Blended Lambic. Sparkling, winey and sharp, sometimes with rhubarb notes. In its nativeBelgium, served at natural cellar temperature in a fluted tumbler. Favored with Sunday lunch, or with an appetizer of blood sausage.
An enigmatic type of sour beer that foreigners fail to pronounce correctly to within any degree of accuracy close enough to actually persuade a Belgain waiter to deliver one to them. Which tends to be just as well on first tasting. Believe me, it grows on you.
Gueuze (also spelled Geuze) is a lambic style beer. It is made by blending young (1 year old) and old (2-3 year old) lambics into a new beer which is then bottled for a second fermentation. Because the young lambic is not fully fermented it contains fermentable sugars, which allow the second fermentation to occur.