GUEUZE

Hanssens Oude Gueuze

Hanssens Artisanaal • Flemish Brabant Belgium

Spontaneous Bottle Conditioned● 6% ABV

One of the last true blenders. Hanssens brews nothing: it buys wort from lambic brewers, ages it in its own oak casks in Dworp and blends the result. The operation is two people, Sidy and John Matthys, who took it on from Sidy's father in 1988. Uncompromisingly acidic and rustic.

PERFECT FOR
✦ The Curious Palate☾ Quiet Reflection🍂 Autumn Evenings
Ask the Monk
FLAVOR PROFILE
BarnyardGreen AppleAceticOakBone Dry

Sharp, sparkling and complex, with notes of barnyard, green apple, acetic, 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
Green Apple
Taste
Dry, medium-bodied, barnyard, green apple, acetic, oak
Finish
Dry.
BEER DETAILS
Style:
Gueuze
ABV:
6%
IBU:
0-10
Origin:
Flemish Brabant, Belgium
Glassware:
Lambic Glass
CELLAR5 to 10+ years

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

PERFECT PAIRING

"Cuts through a rich pate or a mature farmhouse cheese; too assertive for delicate food."

Aged Cheese

Aged Cheese

Gouda, Trappist, Bruges

Charcuterie

Charcuterie

Saucisson, paté, ham

Cook this: a wedge of aged abbey cheese (Chimay, Orval), or Ardennes ham, pate gaumais, and saucisson.

AVAILABILITY

Rare, limited distribution

UntappdBeerAdvocateTotal Wine
PRICE GUIDE
$$$$

Special Occasion

Rare or strong, worth the hunt.

II

Flavor & Aroma

IOn the nose
  • Barnyard
IIOn the palate
  • Barnyard
  • Green Apple
  • Acetic
  • Oak
IIIThe finish
  • Bone Dry

One of the last true blenders. Hanssens brews nothing: it buys wort from lambic brewers, ages it in its own oak casks in Dworp and blends the result. The operation is two people, Sidy and John Matthys, who took it on from Sidy's father in 1988. Uncompromisingly acidic and rustic.

III

Story & Heritage

ABOUT THIS BEER

One of the last true blenders. Hanssens brews nothing: it buys wort from lambic brewers, ages it in its own oak casks in Dworp and blends the result. The operation is two people, Sidy and John Matthys, who took it on from Sidy's father in 1988. Uncompromisingly acidic and rustic.

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: BeerAdvocate
BREWERY

Hanssens Artisanaal

COUNTRY

Belgium

REGION

Flemish Brabant

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

No reviews yet

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UntappdBeerAdvocate

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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 referment 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?