Serve chilled at 5°C.
The bottles are opened without letting the cork pop from the bottle. Well-equipped experts will uncork the bottle horizontally in a basket using a corkscrew. Enthusiasts can use a traditional corkscrew while keeping the bottle upright.
Pour into a Gueuze or champagne glass.
Taste: Sparkling, slightly sourish.
Aftertaste: Dry, refreshingly sourish.
Additional info: --
Nowadays, Lambic on draught is hard to find. Only in a few pubs in and around Brussels you still can taste the curious sherry-like flavoured beer. Nevertheless, since 1880, Lambic was bottled to simplify transport but also for conservation properties. This method was the birth of Gueuze: Before the bottling of the Gueuze, a blend is made of 2/3 young Lambic and 1/3 old Lambic. The right ratio young/old is depending on the maturation degree (end attenuation) of each of them. The bottles, with the wild-spontaneous yeast flora, are refermented in the cellar (Method Champenoise).
After 6 months the Gueuze obtains a golden color and a cidery, winey palate; reminiscent, perhaps, of dry vermouth with a more complex and natural flavour.
Beside the traditional Gueuze (the Gueuze Grand Cru "Cuvée René"), there is also a more commercial Gueuze that dominate the market. It is filtered, pasteurized and has a more sweet taste.
For beers that are refermented in the bottle, the bottles should be kept vertically so that the yeast sediment stays at the bottom of the bottle.
Old Geuze can be kept for years due to the refermentation in the bottle, like wine it undergoes a flavor evolution.
It is often served as an happy hour drink in Brussels. It is the traditional beer for carbonade, as well as a beautifully based beverage with seafood or other salty meals. It's also delicious with cream sauces.