Cantillon Gueuze (Classic/Organic/Bio)

Brewed by Cantillon
Style: Lambic - Gueuze
Brussels, Belgium

Pours a champage golden color with a thin white head. Aroma was funky, tart, and complex. I wish they made this aroma is cologne form! Taste is tart up front, with citrus tones, and finishes in the back with some carbonation. Man I love this stuff!

A nice gueze. Aroma of strong funk and a hint of vinegar. Pour was a murky gold with no head. Taste was very tart and acidic. Light fruit with vinegar, oak and must. A strong citrus/grapefruit aftertaste that closes your throat. Light carbonation which disappointed me, but good nonetheless.

750ml. Pours a cloudy orange, with a medium head that quickly dissipates. Nose is slightly sweet and leathery. First taste impression is that of very sour and spritzy, but the sourness gives way to a dry and clean finish. Complex and interesting.

25 oz bottle, Stateline Liquors, 2005 vintage. Pours an almost perfectly clear golden yellow body under a fizzy one finger white head that faded pretty quickly to a whispy thin covering. The nose is full-on cheesy, stinky feet funk with some notes of oak, apple cider vinegar, light sulfer and a little musty cork. Sour, acetic, and tart citrus fruitiness grab you right off the bat, it’s bone dry and wonderful. A dry oakiness and lingering apple cider vinegar finish. The classic Cantillon acidity runs things from beginning to end. Mouthfeel is slightly dusty up front, but finishes with almost a light doughy stickiness. Great pinpoint prickly carbonation. Overall, I’ve had this previously quite a few times and some bottles are certainly better than others, but you can always expect an authentic and high quality experience. I’ve had bottles that probably would have scored a 4.5 that day.

Cantillon Friday Night Tasting Session, Providence RI
Pours a golden colour with a thin white head. Nose of barnyard funk, hay, and citrus fruits. Initial taste is tangy sour fruits overlayed with a coating of saltiness. The tanginess is controlled and not overwhelming. Palate duration is excellent with that musty wet hay and acidic fruits lingering. Dry finish. Very drinkable.

05’ Bottle Pours a clean light orange body with a lot of bubbles at first that all seamed to disappear. Distinct barnyard aroma with a lot of grapefruit undertones. Flavors are grapefruit and sour grapes up front with a lemon rind and herbal finish.

I have often enjoyed this beer to satiate my sour urges, whether it be the in a 375mL bottle or a full 750mL. Whether it be the "organic" labels or the yellow labels, and I really love this beer. However, I sit down to rate it now because I got to try it on tap for the first time ever. It was a surprise at the Blind Tiger and I figure I would combine all the experiences here. The tap poured very still with no head and no visible carbonation. The aroma is very musky and barnyard with just a hint of the signature Cantillon sourness. This is the first hint that this keg is younger than the bottles (or at least conditions much slower). The bottles are usually a greater assault of sour and acidity on the nose. Taste, on tap, is again a subdued Cantillon with a vinegar-barnyard-musk. The mouthfeel is very original with a needles in syrup thang going for it. Only a faint signature Cantillon acidity presents itself and in its place is a leftover doughy yeatiness, which I never find in the bottles. There is a bit more body and sweetness to this young gueuze, which I do not often find in the bottles. Very nice to see the spectrum of the Cantillon gueuze.

(Thanks to radiomgb). 37.5 cL bottle from 2003. This beer is orange-gold in colour with very little head, and very active carbonation. The aroma is quite herbal, with some grape skins in there and a strong, sharp acidic quality. The taste is unlike any other beer I’ve tried. There is a sweet & sour thing going on, with green apple and grape skin sourness overwhelming an underlying sweetness. It is also a little spicy at the end. Lingering, acidic finish. The body is very dry, but quite full. Very refreshing. Thanks, Jeff.