Oud Beersel Oude Geuze

Brewed by Brouwerij Oud Beersel
Style: Lambic - Gueuze
Beersel, Belgium

Courtesy of Pailhead. Pours light orange with nice white head, made up of tiny bubbles. Aroma is very sour, tiny bit of vinegar and musty (maybe the cheesy smell people have listed. Carbonation is just right. Flavor is very sour and tart, but very dry in the finish. Some fruity character I can’t pinpoint, either real sour apples or lemon peel.

Bottle poured a cloudy golden with a large white head. Aroma is sour, earthy, cheesy, and vinegar plus a few other background odors.Flavor is tart, acidic, with notes of earthiness, grapefruit rind, and grassiness.

Bottle. Sour, musty/dirt (a sandy loam)dusty malt aroma. Dark amber color - slightly cloudy with giant head that quickly collapses. Moderate tart malt flavor - not puckeringly sour - mustiness apparent throughouth with the slightest hint of sweetness. Well blended - no flavor tends to overpower this lambic - doesn’t sour my stomach like other gueuzes. A nicely drinkable brew.

Murjy, golden pour. Smells of mushrooms, earth, cheese, and other bizarre scents i can’t put my finger on. Pretty acidic, and dry mouth feel. Bitter, and rather grapefruity taste, but not much of a pungent after taste. I rather enjoyed this after getting past the smell.

This is the new Boon-brewed stuff, which was in abundance at Supersaver, so I picked some up. Yes, I like it. I am coming to realize that my problem with lambics stems mostly from expecting all of them to be like Cantillons, and that Cantillon pretty much has flooded the market in many places. But see, I don’t really like that extreme degree of sourness. I like my sour medium, mixed with noticeable malt and noticeable funk. Drinking Cantillons is a chore I don’t have patience for unless I’m going slow to rate one. But THIS, this I could drink every day, and I am glad to have found a real lambic that has kicked me over my concerns about liking this style.

Pours a hazy grey-yellow with a soft yet crackly-sounding white head. Aroma of dirt, hay, stones, nuts, sprouts, and cheese. Taste a delicious mix of refreshing (not overpowering) sourness, light notes of funk, and lots of chewiness from the malt, including some ’typical’ beer notes such as floral overtones. Refreshing and delightfully drinkable.

Vintage 2001: Hazy straw colored with a small but frothy head, this has a sharp, bleu cheese, vinegar, and hay kind of aroma. It’s got quite the pungent taste, (still carrying the bleu cheese, vinegar, and hay), sour fruits, a dirty mustiness, mushrooms, and old leather. The finish is quite sour and dirty feeling. Oddly, I like this.

<font size=-4><a href=http://www.ratebeer.com/events-detail.asp?eve Fest at Delilah’s, Chicago, IL 06/04/2005<font size=-1>

cloudy golden and a little amber at the center. foamy white head. aroma is ginko berry, fresh cut grass, sweat, and sour. flavor is tart but clean, and sour. high carbonation.

05.22.05 375ml bottle thanks to MullMan at Jimmack04 invitational. Hazy orangish-golden pour that verges on tan. The head is sticky, foamy, and white. This beer embodies everything I hate about gueuze, but I couldn’t put down the glass. Massively stinking of the worst smelling unrefrigerated cheese shop in August. Hints of grass clippings, old ones mixed with new ones. Super stink sour and lingering mold. Shockingly, this brew turns from gagging me with pungency to an uterly drinkable and refreshing quaff. A tad sweet but fairly balanced. Reduced vinegar, grass stew. Instant acid reflux. Horrible, but electrifying. But horrible. But delicious. But horrible. But craved.