Heading to Belgium and France in a couple weeks, and I don't think the gf or I have ever tried a Lambic or Gueze, or frankly anything in this style. What are some examples I can find on the shelves in the US now that I can try before I go over there?
Lindeman's Cuvee Rene or Timmerman's Oude Gueuze should give you a good sense of the style. Better still is Tilquin Oude Gueuze. They are all available on the shelf by me- hopefully you can find one. Have fun!
Just wondering, as I've noticed these styles don't move very quickly in the stores where I live. Are these styles of beer that keep well sitting on the shelves for many months (maybe a year?) or do you need to find them fairly fresh to get a good representation of a good quality one?
Gueuze ages better than any other beer style. No worries at all about it staying on the shelf. Also, OP, most places spell it "Gueuze", but the ones that don't will spell it "Geuze". I don't believe anyone uses "Gueze".
My understanding is that beers of this style are often aged intentionally. Sadly they're very hard to come by where I live, in Texas. I've been able to try Lindemans Cuvee Rene, and Timmerman's Oude Gueuze.
I always wondered why Gueuze seems to be more common in the States whilst most lambic producers are located in what can be considered to be French part of Belgium. Most lambic brewers & blenders being Dutch speakers with exceptions being Tilquin & Cantillon (with most of them being perfectly bilingual). At least that is the impression I got when I visited the majority of them during tour de geuze.
Yes brewers do age most bottles intentionally but more to insure a min. quality as opposed to a max. one because that can sometimes take extreme amounts of time. Cantillon geuze for instance improves for at least 10 years. This for most but not all lambic’s.
You mean the spelling "gueuze"? I think most English speakers will use that spelling because it seems more common over here (Cantillon, Hanssens, Girardin, Tilquin, Lindeman's, St Louis vs 3F, Boon, Beersel), especially among the "entry level" gueuzes.
Yep, “Gueuze” is the French variation. Makes perfect sense, now that you mention it most bottles do say “Gueuze” whist in Flanders every mention in menu’s in bars, label in stores, books, even promotion for brewers sometimes in Brussels actually says “Geuze” which is why I got more used to that spelling. Since I have most of them several times, I just glance over the label besides looking for a date… my bad.
I hear everyone talk about Cantillon but I don' think I've ever seen it in a Maryland liquor store. All I see is Lindemans everywhere.
I know a few by heart, but I had to actually look most of those up. I had this general feeling that "gueuze" was more common but I didn't really know how much more. Interesting that it's a French vs Flemish thing, I'd totally expect the Flemish to be more common.
I don't know what part of California you're from, but down in LA, I see 3F Oude Geuze, both regular and golden blend around at various shops. Ramirez in Pico Rivera had Cantillon Gueuze 100% Lambics in stock 4 days ago. I don't think they were moving for a few days, they might still have some. If you can get your hands on either 3F or Cantillon, they'll be the best examples of the style.
If you can get 3F there is very little that top the regular 3F Oude Geuze. 3F Golden Blend is expensive but if you want to have an example of the age evolution in lambic, a side by side with the regular will tell you a lot. Cantillon Geuze is wonderful, would recommend 3F since Cantillon is optimal with age, 3F is more different than better with age.
