The Gueuze style is hands down one of my favorite beer styles. It is a blend of 1, 2 & 3 year old Lambics. The older lambic provides earthy, barnyard and horse blanket aromas. The older lambic adds complexity. The youngest lambic still has fermentable sugars which provide the beer’s high carbonation.
The glassware this beer was served in was not big enough to pour the full bottle. So, much of the Brettanomyces remained in the bottom of the beer bottle. When the first part was poured into the glass, it was balanced toward the sourness. Once I was able to pour the rest of the beer into the glass, the Brett aromas and flavors balanced out the sourness. If you are going to pour a gueuze into two glasses, make sure to pour the bottom of the bottle into both glasses, so one person doesn’t only get sour while the other only gets the Brett! Notice the first pour on the left and what the beer looks like once I poured the remaining yeast from the bottom of the bottle. If you are pouring into two glasses, you don’t want the beer to look different.
This beer was awesome and I try never to pass up 3 Fonteinen when I come across it.