What's the difference between Gose and Gueuze?

(I can be guilty of the same thing though )

 

Maybe because I live in San Francisco, but Drie Fonteinen is now the easiest to find and often shelf-turds. (Personally, I love 3F and Tilquin, even more than Cantillon. So a win for me!)

It's weird that even Golden Blend and Hommage can be purchased with regularity, when they used to fly off shelves immediately. 'course it helps that the going price / bottle is like $55-60....

 

Here I was thinking I got ripped off at 30 for Cantillion...

 

I dunno if you drink much of the varietals of Drie Fonteinen, but there are a few I've come across in SF :

Oude Geuze is about $26 for a 750mL.
Armand & Gaston is about $32 for a 750mL.
Oude Kriek: ~ $36
Intense Rood: ~$50.
Golden Blend: ~ $55.
Hommage: ~$57.
Schaarbeekse: ~$60.

 

3F is on several shelves around here more or less all the time

A&G $26
Oude Gueze $23
Kriek $14/375 ml

When cantillon shows up it has been $20 for gueze 750, $22 for other 750s (iris being the only one I've scored). We also got a drop of what I think are 500ml bottles of gueze that were $16

 

I am enjoying a fruited Gose named Poppy's Moonship by Schilling Beer Co at this time.
Salt and coriander replace hops, well carbonated, blackberries replace the lack of malt sweetness.
I like your description of a traditional Gose. I tried Gose from Lost Nation Brewing, an unfruited Gose and likely as close to a traditional version as I might find around here.

Have not tried a Gueuze, yet.

Cheers.

 

look out for Lindemann's Cuvee Renee. Affordable and available and delicious

 

I've passed on that due to age, imports in general are having "turn over" issues in this area.
I must add that I have yet to try a Lambic style Beer. I am a student of Beer, I'll get around to it.

Prost.

 

the beauty of lambic! if it's within 5 years it's totally fine. Which is to say, it will still deliver some sense of what the brewer intended. The beers are already a blend of lambics aged for 1, 2, and 3 years before they are bottled. I don't think that I've ever found a belgian lambic that was less than a year from bottling and I just happily bought my 4th bottle of the year of 3Fonteinen Armand & Gaston from 2018. I didn't check the date of the Cuvee Renee I picked up at the same time but I bet it's similar

 

I hear what you you're saying, hop flavor spoilage is a non issue here.
Alright....I'll do it, I'll try a dusty bottle.

Prosit.

 

I just drank a Boon - Geuze Mariage Parfait lambic from 2012 yesterday that I left to age every time I passed it in my cellar knowing it will probably be one of the oldest lambics I've had. I didn't want to wait until the 10 year mark and figured it might still have some flavor now that it won't in a couple years, not sure though. The bottle says Best before 09.24.2034. I have a few bottles of Tilquin aging from around 2016-17, a 375ml 3F Oude Geuze from '17 that says best by 2037, a Cantillon Kriek, and maybe a couple other Boons or Lindemans. I think Lambics have the longest aging potential of any beer style and hardly fall off at all within 5 years. I one time tried a geuze lambic that was given to a friend when he was visiting Belgium that was like 40 years old, from the 70's I think. That one no longer tasted very good... but any lambic before 20 years of age is probably still top notch from the better producers. If I can hold off on drinking them which I can't assure, my plan is to keep some lambics left aging the longest in my cellar. The problem is they are hard to replace because they hardly show up in stores around here, sell out quick, and they are always new vintages so the only old ones are the ones I already have aging. I wish we had better access to widely available 3F and Cantillon gueuze. We seem to get Tilquin fairly often now at least, and Hanssens is a true shelf lambic around here which I thought was awesome when I had the Oude Gueuze, and we have Boon and Lindemans which might be a little less sour and complex maybe. Gueuze and lambics are probably my favorite style now.

 

To my understanding, traditionally, gueuze and fruit lambics tend to need about a year of bottle conditioning to develop carbonation. With a few exceptions, straight lambic is rarely bottled, and from what I understand, is sold on cask in cafes near the brewery.

 

That makes sense, and here I was blaming international supply lines. We got a cantillon drop last year for zwanze day.and both the classic geuze and the iris that I was able to score were 2018 bottling. The 3F on shelves around here is all labeled "17/18"

 

You may have to change your user name to...SourElk