tag:blogger.com,1999:blog-32412760.post9099978747067190974..comments2023-06-16T11:59:53.479-04:00Comments on Hoosier Beer Geek: A Beer Blog for Indiana, from Indianapolis: Know Your Styles: GueuzeJimhttp://www.blogger.com/profile/17412784462353586629noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-32412760.post-46533422069597256812011-12-29T12:13:20.267-05:002011-12-29T12:13:20.267-05:00MMMMMMM. Gueuze!
I had the pleasure of enjoying a...MMMMMMM. Gueuze!<br /><br />I had the pleasure of enjoying a bottle of 40 year old Hanssens Gueuze a few months ago. Despite the carbonation being extremely low, the beer held up amazing and was simply fantastic.Vince Ghttps://www.blogger.com/profile/11261226992021786319noreply@blogger.comtag:blogger.com,1999:blog-32412760.post-58014173014963372092011-12-27T20:44:22.859-05:002011-12-27T20:44:22.859-05:00Good article! As a point of clarification, the &q...Good article! As a point of clarification, the "blenders" of Gueuze purchase the "wort" (unfermented beer) and then handle all of the laborious fermentation, conditioning, fruit additions, bottling, storage, etc. tasks. It is an interesting concept that seems to work in Belgium for these very complex beers.<br /><br />The key to the flavor of Lambic / Gueuze is the fermentation with a wild yeast, Brettanomyces (or Brett for short). Brett is what imparts that funky barnyardy, horse blanket, leather, etc. type of aroma and flavor that makes this beer so unique.<br /><br />Bacteria like Lactobacillus and Pediococcus help create the sourness, which should be more of a clean lactic sour, with no acetic / vinegar-like sourness (which is reserved primarily for the Flanders styles). <br /><br />The combination of typical yeast, Brett and bacteria works together to ferment nearly "everything" in these beers, making for a very, very "dry" finish.<br /><br />With the aged funkiness of these beers and their tartness, they pair really well with tart fruit like strawberries and aged cheeses. <br /><br />Lastly, people often confuse barnyardy beers with farmhouse beers, but farmhouse beers (i.e. Saisons and Biere de Gardes) are just a brewing culture / tradition from the French speaking areas of Belgium and do not typically use Brett.<br /><br />I talk a lot about these complex styles in my various beer classes. See www.BeerMBA.com. I have some public classes starting soon. Sorry to sound like an ad, but check it out if you are interested.<br /><br />Again, great article and introduction to this wonderful style. Thanks for sharing it.<br /><br />Ron Smith<br />National BJCP Judge<br />Certified Cicerone<br />Beer EducatorRon Smith / BeerMBA.comhttps://www.blogger.com/profile/09444149341111694713noreply@blogger.com