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From: rcd@opus.UUCP (Dick Dunn)
Newsgroups: net.wines
Subject: Re: Gueuze
Message-ID: <358@opus.UUCP>
Date: Fri, 13-Apr-84 01:26:32 EST
Article-I.D.: opus.358
Posted: Fri Apr 13 01:26:32 1984
Date-Received: Sun, 15-Apr-84 01:22:46 EST
References: <232@haring.UUCP>, <10600154@uiucdcs.UUCP> <201@ucbvax.UUCP>
Organization: NBI, Boulder
Lines: 28

<>
>...Pure varieties of wild beer are known as lambic and gueuze is a
>blend of lambic which is aged between three months aand four years.
>I have never tried lambic or gueuze and I have never seen it imported into
>this country.  If someone has tried it or knows if it is imported,
>please let me know.

Following on a bit from Wayne Citrin's posting - "Lambic" tends to be a
generic term for these "spontaneously fermented" beers.  Gueuze (ick,
that's hard to type) is a blend of different batches of lambic; the
blending starts a renewed fermentation (an interesting variation on
krauesening).  "Faro" is another term for a type of lambic.

As if "spontaneous fermentation" weren't strange enough, try "kriek", which
is a lambic with sour cherries added during fermentation.  Tasty stuff!

Although lambics are only made in the Brussels area (home of Brettanomyces
bruxellensis, the beastie that ferments it), most Belgian beers seem to
have a bit of the character of lambic - it's probably a Belgian expectation
for the taste of their beer.  It shows up in Chimay, St. Sixtus, Orval,
Duvel,...

If you want to try it, the Lindeman brand is imported by Merchant du Vin.
They import both a Gueuze and a Kriek.  Be prepared for a surprise; your
first reaction is likely to be strong [dis]like.
-- 
"A friend of the devil is a friend of mine."		Dick Dunn
{hao,ucbvax,allegra}!nbires!rcd				(303) 444-5710 x3086