Traditional Gueuze Beer
high! Salute, prost, slainte bagh, and chin chin!
This is my first taste of a true traditional wild-fermentation sour
Gueuze beer. Man is it sour! Even more intense than the La Folie that
New Belgium makes. But delicious too. This is one of the last
breweries to maintain a very traditional process, like using a huge
(7,500 liter) shallow copper basin exposed to air on all sides to both
cool the wort and to recieve the wild yeasts. That's where the magic
happens, it's really cool to see! I'm glad I could give a few Euros to
support them.
Love you all!!
posted by Q Schroe @ 10:08 AM
2 comments
2 Comments:
So cool! Wow! The beer and the process sound really interesting. I do think the Italian wines will be great, but whether they can compare to all the luscious beers you have had, we'll see.
Cheers from Minnesota! What's the name of the brewery you're at? Cantillon? What fun to see the big copper coolship!
And yeah -- SOUR! :) But consider yourself well-schooled that you at least have La Folie to compare, most people have never had a sour beer at all!
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