acidic than the 1997 vintage. Aromas and flavours include major wood and vinous petroleum character (vintage port, mature dry sherry). The yeast is much milder and very complex. Needs further research. Overall rates ~0.3-0.4 points higher than the 1997 vintage.
This was a March 1995 bottle. That is seven and a half years old. It has a mature smell with a clear portery aroma. The taste is sour, portery with a lovely buttery taste. Absolutely smashing. I have added the look of the bottle to the appearance, it looked like it had been in a cellar for, well seven years! This was a religious experience. akinm (282) - San Diego, California, USA - JUL 25, 2002
impressive lambic. strong aroma that lets you know it is going to be good an sour. the taste does not let you down, it is mouth puckeringly good. so many flavors in the sourness that i was not prepared and can not describe them all. I need to find some more of this one. duff (5486) - Copenhagen, DENMARK - JUL 11, 2002
Hazy orangy appearance, you know this brew is gonna be sour when you sniff it. Tremendoudly tasty sour vinegar like flavour, very refreshing, very dry, and insanely good, this suited me big time, awesome stuff. MartinT (10036) - Montreal, Quebec, CANADA - JUL 6, 2002
UPDATED: JAN 14, 2011 Wonderful acidic apples and champagne-like effervescence…Peppery hay appears in some vintages, adding to the complexity, and my personal enjoyment...Tenderness in some cases, powerful hay and tartness in some others…A clean, flavorful gueuze apéritif...
In a comparison with a Girardin Black Label, it appeared dustier and yeastier, despite its overall cleanliness for a gueuze...Drier as well, with tons of carbonation, and bountiful citrus fruit...Do not forget though, that this means it is an otherworldly haystack...