Gueuze is generally the most sour of lambic blends and are among some of the most cellar worthy beers. Even though the only have around 5-6% ABV, the wild yeasts used to ferment these beers continue to develop and work after bottling. Some people choose to hold on to some queuze beers for up to 30 years. Depending on the bacteria and yeasts used, the sour beer will either become more sour and tart, or mellow out and become more funky and fruity.

The Gueuze Fond Tradition is a sour that is readily available all year round and is a great go-to sour. Picking up a few of them to hold on to over time isn't going to run your pocket book dry.

The clarity of the gueuze and carbonation are striking. Clear, rich golden orange in color with a large head that subsides to a constant bubbling ring around the edge of the beer. You'd almost imagine that this beer would never go flat.

Funk, yeast, and some citric fruits are almost all you get on the nose. It smells tart and acidic, almost like that of fermented lemon and lime wedges. Green apple comes around after a few minutes in the glass.

The sour tartness that usually hits your salivary glands in the back of the jaw is still present, but it has toned down a bit. The sour punch wakes up you with the citric acids lending some fruit up front. After the initial tart, green apple dominates the middle of the flavor. The funk in the beer comes into play as well. It ends a bit dry with a bit of grain and the green apple fades to a touch of sour green grape.

Time has toned this one down a bit, blended the flavors a bit more, and dried it out a little. The sourness that was extreme when fresh has mellowed enough to allow the rest of the experience to come forth. Should be fun to see what another few years will do to this one.


Our CELLARED series aims to explore the world of aging beer and sharing the effects of time in the bottle. Bottles have been kept away from light and at temperatures between 44-60 degrees. Individual experiences may vary depending on storage environments.

Posted on May 30, 2014 .