Inspired by Danner’s Gueuze post, I thought I’d pull out a review I did of my first Gueuze. Cantillon’s 100% Organic Gueuze was my first Gueuze, although I have had lambics and Flanders Reds before, so I knew somewhat what to expect. Upon cracking it open, I immediately caught a whiff of that “horse blanket” or “sweaty” smell, but that quickly passed. As I held the beer up to my nose, my eyes started to water and my mouth started to pucker simply on aroma alone. Tart-smelling would be an understatement. It also smelled of moldy citrus rinds. It poured yellowy-gold. The cork was dated 2004. The flavor, like the aroma, was tart and dry. The high level of carbonation and palate-cleansing nature of the drink reminded me of champagne. Indeed, the process of blending gueuze is similar to that of champagne and the bottle declares that it is the “Champagne of Belgium.”
My wife described drinking it like eating a Granny Smith apple, but without the apple flavor. Spot on.
The beer is not very drinkable by itself, but per the Beer Advocate cheese pairings recommendation, I consumed this with slices of tart Granny Smith Apples smothered in Double Cream Brie. When paired with the creamy brie, I could not get enough of the gueuze . . . or enough of the brie! The beer caused the brie to be even creamier and richer and the crisp sharp bite of the tart apple balanced everything out. I’d highly recommend a similar beer and cheese pairing for an appetizer or indulgent snack. This was hands-down my top beer and food experience.
Leave a Reply