One of our favorite lambics is Hannsen’s Oudbeitje. Hannsens Artisanaal is not a gueze brewer, but rather a gueze blender.

B. United explains the difference: “The most significant difference between a geuze blender and a geuze brewer is that a geuze blender buys wort (lambic wort) of lambic brewers and does not brew the lambic by his own. A geuze brewer only works with its own lambic whereas a blender works with different lambics.” 

According to B. United, Hannsens is “the last independent gueze blender in the world.” Another trick to enjoying this beer is that, unlike other lambics, which should be consumed at cellar temperatures (around 50-degrees), this beer should be served ice-chilled in a champagne glass.

Alan from A Good Beer Blog, writes an excellent review of the beer:

Very still medium straw ale under a fine white rim. In the mouth, there is musty hardwood, like a little bit of baseball bat, with a slightly bilious swelling that quickly recedes leaving sharp acid but also with a nod-ette to milkiness to the yeast and a dry strawberry note, like the white ones that got picked too early. A moderately gentle vinegar finish with some dry fruit. Taking small sips, you start to get into the beer, finding some of the flavours reorganizing and coming forward to be noted, believing the quote of Garrett Oliver’s that notes sharp cheddar cheese might have a point.

Source/Image: A Good Beer Blog