Hanssens Oude Gueuze

Brewed by Hanssens Artisanaal
Style: Lambic - Gueuze
Dworp, Belgium

Bright orange color with a slight haze and a good sized off-white head. Aroma is of sour grapes and oak. Flavor is of granny smith apples with some herbal qualities. Very dry with a vibrant flavor.

750 ml. into wine glass. Nice moist cork with a loud pop and lots of CO2 mist lingering. I can;t find a date on either the bottle of the cork. Pours a nice hazy honey brown color with visible active carbonation and a great creamy white dense head. Aroma is very refreshing - white grapes (champagne), oak, sour apple, lemon, and a funky sour aroma to finish it of. Very simple and refreshing flavor too - mostly white grapes that start sour and finish sweet and coat the teeth and gums. A little bit of oak on upfront with the sour grapes. Fizzy yet creamy (strange but pleasant) on palate with medium body. Overall: very nice. I’m really starting to like this style. (about 45 min after I typed all of the above) the brew is still good but has developed a crazy cheesy funk in the after flavor after sitting for a while. I’m not a huge fan of this quality, but I should have drunk my beer faster... but I know a lot of people dig this funky cheese quality. (RERATE) I will leave it at 4.1, but got to reiterate how good this is. Its even funkier and more barnyardy this time around.

2008 Bottle - Pours a translucent yellow with a small white head...aroma is bold, wood esters, dry funk, hidden dry fruit...flavour is also bold, puckery..some of these sours are getting pretty tiresome...a good beer, but isn’t bringing anything new to the table and isn’t worth the price...

Bottle: Pours a hazy golden blonde with a modest off-white head that dissipated rather quickly. Aroma is rich with sour and tart fruitiness and barrel aged qualities. Almost intense enough to call pungent. Taste is a lip smacking, mouth puckering fruity tartness. Dry, without as much sweet. Has that vinous and barrel aged feel again. Very nice.

Carolina Crew tasting! Bottle courtesy of Todd! Thanks! Hazy gold pour. Tart aroma mostly green apples. Sour, fruity , earthy, wood, and yeast. Excellent gueze

375mL bottle at Red Monk. Tasty but a bit much. Aroma has a fair amount of yeast ass in it. Pretty sour and tart like apple cider vinegar. Some interesting fruit and sweetness, which isn’t all that good.

375mL bottle. Pours hazy straw color, with a thin off-white head. Tart nose; with apple cider vinegar, citrus, leather, and wood. Citrus, mainly lemon and grapefruit, apple, vinegar, and barnyard notes all interact seamlessly on the palate. Flavor is tart, but not as much as I expected from the aroma. Long, dry, fairly sour finish. Delicious and incredibly drinkable.

Bottle. Pours a hazy weird off-yellow with a pillowing white head. I can smell this stuff as soon as I pop the cork. Not for the faint of heart, this beer is seriously sour. Putting my nose to the snifter is more intense than putting my nose directly to a jug of vinegar. Intensity aside, this has a fantastic array of wild, funky aromas: cheese, hay, goats, lemon, serious malt vinegar. The spritzy mouthfeel does well to compliment the tartness of the flavor. It’s no surprise when the puckering onslaught hits my palate. It moves through some layers, starting with the sharp vinegar character and moving towards a wild, tart funk. This never becomes sweet or forgiving. I don’t get much bottom end in this one. Props for its unabashed use of bacterial quality. This is one of the most aggressive of all soured beer I’ve encountered.