2 bottles in your cellar have entered their drink window.

GUEUZE

Cantillon Gueuze

Brasserie Cantillon • Brussels Belgium

Spontaneous Bottle Conditioned● 5% ABV

The gold standard of traditional Gueuze. 100% organic. Completely dry, acidic, lemon-tart, and funky. A masterpiece.

PERFECT FOR
✦ The Curious Palate☾ Quiet Reflection✿ Spring Afternoons
Ask the Monk
FLAVOR PROFILE
LemonBarnyardAcidicDryWoody

Sharp, sparkling and complex, with notes of lemon, barnyard, acidic, finishing crisp and dry.

SERVING

Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.

6-8°C

CHARACTER
DryDrySweet
LightLightFull
SoftSoftBitter

Style-based profile from ABV, style & tasting notes.

TASTING NOTES
Appearance
Golden, champagne-bright, with a fleeting white head
Aroma
Lemon, Barnyard, Acidic
Taste
Dry, medium-bodied, lemon, barnyard, acidic, dry
Finish
Dry.
BEER DETAILS
Style:
Gueuze
ABV:
5%
IBU:
0-10
Origin:
Brussels, Belgium
Glassware:
Lambic Glass
CELLAR5 to 10+ years

Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.

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PERFECT PAIRING

"The ultimate pairing for raw oysters or mussels; the acidity rivals lemon juice or mignonette."

Seafood

Seafood

Mussels, oysters

Cook this: paling in 't groen (eel in green herbs).

AVAILABILITY

Rare, limited distribution

UntappdBeerAdvocateTotal Wine
PRICE GUIDE
$$$$

Special Occasion

Rare or strong, worth the hunt.

II

Flavor & Aroma

IOn the nose
  • Lemon
IIOn the palate
  • Lemon
  • Barnyard
  • Acidic
  • Woody
IIIThe finish
  • Dry

The gold standard of traditional Gueuze. 100% organic. Completely dry, acidic, lemon-tart, and funky. A masterpiece.

III

Story & Heritage

ABOUT THIS BEER

Brewed at the Cantillon family brewery in Anderlecht, Brussels, founded in 1900 and now also a working museum of spontaneous fermentation. The wort is left open to wild yeast from the Senne valley air, then aged in oak and blended, bone-dry and intensely sour.

On the Gueuze style, The "Champagne of Brussels". A blend of young and old lambics, bottle-conditioned. Intensely dry, sour, cider-like, and highly carbonated.

Explore the Gueuze guide Source: RateBeer
BREWERY

Brasserie Cantillon

COUNTRY

Belgium

REGION

Brussels

STYLE

Gueuze

IV

Glassware & Ritual

The Lambic Glass
THE LAMBIC GLASS

For wild & sour ales

A slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.

01

Serve well-chilled

Cool tempers the sharp acidity

02

Pour gently

Preserve the champagne-like bead

03

Keep a lacy collar

A thin head carries the funk

04

Sip slowly

Let the sourness unfold on the palate

V

Reviews

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THE MONK'S NOTE

Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.

Brother Anselm, cellarmaster

ADD TO YOUR JOURNEY

    Belgian Beer Wisdom

    Did you know?

    Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.

    Why it tastes different

    The Monk's Dispatch

    One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?