Brewery De Troch Oude Gueuze
What the brewers say
“Brewed by age-old methods which depend on spontaneous fermentation. The wort is cooled in coolships, which ex- poses the brew to micro-organisms. The ale is aged in casks for at least a year.”
What our panel thought
Aroma: “Moderate sulfur, moderately high sharp Brett funk up front with lem- on zest and some farm-like notes. Light pear and pineapple, moderate apricot, touch of plum. Earthy, floral, tart, and slightly citrusy.”
Flavor: “Sharp, bordering on harsh acidity/tartness up front, which comes through as lemon zest with a high pucker factor. Lemon fades to the finish. Strong, sharp Brett. Taste of lemon water in the finish keeps this beer refreshing. The beer sits on your tongue and is sticky after the finish.”
Overall: “The acidity is the dominant flavor characteristic and is out of balance with the rest of the beer. Lemon zest seems to stick around with acidity, making it hard to discern much complex- ity from the flavor or tartness. Tasty, but not as delicate as other aged lambics/ gueuzes. The boldness of the lactic and sharpness of the acidity overshadow other complexities in the beer.”
