impakt Posted August 23, 2010 Share Posted August 23, 2010 Ok. I thought I was pretty experienced in the world of beer, but I just had a bottle of Cantillon Gueuze Beer and I was wrong. This stuff tastes so strange and different from anything I've had before. I don't know if I like it or not. It's too fruity, I think. I usually like it dark a malty, but this is sour and fruity. Hmm. Link to comment Share on other sites More sharing options...
chassis Posted August 23, 2010 Share Posted August 23, 2010 Sour and fruity to me suggests Link to comment Share on other sites More sharing options...
baph Posted August 23, 2010 Share Posted August 23, 2010 Lambics are nothing if not an acquired taste. Mmm, inoculation with wild spores. Link to comment Share on other sites More sharing options...
goffer Posted August 23, 2010 Share Posted August 23, 2010 Welcome to the wonderfully open world of wild ales... probably my favorite genre of brew. Open fermentation with top fermenting yeasts. If you dig it... grab a flanders red if you can find one. Link to comment Share on other sites More sharing options...
jeremymacgregor87 Posted August 23, 2010 Share Posted August 23, 2010 Welcome to the wonderfully open world of wild ales... probably my favorite genre of brew. Open fermentation with top fermenting yeasts. If you dig it... grab a flanders red if you can find one. This. Also, are gueuze and lambic the same thing? Link to comment Share on other sites More sharing options...
patternoverlap Posted August 23, 2010 Share Posted August 23, 2010 Sounds interesting. I'll try anything once. Link to comment Share on other sites More sharing options...
impakt Posted August 23, 2010 Author Share Posted August 23, 2010 It's very different, I feel that I appreciate it more if I approach it more like a wine than a beer. Link to comment Share on other sites More sharing options...
superstix Posted August 23, 2010 Share Posted August 23, 2010 One of my favorites! Link to comment Share on other sites More sharing options...
impakt Posted August 23, 2010 Author Share Posted August 23, 2010 Enticing color. Link to comment Share on other sites More sharing options...
jeremymacgregor87 Posted August 23, 2010 Share Posted August 23, 2010 My god this looks delicious! Link to comment Share on other sites More sharing options...
goffer Posted August 23, 2010 Share Posted August 23, 2010 Welcome to the wonderfully open world of wild ales... probably my favorite genre of brew. Open fermentation with top fermenting yeasts. If you dig it... grab a flanders red if you can find one. This. Also, are gueuze and lambic the same thing? Not really the same thing... lambic refers to the type of yeasts these beers use and the way they ferment.... usually open. Link to comment Share on other sites More sharing options...
jeremymacgregor87 Posted August 23, 2010 Share Posted August 23, 2010 Welcome to the wonderfully open world of wild ales... probably my favorite genre of brew. Open fermentation with top fermenting yeasts. If you dig it... grab a flanders red if you can find one. This. Also, are gueuze and lambic the same thing? Not really the same thing... lambic refers to the type of yeasts these beers use and the way they ferment.... usually open. Ooooh. Fuck this shit, going to liquor store. Trying my first canadian beer Link to comment Share on other sites More sharing options...
goffer Posted August 23, 2010 Share Posted August 23, 2010 One of my favorites! I can't stand these... they are overbearing and hide everything that makes it a beer. They don't seem to have a backbone. Link to comment Share on other sites More sharing options...
baph Posted August 23, 2010 Share Posted August 23, 2010 Welcome to the wonderfully open world of wild ales... probably my favorite genre of brew. Open fermentation with top fermenting yeasts. If you dig it... grab a flanders red if you can find one. This. Also, are gueuze and lambic the same thing? Not really the same thing... lambic refers to the type of yeasts these beers use and the way they ferment.... usually open. Gueuze is blend of young and old (2-3 year) lambics, bottled for secondary fermentation. Link to comment Share on other sites More sharing options...
EdamAnchorman Posted August 23, 2010 Share Posted August 23, 2010 my wife loves kasteel red, dunno if it is considered in the same class Link to comment Share on other sites More sharing options...
kakapo Posted August 24, 2010 Share Posted August 24, 2010 Get your tart's drinks out of this thread. There are other gueuzes out there, but Cantillon is a very good one. Not sure what bottle that is, in the UK the label is a small boy pissing. Boon Gueuze is fairly easy to pick up outside Belgium, but it's really inconsistent, however with the right bottle it's even more gueuze-y than Cantillon. edit: I meant tart's drink in the generic sense, I wasn't calling your wife a tart. Link to comment Share on other sites More sharing options...
EdamAnchorman Posted August 24, 2010 Share Posted August 24, 2010 edit: I meant tart's drink in the generic sense, I wasn't calling your wife a tart. lol Link to comment Share on other sites More sharing options...
impakt Posted August 24, 2010 Author Share Posted August 24, 2010 Get your tart's drinks out of this thread. There are other gueuzes out there, but Cantillon is a very good one. Not sure what bottle that is, in the UK the label is a small boy pissing. Boon Gueuze is fairly easy to pick up outside Belgium, but it's really inconsistent, however with the right bottle it's even more gueuze-y than Cantillon. edit: I meant tart's drink in the generic sense, I wasn't calling your wife a tart. Yeah, it's just a different looking label. My bottle was from 2008. Link to comment Share on other sites More sharing options...
Guest iep Posted August 24, 2010 Share Posted August 24, 2010 GIRARDIN also makes a mean gueuze...drink straight out of fridge in hot weather! Link to comment Share on other sites More sharing options...
encey Posted August 24, 2010 Share Posted August 24, 2010 Some sour beers (like Ommegang 'Zuur') or fruity beers (like the new, peach-flavored Dogfish Head) are just way too sour for me; I can't even enjoy a whole glass without puckering up like your little brother's anus before I pounded him face-first into his eleventh birthday cake. This might be because what I like in beer is a lot of intense, smoky & roasted malt sweetness and bitter hops. But I did try Bockor's Cuvée des Jacobins, and it was fucking sexy -- like if Monica Bellucci's pussy were a beer. Fuck. -- anything else like that you would recommend? Link to comment Share on other sites More sharing options...
Guest Ominous Posted August 24, 2010 Share Posted August 24, 2010 hay gueuze! Link to comment Share on other sites More sharing options...
impakt Posted August 24, 2010 Author Share Posted August 24, 2010 hay gueuze! That's what I think every time I see Gueuze. Link to comment Share on other sites More sharing options...
impakt Posted August 24, 2010 Author Share Posted August 24, 2010 Drinking one of these now, very smooth - silky. I wish it was maltier and a tad more bitter. Still, it's VERY good. And I've got a blue Chimay lined up next. Link to comment Share on other sites More sharing options...
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