A clear golden-blond body with just a slight head and no lacing to speak of.

The nose is slightly sour with notes of grape must, lemon, and tangerine. A slight hit of sweetness on the end. Really quite sweet, much more so than the nose would suggest.
Sweet sour interplay, rather simple, with candi sugar, lemon and tangerine.
Mouthfeel is smooth and slightly slick.

A crisp and sour taste in the finish. 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 a happy hour drink in Brussels. It is the traditional beer for carbonade (stew), as well as a beautifully based beverage with seafood or other salty meals. It's also delicious with cream sauces.