Since moving to Belgium, I have been sticking mostly to the widely available and flavorful standard beers of Belgium. Tonight as an aperitif, I cracked open a Girardin 1882 Gueuze. Gueuze is a form of Lambic beer that is not hopped and is blended from an older lambic and a younger to create the core beer, which is then aged in the bottle. As a lambic, it is fermented with atmospheric yeasts and bacteria. According to wikipedia, up to 86 different microorganisms have been identified in a single lambic beer. The result is an extremely crisp and sour beverage.
The Girardin 1882 Gueuze pours a very caramel color with notable head. The flavor is citrusy and fruity with the intense sourness of a gueuze. I enjoyed it with a bit of venison and fois gras terrine, which was a really good combination. The acidity of the beer cutting through the fats of the terrine. She who must be obeyed gave it a sip and said "YUCK!". So Gueuze is not everyone's cup of tea. However, I would not give it a yuck by any stretch. It may take a bit of education, or perhaps just stubborn persistence but I think beer lovers should definitely try it. Gueuze is history in a glass. Prior to cultured strains of yeast, most fermented beverages were fermented with wild yeasts, so it gives you a sense of how beer has evolved. It is also a nice change of pace. Three and a half Drunk Monks!!
No comments:
Post a Comment