BUY BROUWERIJ LINDEMANS GUEUZE LAMBIC 'CUVEE RENE' ONLINE | George's Liquors
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BROUWERIJ LINDEMANS GUEUZE LAMBIC 'CUVEE RENE'
Sour
Singles/Others
Other,
Other
$7.00
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. Beside the traditional Geuze (the Geuze Grand Cru 'Cuvée René'), there is also a more commercial Geuze that dominate the market. It is filtered, pasteurized and has a more sweet taste.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 Geuze: Before the bottling of the Geuze, 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).Geuze 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 Geuze: Before the bottling of the Geuze, 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 Geuze obtains a golden color and a cidery, winey palate; reminiscent, perhaps, of dry vermouth with a more complex and natural flavour.
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. Beside the traditional Geuze (the Geuze Grand Cru "Cuvée René"), there is also a more commercial Geuze that dominate the market. It is filtered, pasteurized and has a more sweet taste.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 Geuze: Before the bottling of the Geuze, 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).Geuze 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 Geuze: Before the bottling of the Geuze, 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 Geuze obtains a golden color and a cidery, winey palate; reminiscent, perhaps, of dry vermouth with a more complex and natural flavour.
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