Due to the absence of quality gueuze in Ontario, I went against my better judgment and bought two bottles of the St. Louis Gueuze, part of the Spring LCBO release. In the beer world, lambics are a strange, almost mythical style of beer, where wild yeasts interact with the fermenting beer and results can never be determined. As opposed to modern breweries that are obsessive about cleanliness, brewers of lambic beers are notoriously afraid to clean cobwebs in case they disrupt the ecosystem that brings their beer to life. While lambics can be created with the addition of fresh fruit or syrups (Mort Subite is the best example at the LCBO), gueuze is created by blending different lambic batches that do not have added flavours. The resulting beer is very tart and sometimes sugar is added to balance out the sour taste.
Some North American breweries have attempted the style, but it’s not an easy one to replicate and this leaves can make quality gueuze hard to come by in Ontario (thanks LCBO!). Even though I knew the St. Louis Gueuze would not compare to the best, my thinking was that bad gueuze would be better than no gueuze at all. How wrong I was. Turns out acesulfame potassium is an added sweetener that gives off a terrible aftertaste. Calling this gueuze, let alone beer, is a farce, but if you like really sugary drinks and aspartame headaches, come on down! My second bottle is being returned and I will let the LCBO know just how horrendous this “beer” tastes.
I usually don’t put Sophie’s comments in here (let her start her own blog, I say), but she really wanted me to include that she gagged at her one sip and poured the rest. Keep in mind that she loves gueuze more than she loves me.
Today: 200mL. (That’s being generous). Year-to-date: 69.29L.