Whiskerino 2009

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  • posted: January 18 @ 4:59pm
Gueze Boon is a Gueuze made by Brouwerij Boon in Lembeek, Belgium.
For those of you who are not familiar with the term Gueuze I guess we should start by saying it is a blending of a young lambic which is tart and a mature lambic which is smooth and mellow.
What is a lambic you may ask?
Lambic is a spontaneously fermented ale made in the Payottenland districk near Brussels, Belgium. There are several restrictions as to what can actually be called a lambic but that is for another time.
The beer is brew in relitively the same mannor as we would our normal beers execpt they use a good portion of unmalted wheat and aged hops instead of freash. But once the brewing is done and the fermentation is to begin is where it take a turn. The wort is put in a large shallow fermenting vessel in the attic of the brewery where it is open to the surrounding air inviting all forms of wild yeast and bacteria to ferment the wort over night. Then the beer is put into large wooden casks, which are hundreds of years old themselves to age for 4-5 months up to 2-3 years.
After aging the brewer ships the beer to a blender where it can be bottle and sold as Lambic (old or new), used to make Kriek(cherrys added and aged), Frambozen(raspberrys added and aged) or it can be blended and aged to create Gueze.
This beer is very carbonated like champagne (truely the champagne of beers) and a tart, dry acidity, cider like taste with a horseblanket, brie like nose. Yes I said horseblanket but it is suprisingly good. This is not my favorite style of beer by any means but it is one that has grown on me and it is great with ceviche.
Wow after all that I need a beer! Oh look I have one right here.

Comments

keifel says:
oooh, will be sure to let the wife know about this. she's a huge lambic fan.
Posted: Jan 18th, 2010 - 5:07pm -
JoePat says:
Not sure if you can find this in Nashville but we have a huge selection of lambic style beers in Bowling Green if the drive agrees with you.
Posted: Jan 18th, 2010 - 5:14pm -
Sir Walshington says:
the fruity lambics are much too sweet for me. have you ever had any of new belgium's different-than-run-of-the-mill beers? Frambozen, La Folie, etc?
Posted: Jan 18th, 2010 - 5:16pm -
shularbrau says:
Glad to see you educating about the crazy styles.
I have never had this particular gueuze, but have had a couple in the style.
CHEERS!

Actually, i read a article TODAY about a guy trying a gueuze with "miracle fruit" (the stuff that makes sour/bitter stuff taste sweet) CLAME

Posted: Jan 18th, 2010 - 5:18pm -
JoePat says:
@shularbrau a the madfermentationist. That guy is nuts about his sours. I love reading his blog.
@SirWalshington If it is Lindermans yes they are way too sweet...I think sacrine is the sweetener used. Try Lindermans Cuvee Rene...its the only real (unsweetened) lambic they make.
Posted: Jan 18th, 2010 - 5:27pm -
Justin Will says:
Thanks for the lesson, now I am getting a beer!
Posted: Jan 18th, 2010 - 5:27pm -
Yogi Beard says:
Oh my. That sounds amazing.
Posted: Jan 18th, 2010 - 6:45pm -
Le Duncan says:
Man, I love Lambics. Bruisin' Ales in Asheville, NC sometimes sells a 3 year unblended Lambic from the Cantillon Brewery. That is as close to old world craftmanship as you can find anywhere right now, aside from homebrew, of course.

You've got good taste, my man. And a crown from me.
Posted: Jan 18th, 2010 - 6:54pm -
Ozzy Nelson says:
It doesn't sound like something I would enjoy, but I would definately try it
Posted: Jan 18th, 2010 - 7:29pm -
JoePat says:
@LeDuncan I believe you are speaking of their Grand Cru. We have about 4-5 Cantillon's at Chuck's in Bowling Green and I believe that is one of them. Blake the Beer/Wine manager there is a sour fanatic. I also have a bottle of Girardin Gueuze 1882 Black label that I am looking forward to soon.
Posted: Jan 18th, 2010 - 7:33pm -
Le Duncan says:
We need to talk beer at the throwdown!
Posted: Jan 18th, 2010 - 7:50pm -
Grower&Shower says:
My favorite little known fact about lambics is that in the days when the monks brewed and cellared these beers, they allowed-- almost coveted-- spiders in the fermentation chambers. It turns out the spiders ate the bugs that carried outside bacteria (believed to be pediococcus) that would spoil the beer in an undesireable way.
Posted: Jan 18th, 2010 - 9:29pm -
JoePat says:
@Grower&Shower True, the lambic brewers of today still will not remove a spider web from the aging room.
Posted: Jan 19th, 2010 - 11:07am -
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