Nowadays, Lambic on draught is hard to find. Only in a few pubs in and around Brussels you still can taste the curious sherry-like flavoured beer. Nevertheless, since 1880, Lambic was bottled to simplify transport but also for conservation properties. This method was the birth of Gueuze: Before the bottling of the Gueuze, a blend is made of 2/3 young Lambic and 1/3 old Lambic. The right ratio young/old is depending on the maturation degree (end attenuation) of each of them. The bottles, with the wild-spontaneous yeast flora, are refermented in the cellar (Method Champenoise).
After 6 months the Gueuze obtains a golden colour and a cidery, winey palate; reminiscent, perhaps, of dry vermouth with a more complex and natural flavour. It is often served as a happy hour drink in Brussels. It is the traditional beer for carbonade, as well as a beautifully based beverage with seafood or other salty meals. It is also delicious with cream sauces.
Steve Hawkins –
Sour apple on the nose. Fizzy sour and a fairly dry flavour when sipped. The finish is very dry, with a feint touch of apple.
Andrew R. –
Pours a lovely amber/gold with minimal carbonation. Richly sour with a fruity apple undertone without the profile being too acidic. The subtly sweet aftertaste makes this a great dessert beer.
Ben L –
Lovely lambic sourness, tart with an element of sweetness for balance. Has notes of apple cider and champagne which I enjoy. A beer style that I love and always recommend to others looking to branch out.
Milan Macurak –
I love this beer, horrible colour but that taste is everything. Somehow satisfying sugar taste. I would definitely love to drink this often.
Elle M –
If you like your lambics with a tang, this one is perfect. It’s not too overpowering and is very refreshing. I loved it
Chris Meechan –
A traditional fruity Gueze. Sour on the palate with a sweet apple finish. Not too sour for anyone just familiarising themselves with lambics.