Once, before the takeover of the world by
industrial pilsner, the lifeblood of
Brussels and the surrounding area was
gueuze. A
beer based on the
lambic process also used for
kriek and
faro, it is fermented using airborne
yeasts which only occur in the specific region. The resulting brew is a deeply complex sour amber
beer which, it has to be said, will strike most first-timers as the most
disgusting drink they have ever had, (unless they have tried
carampampoli, of course), with strong overtones of
bile. Like most
acquired tastes, however, it is reasonably likely that you will acquire it if you find it within yourself to persevere.
Names to conjure with, if you can find them:
- Hansens (Dworp)
- Drie Fonteinen (Not sure, Beersel I think)
- Cantillon (Anderlecht) - their brewery is worth a visit, although their products are so acidic you'll probably have to add sugar to them
WARNING: There are a number of unpleasant sugary
industrial imitations of gueuze available, particularly from Belle Vue; the Mort Subite one isn't too hot either.