andyhwcinc (1886) - Chicago, Illinois, USA - OCT 5, 2010
I picked this up at the New Glarus Brewery. It was pretty expensive ($8 for a 16 oz bottle) but I figured I’d save it for a special time. I guess that special time is a random Tuesday night in the fall. This is pretty good stuff, very interesting. Aroma of stinky cheese and sourness, a little bit of soy sauce in there too (it’s on the RateBeer description and it does a little bit, figure I’d throw it in there). Appearance is actually like a lager, clear yellow gold with a thin head. Taste is unlike any of the style I’ve had yet. It actually has a crispness to it in the finish but still remains true to the style of water draining sourness. Again, good good stuff! joet (2675) - Wilsonville, Oregon, USA - OCT 1, 2010
Primarily lactic sour with some acetic edges. Spritzy in feel. Golden in color with a slight hint of redness. Some mild basement and woody flavors emerge as the beer warms. Delightful. Beerlando (3343) - Orlando, Florida, USA - SEP 29, 2010
500ml bottle, brewed on 03/24/2009, bottled on 08/06/2010, and consumed young on 09/29/2010. Pouring crystal clear, the shining, medium golden body is topped with a small head of smooth, off-white foam that disappears almost instantly. Just a thin ring of fine bubbles shows at the outer edge after the fade. A subtle wash leaves virtually no lacing behind. The nose is very creamy and mildly funked, showing a soft, fluffy overtone of French vanilla, weathered oak, and a hint of buttery sour mash bourbon. Underlying notes of soured, creamy wheat grain and abundantly lactic yeast are mild in their tartness, as fruity notes of apple and muscadine grape add sweet-tart sugars and acidity. Flavors are perhaps a bit more funky, showing mildly sour acidity, including green apples, lemon, and tart lychee. Wood is rife with buggy, sour, lactic and bretty tartness, yet it maintains vanilla and fresh oak elements, along with some sweet grain malt. A soft hint of toffee-rich bourbon gives an element not often found in lambic. The palate is substantial for the style, showing a bit more sugary heft than I care for. Still, the lively carbonation and mild acidity make for a drying, refreshing finish. Wow, this puppy is different, complex, and tasty as hell in it’s youth. I am very interested in seeing how this turns out in time. Excellent stuff! Color me impressed. NOTE: DO NOT go into this one expecting to find the next Cantillon or Drie Fonteinen. It is a completely different beast, yet is no less masterful in it’s execution. sebletitje (10494) - Enghien, BELGIUM - SEP 26, 2010
bouteille partagée avec Greg.
léger vinaigre et aigreur, grains et palais qui garde des notes de citron, finit sec, et pas mal d’aigreur. Le chêne donne un certain goût qui rajoute qcq notes aigre.
Simplement dit, c’est une bonne gueuze qui rivalise avec les belges. drewbeerme (3921) - Chicago, Illinois, USA - SEP 25, 2010
thanks kan! pours slight haze glow gold n funky fruity pear grape fl spritzy
fruity pear and grape oaky vanilla notes good stuff.
beastiefan2k (4191) - HdG (past: NYC, KS, Rain City), Maryland, USA - SEP 22, 2010
UPDATED: DEC 31, 2010 500mL bottle shared by csbosox, thanks Chris. Gentle pour is headless with just a thin lacing. first pour is nicely clear with some visible bubbles. Later pours cloudy it up but still glowing. Aroma is like apple-juice with cheap gueuze, which is sour and slightly authentic. But altogether its off. Flavor is better but still some cider but better and cleaner gueuze behind it. There is some light acetic qualities all over. Something is off with this beer (or at least this bottle), glad to see the other ratings have not had similarly bad bottles. JohnC (3008) - Mission Viejo, California, USA - SEP 22, 2010
Got a new bottle from Joel from BA and had the same experience, sorry Joel. This was a dud from New Glarus.
Thanks to Ron B. for sharing this at O.C. Brew Ha Ha
Golden, tart, funky, very tasty.
RCL (2032) - Waltham, Massachusetts, USA - SEP 22, 2010
Atypical and delicious gueuze. I would guess that the used oak barrels this was brewed in were used only a couple of times and aren’t totally neutral as I got a very distinctive, creamy vanilla note that I was not expecting but which harmonized superbly with the lemony acidity. Superbly balanced. Really interesting stuff FlacoAlto (4234) - Tucson, Arizona, USA - SEP 13, 2010
Bottled August 2010; Sampled September 2010BBB63 (6567) - La Porte, Indiana, USA - SEP 11, 2010
A solid pour into my large Tripel Karmeliet tulip produces a two finger thick, lightly tan colored head. The beer is a nice gold hue that shows a touch of haze. The aroma has a fruity acetic acid focused note to it up front (that is usually a sign of a poorly made Gueuze in Belgium). A dried, grassy grain notes in the finish intermingle with a lactic acidity that is a bit more usual. Musty, definitely musky and this has a certain urea like quality to it. the funkiness reminds me a bit of phenolic soaked and sweat dried old blankets. This really has a nice, grain driven, hay like / pale cracker character to it that comes through more as one gets used to the acid and funkiness. Even towards the end of my glass the pale grain character still plays a large role; I really like this somehow rustic seeming grain character here in the nose.
My first sip is sharply acidic up front, not just from the usual suspects but also from an effervescent, fizzy carbonation. This is more tart than I was expecting and thankfully is more lactic focused than I had worried it would be (based on the initial aroma). There is a touch of acetic character here, but only just and it is perfectly in line with the norm of a well made Gueuze; light perfuming the character and boosting a perception of fruit in this beer. The long finish sees a lingering, pail grain character sticking to the palate; dried hay and an almost oatmeal like raw grain dustiness showcase the wheat and pale malt and outlasts the acidity on the tongue. This doesn’t quite have the lactic / oak texture of a phenomenal Gueuze, but the light body, prickly carbonation and easy drinking character of this beer is still quite a treat. As the beer warms up a couple more things become apparent; first off a very soft, suggestion of sweetness starts to be noticed; this is fleeting as at other times it remains bone dry and I think this is purely a perception from the hint of acetic character that is here. Secondly a subtle oak character starts to come out; a hint of oak spice and woody flavor is contributed towards the finish, it is very well integrated with the other flavors and is perhaps a touch more subtle than its actual influence warrants.
This is much, much better than I was expecting; the texture is perhaps a touch lacking, and the beer could use a bit more complexity in the flavor department, but this is a really nice, American made, example of a Gueuze. I can’t wait to see what subsequent releases turn out like as the beer is continued to be blended by previous batches.
Thanks Shawn for the chance to try this and congrats on rating #1500: After the disappointment of the 1st R&D offering, I approached this with low expections and found myself pleasantly surprised. Pours a crystal clean golden hue with small and lively bubbles that kept a slight head afloat but produced no lace. The aroma has notes of sour lemon, slight funk and urine, dill and vinegar, some mint and a hint of flowery chamomile. oak, and biscuity pale malts. The taste starts with a nice acidic and soured fruit bite supported by vinegar and gentle herbs notes. Flowery, biscuity and minor oaky undertone before a surprising peppery finish. The mouth feel is lively and refreshing, slight dry. This is very nice and could be even better with aging producing a drier finish and more pronounced Brettanomyces influence. I bit Orval"ish" like