A cloudy dark-golden orange color with a thick foamy head. Funky tart aroma that is sweet, sour and vinuous at the same time with yeast and light crisp fruit notes.
Sour and acidic with a nice amount of carbonation.
Champagne-like with sweet crisp light fruits (apple, pear and grape) and a refreshing sour aftertaste. Corked bottle.

Nowadays, Lambic on draught is hard to find. Only in a few pubs in and around Brussels you can still taste the curious sherry-like flavoured beer. Nevertheless, since 1880, Lambic was bottled to simplify transport but also for conservation properties. This method was the birth of Gueuze: Before the bottling of the Gueuze, a blend is made of 2/3 young Lambic and 1/3 old Lambic. The right ratio young/old is depending on the maturation degree (end attenuation) of each of them.
The bottles, with the wild-spontaneous yeast flora, are refermented in the cellar (Method Champenoise).

After 6 months the Gueuze obtains a golden color and a cidery, winey palate, reminiscent, perhaps, of dry vermouth with a more complex and natural flavour.

It is often served as an happy hour drink in Brussels. It is the traditional beer for carbonade, as well as a beautifully based beverage with seafood or other salty meals. It's also delicious with cream sauces.

Beside the traditional Gueuze (the Gueuze Grand-Cru-Cuvee-Rene), there is also a more commercial Gueuze that dominate the market. It is filtered, pasteurized and has a more sweet taste.