Size: 330 ml
ABV: 5 %
This is a tough ask – to sum up Gueuze in a paragraph or two. How can one possibly do that without delving deep into the world of lambic? Well here’s the whistle-stop tour. We can wade deeper into the effluent as the journey continues.
OK. Lambics are beers but not as we know it. They require wild yeasts that sit in the air in the Payottenland area around Brussels to ferment the beer, and they sit for long periods open to this natural process. They do indeed use hops, but only the oldest ones, and so the usual beer flavours are barely noticeable. It is a combination of these two circumstances that cause Lambic based beers to be sour, acetic and somewhat an acquired taste. Gueuze is the by-product of carefully combining these lambics, and so by mixing older ones with younger ones, blenders are able to sweeten the final result. This occurs as the younger lambics have yet to fully ferment and so the fermentable sugars start to work on the combination – the end result being Gueuze.
Timmermans have been making Gueuze since 1781, and despite now being subsumed into the Anthony Martins group, they still retain their ancestry in the staff and identity in their brand. I get the feeling this was a pretty tame Gueuze to begin with. It was particularly sweet and I expect the brewery intended this to make it more marketable alongside a number of their other fruit lambics. The sweeter a Gueuze, the more able it is to mask the often difficult flavours behind it. This tasted more like a flat cidery champagne to me, as I kind of expected. There were some hints of grapefruit in there which added to the sourness somewhat. I have certainly lain my hat in the strong Belgian ale and Abbey Dubbel brands, and so this was an interesting diversion. I can’t say I am a true fan yet !