The spontaneously fermented beers of Belgium are a complex weave of fermentation flavors; dozens of different micro-flora work contribute. Acidity, mostly lactic acid, is a part of these beers, but as a balancing component not the star of the show. Subtly and nuance demarcate the best examples.
Geuze is a blend of multiple vintages of lambic; 3 year old lambic for complexity, 2 year old lambic makes up the bulk of the blend and 1 year old lambic provides fermentables so it carbonates in the bottle.
|Aroma: medium hay and horse blanket, medium-low toasted oak, low grainy malt, low lemon, very low mineral water, low herbal notes and very low cheesy hops|
|Appearance: deep gold, brilliant clarity, fizzy white head with poor retention|
|Flavor: medium-low grainy malt, low bitterness, medium toasted oak, low lemon, medium-low hay and horseblakent slightly dominate, very low cheesy hop flavor, low sourness. finish is dry. low toasted oak and low horseblaket linger with medium-low lemon flavor; sour grows in aftertaste from low to medium-low|
|Mouthfeel: light body, medium-high carbonation, no warmth, low whipped creaminess, medium-low astringency, low pucker|
|Overall: A complex refreshing beer to ponder; oak and lemon standout with hay and horse-blanket uniting it all.|