Girardin Gueuze 1882 White Label (Belgium: Gueuze Lambic: 5% ABV)

Visual: Clear chestnut brown with a dash of off white bubbles.

Nose: Peanuts, lime jelly. Over cooked sausages. Roasted nuts. Musty tomes, strawberry cream and fizzy apple drink. Quite the mix.

Body: Sharp lemon, barbecue burnt bits. Sherbet feel. Heavy bitter and charring. Very wood filled. Light strawberry yoghurt.

Finish: Sulphur. Burnt bread. Bitter and burnt as sod. Oily. White wine. Teabags.

Conclusion: This may just be one of those things I just don’t get, but the amount of barbecued burnt bits that scrape along your tongue for ages on the finish just doesn’t say “Here’s a great beer” to me.

I’m slowly getting used to the varied lambics, and growing to appreciate the complexities you can find in their characters but this one just confuses me. The aroma is rounded and rich, hinting at a complex pattern of flavours. The body, though slightly over wood filled, is not bad. Then the finish is like someone burnt an offering in your mouth.

Notably this charred feel is much more obvious when you take time to examine and do a tasting, drunk quicker it goes to a fresher finish. Not that this helps it much in my eyes, a beer that you have to drink fast is not my style.

Not really selling me on its charms then.

Background: Gueuze and lambics in general are an oddity to me.  After a bit of investigation I have found some stonkers in their ranks, but I will admit the hit and miss ratio is not in their favour.  I’m experimenting with a range of well received beers of the style to try and get a better feel for them. This is one such experiment.