RATINGS: 167   WEIGHTED AVG: 3.79/5   SEASONAL: Special   IBU: 15   EST. CALORIES: 186   ABV: 6.2%
Brewed in the tradition of the Lambics of Belgium but using a blend of Ale Yeast, Brettanomyces, Lactobacillus, Pediococcus, and Acetobacter. These microorganisms came from our culture collection as well as many collected by Dan around the wilds of Wisconsin! Fermented and aged in Oak. This beer spent the summer of 2009 aging outdoors in used oak barrels. Then bottle fermented. This is a funky and very sour beer not for the faint of heart. If you are unfamiliar with sour or Brettanomyces beers you may want to pass this one up!

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thirdeye11 (6162) - Dallas, Texas, USA - OCT 24, 2010
(500ml bottle brewed 3-24-09 bottled 8-6-10) clear golden-orange with a ring of fine bubbles. Nose of cedar, sugar, brown sugar, mildly tart and vanilla. These New Glarus sours are really easy to spot by just the nose only. I wish they had less brown sugar, and more tartness. Taste of lemon juice, seltzer water, vinegar, very very woody, mild umami. Very carbonated, oily body and a bit puckering. This isn’t much like a gueuze and not sure I could drink a lot of it, but an interesting experiment nonetheless.

Captain_Cab (10) - Wisconsin, USA - OCT 22, 2010
citrus, solid body with lingering after taste. A little hard on my stomach.

bu11zeye (13215) - Frisco (Dallas), Texas, USA - OCT 21, 2010
(500ml bottle, courtesy of thirdeye11) Pours a clear yellow body with a small white head. Aroma of wood, vanilla, and light horseblanket. Flavor of oak, lemon, apple, yogurt, and brett. May improve with age, as this young beer is mostly dominated by the barrel aging.

Snojerk321 (2984) - San Diego, California, USA - OCT 21, 2010
Bottle. Pours a lightly hazed deep gold with a small bubbly white head. Nose was bright and tart citrus. Diacytal on the palate and a tad cidery, pretty damn tasty though.

tokyogoat (1503) - San Diego, California, USA - OCT 15, 2010
Pours a golden yellow color, nose is tart and citrus, taste is quite sour, sharp bite, a little too much cider character and diacytle, but overall really nice.

daknole (11402) - Scottsdale, Arizona, USA - OCT 14, 2010
LCBS 2010. Golden pour, whitish head. Aroma is funky, fruity, oaky...all melded well together. Flavor is sour, but not warhead sour. Just a nice puckering sour that leads to a great oaky and fruity flavor. Lots of woody notes. Not like any other of this style I have ever tried to be honest.

blutt59 (6579) - Dallas, Texas, USA - OCT 14, 2010
bottle, thanks to thirdeye11, bright orange red tinged color with a woody, sour funk aroma , flavor is big and sour with some vanilla and chalkiness, nice beer overall

kbutler1 (1382) - Minnesota, USA - OCT 9, 2010
Bottle. Was lucky enough to grab a bottle at the release. Pours nice clear golden straw color with a fluffy white head that collars around the glass and leaves a nice lace as it settles. The aroma is a nice blend of both sweet fruit flavors, sour lacto notes, and funky brett horse blanket. Some floral notes as well. Light mouthfeel with good carbonation. Lemon sour softness is the firsth thing I taste, not overly sour but sour enough to take notice. Sweet as well similiar to a green sour apple. Ends pretty cleanly and crisply with a slight lingering sour/funky taste. Some oak notes as well. Is it a classic gueuze or should it just be called an American Wild? Who knows, I really don’t care BUT what I do care about is that it is pretty tasty and I am glad I got to try it!

kmweaver (3208) - Petaluma, California, USA - OCT 8, 2010
500mL bottle, courtesy of MrPickles. Thanks, Andy! What a strange beast this beer is. Pours a bright, medium orange-golden color with high clarity and light effervescence; modestly sized off-white head that soon fades. The aroma seems heavily lactic, almost entirely focused on the Lactobacillus contribution, but my first thought was a watery sour-mash bourbon, to which there are evidently parallels I’d not previously appreciated; in any event, there’s a reasonable amount of funkiness and sweat in the aroma, with modest tartness, but obviously nothing close to traditional gueuze; I don’t find it particularly compelling. Medium-light body and lively carbonation; minimal alcohol showing, if any; following the nose, there’s a solid amount of funk here and a huge lemony tartness, with an overall effect that really does remind me (not in a dismissive way) of fresh lemon mixed with seltzer water; this has more in common, in my mind, with the lactic character of Berliner weisse than anything close to gueuze; crisp, drinkable; there’s nothing wrong with this beer, and really the only other beer New Glarus has done like this that I haven’t enjoyed is their tart / traditional porter rendition. Odd, interesting stuff. Medium finish of light lactic tartness, mild funk, an emergent toastiness that’s quite nice.

nickd717 (4886) - San Francisco, California, USA - OCT 7, 2010
500ml bottle thanks to Arbitrator. This "gueuze" pours a clear copper color, dark and clear for the style with a two finger white head and a nice big ring on the glass. Aroma is sweet malt, oak, and green apple. Not much funk to it really. The flavor is nice sweet pale malt, sour cream (largerdeer suggested it but it’s true), apple, and only a little tart funk. Medium-bodied with average carbonation and not nearly enough acidity. A good enough beer, but come on, this is not a gueuze.

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